Thursday, November 7, 2013

Bye, Bye Miss American Pie: Moosewood Apple Krisp

People can be particular about pie.  I should know.

I'm one of them.

According to my pie Rule Book, apple pies have apples in them.  In fact, when you cut an apple pie, you should have to use a knife.  None of this spoon nonsense.  If it's so full of goop that you need a spoon, you might as well be eating custard.

The problem with having pie standards like these, of course, is that they're impossible to meet on short notice.  You can't drive to the diner (blessed as we are in New Jersey with said establishments) for a slice of apple pie ... and expect pie.  That three dollar pie from the supermarket?  No dice.  Basically you have to make it yourself.  Which happens sometimes around here after 9 p.m., but not often.

Both S. and I have been craving pie, though.  And when I told him I was going to the supermarket for condensed milk to make Diwali sweets, he said, "if you're going out, pie would be good."

Of course pie would be good, we agreed.  But where would I get pie?  There's no pie around here.  Or at least, nothing worthy of the title.

I rummaged in the refrigerator, preparing lunches and snacks for tomorrow for the kids, informing my son, who had been in the shower for about half an hour so far, that he would have to eat around the bruise on his apple.  I don't think he heard me.

"I don't want to be here when you tell him again," commented my husband.  And then, thoughtfully: "Maybe it's a good night for crisp."

There's an idea, I thought.  Cook the damn apple, and my son will be none the wiser.  "Shall I start it?" I asked.  Of course I should.  I sprang to action.  An hour later, with marginal work: crisp.  Which is almost like pie.  Or at least, more like pie than pie pretends to be around these parts.

Moosewood Apple Krisp
I love the Moosewood version of apple crisp, because you don't need to feel too guilty about it, and because it comes together quickly.

8 - 10 medium apples, peeled, cored, and chopped
juice of 1 lemon
1/2 c. butter
1/3 c. honey
2 c. raw oats
3/4 c. flour
1 t. cinnamon
1/2 t. allspice
1/2 t. salt
1/4 c. pumpkin seeds
1/4 c. chopped walnuts
1/2 juice

Preheat the oven to 375F.

Toss the apples with lemon juice and a little cinnamon.  Spread half of them into a large baking pan.

Melt the butter and honey together.; add oats, flour, nuts, seeds, salt and spices. Crumble half of the oat mixture over the apples in pan. Cover with the remaining apples and the rest of the topping. Drizzle orange juice over the top.

Bake 40 - 45 minutes (25 minutes covered, 20 minutes uncovered).  Serve warm with ice cream.
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