Recipe Redux: Naked Apple Pie

Autumn is definitely here.

Autumn is definitely here.

 

I’m finding my cooking rather erratic in the last few weeks. The Eater of the House has been away and not home for dinner, so I’ve been fixing solo dinners, which usually consists of a mish-mash of vegetables and whatever else I can find to eat. But he’s home on the weekends, so that means big dinners that make enough leftovers for lunch. And revisiting old family favorites!

With the orchards now open, I can finally get some local apples. This is family recipe is a must dessert every fall in our house. Basically, it’s an apple pie without the crust, so it’s super easy. The flour and baking powder add a little fluffiness between the pieces of apple, and if you add walnuts, you have that wonderful crunchiness and nutty flavor. The most time-consuming part is peeling, coring, and dicing the apples. I like it topped with a little bit of cream or whipped cream, and I never say no to warm pie with vanilla ice cream!


NAP USE2Naked 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. It’s a perfect dessert to take along to a potluck!

½ c. white sugar
½ c. brown sugar
½ c. all-purpose flour
1 tsp. baking powder
Pinch of salt
1 egg
1 tsp. vanilla
6-7 peeled, pared, diced apples
½ c. nuts, optional (if using, I use walnuts)
Cinnamon and nutmeg

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.
5. Top with cinnamon and nutmeg.

Bake in a greased pie pan or small cake pan for roughly 30 minutes, or until apples are soft.

MVK’s Endorsement of the Week: Celebrity Chef Stamps!
stampsJust when I was wondering what this week’s endorsement was going to be, I saw this story!

I can’t believe it! Stamps of my favorite chefs! Julia Child! James Beard! You can be guaranteed I will be in line at my post office Saturday morning to pick up a sleeve or two of these! They’re so beautiful, they will only be used for letters only, no bills!

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18 thoughts on “Recipe Redux: Naked Apple Pie

  1. I love the name “Naked Apple Pie” this makes me want to try this so much more than “Apple Pie”. Apple Pie scares me, this recipe is perfect! Thank you. The stamps are a great find too.

      • Follow up – I made this tonight after arriving home after a long day of shopping with an 11 year old girl. We were shopping for two things, a tan bra and a white long sleeve shirt. Should be easy right? WRONG! Nothing worked and we came home empty handed. What was looking good? An EASY dessert. Naked Apple Pie was the perfect end to our tiring day. It was perfect and I wouldn’t change a thing. I may make it again tomorrow night. The whole thing is gone. Thank you for this recipe. It’s a winner.

    • Kathie, I put the recipe into a calorie counter (without nuts), and for six servings, it’s 221 and for eight servings, 166. That is a rough idea, I’m not sure if that is totally accurate. You could probably cut down on the sugar a little bit if you use sweet apples! I hope you like it if you make it! 🙂

  2. This sounds like such an easy recipe for when you don’t feel like bothering with a crust. I like a little more crunch, so I would probably reserve some of the nuts for the topping so they get nice and toasty.

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