After fighting tooth and nail to extend summer, when October rolled around, I knew I lost my battle. The leaves are changing, it continues to get darker earlier each day, and the biggie, we finally had to turn the heat on! So I figured if we’re going into another season, I’m going to jump in head first. Weekly trips to the apple orchard have brought me my favorites, Jonagold and Ginger Gold. And side dishes for dinner have turned to squashes, root vegetables, and dark hardy greens.
This recipe is one my mom gave me years ago and I still make at least once a year. Basically it’s an apple pie with no crust, but it’s more than that; with the baking powder and egg, there is a little bit of fluffiness between the apples, which almost steam in the oven. Eating this warm topped with cream or some vanilla ice cream, it will make you forget about the loss of light and all the other goodies summer brings. You can even eat it for breakfast!
Naked Apple Pie
I like to use Cortland apples for my pies; if you use a sweeter apple, you can, of course, cut down on the sugar. A perfect dessert to take along to a potluck; the only real work is cutting up the apples!
½ c. white sugar
½ c. brown sugar
½ c. all-purpose flour
1 tsp. baking powder
Pinch of salt
1 tsp. vanilla
6-7 peeled, pared, diced apples
½ c. nuts, optional (if using, I use walnuts)
1. Preheat oven to 350 degrees.
2. Mix together the dry ingredients in a large bowl.
3. Add the egg and vanilla and stir.
4. Add the apples and nuts, if using.
Bake in a greased pie pan or small cake pan after topping with cinnamon and nutmeg for roughly 30 minutes, or until apples are soft.