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Thank you, Martha!

October 11, 2011
by Erin B

Way, WAY back when T and I moved in together his mom got me a subscription to Everyday Food magazine.  It was really nice.  I always learned something, but a lot of the recipes contain ingredients that are out of my budget.  Not so everyday at our house.  Even when the three year package she got me was up, I kept the magazines.

Anti clutter people HATE that.  I have been told (more than once) that there is no point in keeping magazines for the recipes because anything you may need a recipe for  you can find a recipe on the internet..  Fair enough.  But when I needed to make a quick dessert that could easily be adapted to feed both diabetics and people who can’t have artificial sweeteners, going to the internet doesn’t really help.  You just get bogged down in the political stuff around artificial sweeteners and that gets you no where.

I quickly flipped through the shelf of recipes and found this one from September 2005.  I made two, one something like the recipe and one with splenda.

I didn’t actually follow the recipe, exactly.  I used puff pastry for the top instead of pie dough.  It was what I had on hand.  I also think it is completely silly to make anything apple dessert and not include a sprinkle of cinnamon and fresh ground nutmeg.  I also halved the sugar, cut back on the apples for what would fit into my skillet and didn’t use the same apples she suggested.  Does that mean it is still the same recipe?

Erin’s version (with sugar)

– melt about 1/8 cup butter (or a little more) in your 8 skillet over medium heat

– add 1/4 cup sugar  and stir

– add 4 Gala apples peeled and cut into 8 pieces using the apple whomper.

– when sugar is all bubbling and and starting to brown

– bake at 425F for 30 minutes until apples caramelize.

– sprinkle with cinnamon and freshly grated nutmeg and stir to coat apples with sauce, apples will be darker one one side, flip them brown side up.

– top with a circle of puff pastry and bake until crust starts to brown

– let stand briefly then carefully turn out onto plate before the caramel sets and it is permanently stuck in your pan.

Erin’s version (no sugar)

– prep one apple

– saute apple in a knob of butter in tiny cast iron pan

– bake in 425F oven about 15 minutes,

– sprinkle with cinnamon, nutmeg and about 2 tsp splenda

– stir to coat

– top with puff pastry and and bake until crust is brown.

(counts as 2 fruits, 1 starch for the whole pie – but half a pie is enough after a meal)

Next time, I’m really going crazy and I’m going to try a splash of vanilla!

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