Macadamia Apple Pie I tried to take this off the menu at Josie's when apples were out of season, but the demand was so high, I had to keep it on year-round. This is truly an all-American favorite, and it's great with vanilla soy ice cream on top drizzled with a little Soy Caramel Sauce for a dairy-free à la mode. Makes 8 Servings.
	Ingredients: 1 recipe Healthier Pie Crust 1/2 cup quick-cooking rolled oats 1/4 cup macadamia nuts 7 Granny Smith apples, peeled 2 tablespoons unsweetened applesauce 6 tablespoons sucanat sugar 2 teaspoons ground cinnamon 2 tablespoons soy margarine 1/8 teaspoon sea salt 1/2 cup plus 1 tablespoon whole wheat flour
	Instructions: 1. Preheat the oven to 300°F. Roll out the pie dough and place in a 9-inch pie dish. Set aside. 2. Thinly slice the peeled apple and toss them in a bowl with 2 tablespoons of the sucanat, the cinnamon, salt and 1 tablespoon of the flour. 3. In another mixing bowl, mix together the remaining 1/2 cup flour and the oats. Mix in the remaining 4 tablespoons sucanat, the macadamia nuts, applesauce and soy margarine. 4. Put the apples into the uncooked pie shell and layer the oat topping over the filling. Bake for 1 hour. Serve warm. Store in your refrigerator for up to 3 days in an airtight container.

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