Recipe Redux: Naked Apple Pie Plus MVK’s *Like* of the Week

I’m in the Big Apple for a few days, so I thought I’d bring you a repeat apple recipe from my family’s recipe box, Naked Apple Pie! No fall is complete without making one of these pies. Try it out the next time you have to take a dish to a dinner party, it’s easy and delicious and I promise it will be a hit!

NAP USE2
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.

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.

DishwashingMVK’s *Like* of the Week: The Real Reason I Don’t Want Help With the Dishes
I know there has been lots of talk of introverts vs. extroverts in the past few years; Susan Cain’s book Quiet which examined this topic may have something to do with it. But when I read this article from www.thekitchn.com, I found myself nodding in agreement and realizing I could easily have written it! My kitchen seems to be a natural gathering place when we have guests over, but it’s the place I also like to retreat to for a few alone minutes. Do you like to do the same?

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!