Apple Pie Recipe.

Apple pie

Description: Apple pie is a type of crustless, deep dish pastry that has its name because the apples used to make it are referred to as "pie apples." The original recipe was created in 1796 by Elizabeth Warner and Charles Hardwick who lived in Pennsylvania, USA. However, many additional variations of this classic have been found that include other fruits such as watermelons, cranberries, plums, peaches, apricots, pears, and raspberries. Apple pies have very thin crusts which lend them an appealing softness and are also served warm with butter or cream or a syrup. Apple pie contains the most vitamin C of all fruit pies, containing about 30% of the recommended daily intake (RDI). It has no fat and can be prepared with any kind of fruit, except the raisins. They are high in potassium and magnesium, but less than half of the RDI for sodium and calories.

Ingredients

The following ingredients to prepare apple pie:

2 medium or large cooking apples, peeled (about 2/3 cup)

1 ½ cups whole milk (1 ½ teaspoons per serving)

½ teaspoon honey

½ teaspoon granulated sugar

½ teaspoon salt for seasoning

¾ teaspoon cinnamon

½ teaspoon nutmeg or ground cloves

½ teaspoon vanilla extract

2 eggs

1 egg yolk (about 1/2 tsp per serving)

2 tablespoons unsalted butter, divided

1 tablespoon heavy or semi sweet cream

1/4 teaspoon pure vanilla extract

Method

Place the cooked, chopped apples in a blender jar. Pour the mixture into the desired proportions and combine with your choice of milk and sweetener. Transfer to a bowl, mash, and stir to combine. Stir in the remaining milk mixture together with your chosen sweetener until the texture is smooth. Add the maple syrup (or sugar free version), mix again, and divide into eight equal mixtures. Place each mixture into a muffin tin lined with parchment paper. Spoon one third into the top of a muffin (or glass if you prefer) then fill with batter. Fold over the sides, leaving a ¼ inch space between the top and bottom when you pour into the oven. Bake for 40-45 minutes at 225 degrees Fahrenheit. Remove from oven, allow to cool for 10 minutes before slicing into bite size pieces. Dust the tops with powdered sugar before serving.

Apple Pudding

Ingredients:

1 Tbsp of flour

1 Tbsp of lard or butter (optional)

2 cups of fresh (or frozen) fruits

2 cups of yogurt or full fat cottage cheese

1 cup of raisins

1 stick of celery, cut in 1 inch slices

1 cup of lemon juice

1 ½ tsp of ground ginger (less if preferred)

¼ tsp of ground black pepper (more preferred)

1 tbsp corn starch

1 tbsp of baking powder

1 tsp of lemon or lime zest, optional

Method

Mix flour, lard (or butter), fresh fruits, yogurt, cottage cheese, raisins, and mint leaves in a food processor. Pulse several times, adding more if needed until well mixed. Combine the lemons and limes with the ginger zest and add if preferred. Mix the mixture thoroughly until blended and run through a fine mesh strainer, pressing to separate the pulp. Let sit for 15 minutes or longer. Pour into two individual bowls and store in refrigerator for 3 hours. Preheat oven to 375-350 degrees Fahrenheit. Line 4 pie dishes with baking paper. Whisk together the cornstarch and baking powder until combined. Gather the custard mixture with lemon or lime zest, if using, and fold in with dry ingredients, stirring and mixing to blend. Pour the custard mixture onto 2-3 inches of baking paper. Sprinkle baking powder on top and bake until the custards top is lightly browned, 25-30 minutes. Reduce temperature to 325-320 degrees Fahrenheit and continue baking until a toothpick inserted comes out clean, another 20 minutes. Serve immediately with whipped cream.

For extra sweetness, top the pie with sugar-free chocolate chips. Or you could spread some nuts or chopped bacon bits on top of the cake for an extra crunchy topping for those with nut allergies.

References