Friday, September 23, 2011
These past few weeks, Cole has enjoyed a few firsts. It has long been accepted that egg replacer can't be used to make a decent brownie. Well, I discovered Naturally Nora this week in the baking aisle, and while I'm not a fan of the cake mixes, the brownie mix made a DELICIOUS brownie, even with egg replacer. My Cole ate his very first brownie. It was wonderful.
I also made this easy skillet apple pie recipe from Southern Living, using Fleischmann's instead of butter, and brushing the top with water rather than egg whites. My husband has declared it the best apple pie he has ever eaten. And Cole, once again, has been in heaven. I was going to say I'm embarrassed about using Pillsbury refrigerated pie crusts because I come from a long line of women who make their own pie crusts. But I don't think that's true - and I'm absolutely certain that my grandmother E would have approved. Not exactly whole foods, this recipe, but it's worth it. Cole's sheer delight in it has been awesome to behold. Enjoy!
EASY SKILLET APPLE PIE
2 pounds Granny Smith apples
2 pounds Braeburn apples (PS, I use whatever apples are on hand)
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 (14.1-oz.) package refrigerated piecrusts
1 egg white
2 tablespoons granulated sugar
Butter-pecan ice cream (Vanilla soy ice cream for Cole, dusted with cinnamon)
[MY ADVICE: Line the bottom of your oven with foil, because the filling boils over and burns on the bottom of the oven.]
1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
3. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.
Mrs. James Wright, Chattanooga, Tennessee, Southern Living