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Apple pie, especially deep dish apple pie is an American staple as far as I know and if you get it right it can be a sublime dessert, even though it is a very simple dish.
I think the more simple, the more elegant things are anyway, no mater what is it that we are talking about as the rule applies to a wide array of subjects from clothing to food display.
As I had a few quinces left in the paper bag that they placed them in at the store, I decided to substitute an apple for a quince. You cannot really tell there is a quince in my pie, and I think that this is due to the fact that I cut it into very small pieces.
I decided to use a box mix for the pie crust to cut on the calories and I also used splenda instead of sugar.
After cutting the top slits in the crust,
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I felt creative and decided to spray with some butter flavored oil, then place a fork on top and sprinkle cinnamon.
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Isn't it cute ?
The final height of the pie, just before placing it in the oven to bake was approx. 3 inches. But I discovered that the steam formed while baking rose the top crust and then when the pie cooled, the pie went down to maybe 2 inches. So if you think it is too tall, do not worry, it will go down considerably.
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Ingredients:
one double pie crust for 9 inch pie pan
4 apples (Granny Smith)
1 quince or just another apple
1 cup to 1,5 cups splenda or sugar
2 big teaspoons zest
1 dash nutmeg
1 big teaspoon cinnamon
1 teaspoon Grand Marnier
1/4 cup cornstarch or flour
Directions:
Preheat the oven to 400 F.
Peel core and cut the apples into slices and do the same with the quince (I cut it into small pieces as I was wondering if somehow leaving it big would affect the consistency of the pie, but it was an unnecessary worry).
Line a 9 inch deep dish pie pan with one of the 2 pie crusts and keep the other crust in the fridge.
Toss the fruit with the rest of the ingredients and place in the pie pan.
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Cover with the remaining crust and tuck the edges under nicely.
Spray with some oil, cut slits for venting,
place a fork on top and sprinkle with cinnamon.
Bake for 50 minutes to 1 hour, until golden.
Let cool for 15 minutes before cutting into it.
Works perfectly with cinnamon ice- cream and butter sauce.
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I haven't seen any quinces here, unfortunately. My Mom used to make quice-soup, I loved it so much!
ReplyDeleteThis must be tasting really good! The fork motif is so cute! Congrats!
Cat, this deep dish apple pie looks delicious. Thanks
ReplyDeleteThank you both ! I would love to share my pie with you.
ReplyDeleteThat looks and sounds really delicious. I love apple season! I'm planning on making pie this weekend and then canning the rest of my apples as apple butter...we'll see, I might be getting overly ambitious ;)
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