I was having my father-in-law over for our weekly Monday night dinner and had no time to prepare a dessert. I looked around the kitchen, spotted the giant bag of apples I’d picked with my little Beach Rose and thought of this recipe.
Prep time cannot be more than 15 minutes. Soooooo easy and so impressive and most importantly, absolutely spectacular.
Oh, and did I mention that it retains its crispy crust for up to at least 4 days after it’s made? (I only know about the 4 day crisp-retention because my husband begged that I keep it for him to bring a piece to work from Tues-Friday and he said it was out-of-this-world!)
Let the sweet adventure begin!
In a tiny bowl, mix together 1 Tablespoon of brown sugar with about 3/4 Tablespoon of cinnamon.
Peel, core and slice about 4 apples (Whatever you have on hand works! I used MacIntosh and they were amazing…). I say “about” because you want to fill a 9-inch pie pan about 2/3 of the way full with the sliced apples. It’ll be tempting, but don’t go over the 2/3 line! (Or somewhere in that vicinity.)
Squeeze a slice of lemon over the apples.
Sprinkle the apples with the cinnamon-sugar mixture, and gently move around to coat all the pieces.
In a medium bowl, combine 3/4 cup of melted butter with 1 cup of brown sugar,
1 cup of flour,
and 1 large egg.
Mix with a fork until all ingredients are incorporated.
Use a spatula to pour over apples and spread over them.
Like so. Pan should be about 3/4 full.
Just in case your pan is a little on the full side, place your pie dish on a foil lined cookie sheet to avoid messy clean-ups!
Bake in a preheated 350 degree oven for 45 minutes.
Serve hot, warm or room temperature with vanilla ice cream.
This will definitely become a go-to recipe for “apple pie”. Simple to make, not many ingredients, most of which you have on hand, barely any clean-up, and delicious for days!
Bon Appétit, Ma Chérie!