Apple pie? Not quite. But it’s a bit different than a crisp or a cobbler and goes together in nothing flat. I’ve got 2 apple trees producing right now so I play with anything and everything apple. Apple butter is next on my list. I think I’ve got some golden and red delicious apples right now, but the trees are older than I’ve owned the house so I’m not positive. If you’re making this with tart apples, add 1/2 cup or so of sugar. I didn’t add any at all and it was delicious. In my house, something like this is breakfast material as well as dessert–a family tradition my dad introduced to the girls at a young age.
Mock Apple Pie
- 4-5 apples cored and chopped (but not peeled)
- 2 Tbs flour
- a dash of nutmeg
- a dash or two or three of cinnamon we like cinnamon
- the juice of one lemon
- 1 cup flour
- 1 cup brown sugar
- 1/4 cup butter
- Toss apples with the flour, nutmeg, and cinnamon (and the sugar if using), then pour the lemon juice on them and stir thoroughly. Pour into a baking dish.
- Mix together the brown sugar and flour, then cut in the butter. Sprinkle on top of the apples. Bake at 425 for 30 minutes or so.
Sara E Anderson
I hate to break it to you, but the “mock apple pie” that most people know is one where the apples are replaced with…get ready…ritz crackers. Revolting, no? I can’t imagine that it fools anyone, but it’s a recipe that’s existed a long, long time.
Apple butter, yum! I love that stuff. I always make it in my crockpot, so that I don’t have to worry about it burning. It turns out beautifully. My crockpot runs a little hot, though, so ymmv.
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