Desserts - Pies, Cobblers, and Puddings
Mom would make this wonderful dessert when the apples on my grandmother’s apple tree were just beginning to get ripe but were still rather green and tart (around August). Even 16th century English cook books refer to “pyes of greene apples.” This makes a tart apple pie which goes great with ice cream. For a sweeter pie, I mix in another apple like Honey Crisp or Pink Lady. To make this a caramel apple pie, I add sugar-free caramel syrup to the apples before baking.
7-8 cups sliced green apples (Granny Smiths will do)
1 cup sugar or granulated Splenda®
2 tablespoons all-purpose flour - to thicken apple juice
1 teaspoon cinnamon powder
1/8 teaspoon ground nutmeg
1 teaspoon butter, cut into small pieces
2 pastry pie shells (use one as the top) - I like Mrs. Smith's® Pie Shells
Peel apples, quarter them, remove cores, and slice 1/4 inch thick. If apples are a little dry, sprinkle with a little water.
Mix apples lightly with other ingredients in a glass bowl.
Microwave apple mixture on high for 6 minutes or until apples are beginning to soften. This allows you to cook the pie at a lower temperature so the crust doesn’t burn.
Put apple mixture in one of the pastry lined pie pans. Take the other pastry lined pie pan and invert over pie. Separate pastry from the top pie pan and remove top pie pan leaving pastry in place (this is easier if pie shells are still frozen). Cut a few slits in the top crust to allow steam to escape.
Place in oven at 350 degrees for 45 minutes until crust is golden brown. Cool gradually for about 2 hours and serve. Delicious with vanilla ice cream.
For preparing apples, save time and effort with two great devices: One peels, spiral slices, and cores at the same time; the other cuts perfect wedges.
Copyright © Mike Perry, 2011