Crustless Apple Pie

I'm tired of unpacking.

I'm tired of heat.

 I'm dreaming of Fall.

I drive down the street and there are beautiful pumpkins at the garden centers.

Gorgeous pots of mums line the drives.

I'm beginning to think about Fall food . . .

And I have the air conditioner on!

Something is wrong with this picture!

I want to wake up and throw the windows open and have a long sleeve shirt on.

I want the days to warm to the perfect temperature.

And I want to be able to sit with the family around the uncluttered table to a great bounty of fall food.

But that's not happening right now.

As I'm dreadfully unpacking yet another box,

I had the idea of a "crustless apple pie."

One reason for this is I have no time to make a pie right now.

Another reason for this thinking is back to line #4 -- I'm dreaming of fall food.

Apple pie is Fall!

The third reason for this idea is being gluten free; I haven't attempted a gluten free pie crust.

Right now, I'm scared to try . . . there's not enough patience left in me right now to try something new!

But a crustless apple pie?

Yes!  I can do that!

When this is made, it's really just the warm, cinnamon-y, yummy filling of an apple pie.

Scooped into a dessert dish and topped with some delicious vanilla ice cream.

Fling open the back door and enjoy a sit on the patio as you devour your dessert . . .

 . . . and dream of the coming Fall!

Crustless Apple Pie

4 apples, cored and sliced.  Peel on?  Peel off?  You decide!
1/2 cup brown sugar
1 tsp. cinnamon

1/8 tsp. salt
2 TSBP butter
2 1/2 TBSP water
1 tsp. cornstarch mixed with 1 tsp. cold water
1/2 tsp. vanilla
2 tsp. boiled cider, optional*

In a sauce pan, over medium heat, place the apples, brown sugar, spices, butter and the water.  Cover and cook stirring occasionally for 4-6 minutes or until slightly softened.

While the apples are cooking, in a small dish combine cornstarch and water. Once the apples are to the slightly softened stage, remove the pan from the heat and add the cornstarch/water mixture.  Return the pan to the heat and bring to a gentle boil while stirring.  Continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute.

Remove from the heat and gently stir in the vanilla and the boiled cider, if you desire.

Allow the apple filling to cool a bit if you are going to enjoy it warm.

Otherwise, cool and store covered in the refrigerator until ready to use.

Possible uses:

Top waffles, french toast, or pancakes.
Put a dollop on warm oatmeal
"Apple Pie" sundae topping
Serve with pork loin or grilled chicken
Mix into your breakfast vanilla yogurt, topped with chopped pecans and dry oats

*This is boiled cider, from King Arthur.