The apple pie recipe
Yes, it’s that time of year again.
Since I don’t tolerate food with sugar added, here’s the sum total of my baking:
Apple and pecan pie:
The day before: marinade 1/2 cup of raisins in a glass dish and add enough bourbon to cover the raisins. Cover the dish and set aside overnight (no need to refrigerate).
The day you’re serving the pie:
Heat oven to 400F.
In a very large bowl, mix:
8 large apples, peeled and cored, and cut into large (1/4″ thick) pieces
(You might want to caramelize the apples slightly, by sauteing in butter and a dash of freshly-grated nutmeg)
the raisins marinated in bourbon
1 tbs cinnamon
1 tsp vanilla extract
1/4 tsp salt
juice of 1/2 lemon
1 cup pecan pieces. You can also use chopped walnuts.
Mix all ingredients until well coated.
Line a deep pie dish with one Pillsbury pie crust (or you can make your own crust).
Pour the apples, raisins and pecans into the pie plate. Cut 1/4 lb (one bar) of refrigerated butter into chunks and dot the apples with the butter. Please use butter. Cover the apples with the other pie crust, seal the edges and perforate the top with a fork.
Bake at 400F for 45 minutes.
Serve warm with Vermont cheddar cheese, or with Edy’s No Sugar Added vanilla ice cream. I prefer the cheddar.
Note: While I add no sugar, if you use sweet apples the pie will be sweet. Bear that in mind if you must watch your blood sugars.
Additionally, this is not a low calorie dessert.
UPDATE, Thursday 26 November