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I still have some apples left to process, so when I happened to flip through my recipe binder and land on this recipe, I realized it was time to make it. I found this recipe in a Penzeys Spices magazine, and since I love unusual recipes, I saved it.
It uses just a few ingredients, and is quick to put together. If I do a
little prep the night before--set out measuring cups, bowls, and mixer,
and pre-measure dry ingredients--it comes together in a jiffy when I
come to the kitchen in the morning. And almost nothing beats the smell
of baking apples, especially in the autumn!
Makes two, which will be gobbled up.
1/4 cup butter (1/2 stick)
1/4 t pure vanilla extract
1 cup fresh whole-wheat flour (or 3/4 cup white)
3/4 cup milk
1/2 t salt
2 medium baking apples, peeled and thinly sliced
2 T cinnamon sugar (plus more to sprinkle on top)
Preheat oven to 400 degrees F. Place 2 T butter in each of two 9-inch pie plates and put them in the oven to melt the butter. (When removing them, rotate them so the butter coats the bottom and sides.)
Beat eggs, vanilla, flour, milk, and salt on medium speed for one minute. Toss the sliced apples with 2 T cinnamon sugar. Arrange half the apple slices in each pan so they cover the bottom in pretty much a single layer (it's pretty if you arrange them in a circle around the outside, then fill in the center).
Give the egg/flour mixture another quick mix, and pour half of it over the apple slices in each pan. Sprinkle tops with cinnamon sugar to taste. Bake until puffed and golden brown, 20-25 minutes. Serve right away, while still puffy. Top with warm syrup or butter.
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captured by Christine Anne