5 Ingredients, 6 Desserts
As we approach winter on Cape Cod, I reflect back on the summer months, and the farm stands, farmers’ markets, my own garden and all the fresh local produce available in the not-too-distant past. It w...
This is a no-crust apple pie recipe developed by Jim Knieriem and it appears the way he wrote it. Jim is the General Manager of Cape Abilities Farm in Dennis.
Ingredients
- 7-9 Cortland or Macoun apples, sliced in perfect moon shapes
- 1 tablespoon flour
- 2-3 tablespoons sugar
- 1 teaspoon cinnamon
No-fuss batter
- 2/3 cup vegetable oil
- l large Miss Scarlett’s farm fresh egg
- 1 cup flour
- ½ cup sugar
- heavy cream or half and half
Instructions
In large mixing bowl combine the first four above ingredients. Stir ever so softly and gently to coat every moon-shaped apple piece.
For the batter: Combine first four ingredients in one bowl; mix gently adding just enough heavy cream or half and half to created the consistency of a heavy pancake batter.
Putting it all together: Preheat oven to 375°
Butter a glass 10-inch pie pan or dish; pour apple mixture to form a mound. Pour batter on top, letting it coat the pie. Sprinkle a teaspoon or two of sugar and a half teaspoon of cinnamon on top of batter. Tap on countertop to settle the ingredients. Place in preheated oven and bake for 45-50 minutes or until pie is golden brown and smells like autumn should. Let stand for 20 minutes before serving.
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