Friday, September 25, 2015
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.
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.