Low fat apple pie.
Set oven temperature to 350 degrees.
1/3 cup rolled oats
6 graham crackers
2 tablespoons chopped walnuts
1 egg white
Buttered flavored vegetable cooking spray

2 cups apple cider
1/2 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 1/4 teaspoon pumpkin pie spice
5−6 large Granny Smith apples, about 2 1/2 pounds
3 tablespoons cornstarch

1/3 cup brown sugar
1/3 cup rolled oats
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

In a food processor, process the oats, graham crackers and walnuts until finely ground.
Add the egg white and process until blended.
The mixture should look crumbly not gooey.
Coat a 9−inch pie pan with cooking spray.
Press the crumb mixture evenly into the pie pan to make the crust.
Lightly coat with cooking spray.
Bake at 350 degrees for 10 minutes.
Remove from oven and set aside until ready to use. Bring the cider to a boil in a large heavy saucepan over high heat.
Cook until reduced to 1/2 cup, about 15 minutes.
Pour the mixture into a large mixing bowl.
Add the sugar, lemon juice, vanilla, and pumpkin pie spice to the bowl.
Peel the apples, cut into quarters, remove the core and cut into thin slices.
Stir the apples into the cider mixture.
Sprinkle the cornstarch over the apples and stir to combine.
Arrange the apples in the crust.
In a small bowl, mix the brown sugar, oats, walnuts and cinnamon together.
Pour the melted butter into the bowl stirring to combine.
Sprinkle the topping over the apples, pat down with your hands and bake at 350F for 1 hour to 1 hour and 15 minutes.
The center should be soft when pierced with a sharp knife.