Apology-free Dutch apple pie

As sit here watching the documentary Forks Over Knives, I’m posting a Dutch Apple Pie recipe. Of course everything in the ingredients are from whole foods, minimally processed etc etc, so this dessert is practically guilt-free and so tasty.

Not you Case. You're OK.

The feature film Forks Over Knives examines the profound claim that most, if not all, of the degenerative diseases that afflict us – and the focus here is the big, fat American - can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods.

In the meantime, this isn't rocket science. While an entirely plant-based diet might be still be debatable, moderation is probably the key. As Michael Pollan says, "Eat food, not too much, mostly plants."

And besides, Vic's pie - with organic, local Mallard super vanilla - is guilt-free enough.

Ingredients:

2 cups all-purpose flour 1 cup packed brown sugar 3/4 cup butter or margarine, melted 1/2 cup quick-cooking oats FILLING:

2/3 cup sugar 3 tablespoons cornstarch 1 1/4 cups water 3 cups peeled, diced tart apples 1 teaspoon vanilla extract

Directions:

1.	Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
2.	For the filling, combine sugar, cornstarch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350 degrees F for 40-45 minutes or until crust is golden brown.