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Post by Granny Smith on Mar 29, 2010 19:06:21 GMT -5
This isn't a regular apple pie, since there is no regular pie crust. It IS good, though. Apple pie is my favorite dessert and I think I like this better than regular apple pie and it's easier to make.
The reason it's called 'Kitchen Rug Apple Pie' is because the recipe is printed on a rug I bought for the kitchen. I kept looking at it, wondering if it would work. I couldn't stand it any longer, so I tried it. It's wonderful! I will definitely be making this again!
Kitchen Rug Apple Pie
6 apples, peeled, cored, and sliced
1 t. cinnamon
1 cup plus 1 T. sugar
1 cup all-purpose flour
1/2 cup butter, melted
1 egg
Heat oven to 350.
Place apples in greased 9" pie plate. Sprinkle with 1 T. sugar and the cinnamon.
In medium bowl, mix flour, 1 cup sugar, and melted butter. Add egg and mix well. Spread over top of apples in pan.
Bake 50 minutes or until golden brown and delicious.
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Post by meemo on Mar 29, 2010 19:45:03 GMT -5
Because its you that put this here I'm goin to have to try it. BUT, I have to tell you if I was looking at that recipe I'd think nothing that simple can be very good. If its good its definitely a keeper. I love apple pie. Just not the work making one:)
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Post by Granny Smith on Mar 29, 2010 19:56:18 GMT -5
I had my doubts that it would even make a pie. Then I thought it might be a cobbler, but it's a pie (just not a regular pie) It's hard to describe. The underneath is soft, with lots of apples, while the top crust is crispy and sweet, almost like a sugar crust.
I'm not explaining it very well. You really need to try it and see how good it is. It didn't take me much longer than an hour, from the time I lit the oven till it was cooling. We only let it cool a few minutes because it smelled so good. That's why I didn't say if it could be eaten warm or cold, because I don't know how it is cold. It's gone!
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Post by meemo on Mar 29, 2010 19:58:26 GMT -5
I feel like such a dope. That is my cobbler recipe. Most of the time I dont bother melting the butter. I just cut it in with a fork. It is good. Pauls favorite is to dump a can of peaches in a dish and use this topping. Yum
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Post by Granny Smith on Mar 29, 2010 20:02:34 GMT -5
 Silly wabbit! I thought your cobbler recipe was the same one I use. Guess not. Mine has the batter in the bottom of the pan, then you put the fruit on top. The batter rises through the fruit while it cooks, so it ends up on top. Did you ever make yours with apples?
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Post by meemo on Mar 29, 2010 20:07:07 GMT -5
Yeah, apples, cherry pie filling, canned peaches, crushed pineapple w/coconut, fresh peaches, canned apple pie filling. Dont drain any of the canned fruit. I dot the fruit with a little butter if I think about it.
I have a friend that makes her cobbler like yours and its very good. I've made it a few times. But pauls mother made this and its what he's partial to.
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Post by Granny Smith on Mar 29, 2010 20:09:14 GMT -5
Well, we all loved it. Dan even ate 2 helpings. It's rare that he even eats dessert and almost unheard of for him to eat seconds.
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Post by meemo on Mar 29, 2010 20:11:18 GMT -5
Oh yeah and another.... blackberry is wonderful. I also make juice cobblers. Never heard of them until I met up with Miss Annie inTn. She was making a grape cobbler. I thought that was kinda weird so I watched her. She poured2 cups of sweetened grape juice from her home grown grapes in a casserole dish. She dropped the topping all over it and baked it. Its to die for good. I've canned pints of blackberry juice just for that cobbler. Last yr I made one with the tart plum juice I was using for jelly. The first one wasnt sweet enough but when I got the sugar right it was really good too. Any juice will work and you dont need to thicken it.
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Post by Granny Smith on Mar 29, 2010 20:28:14 GMT -5
You know I've gotta try that! I have loads of grape juice. I canned 91 quarts last year.
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Post by meemo on Mar 29, 2010 21:50:09 GMT -5
I can smell it baking. I have a just enough store bought grape juice if michael hasnt found it. I've gone and make myself hungry for one too.
Listen, that 2 cups of juice made like an 8' square dish. you might need to double that for a 9/13 pan. I forget you have a group to cook for:)
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Post by Granny Smith on Mar 29, 2010 22:15:32 GMT -5
Since Ben and Nick are gone, we can eat like normal people. You're not going to believe this, but I almost always made just one pie for dessert when they were all here. I cut it into 8 slices. Dan took the extra one for lunch the next day. Although we love sweets, I've always served small portions of them - a couple of cookies, one scoop of ice cream, 1/15 of a cake... Probably a single recipe will be enough.
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Post by Granny Smith on Mar 30, 2010 18:45:09 GMT -5
I made the juice cobbler today. It was really good and really easy! One of the kids thought it was apple (it was grape) It really would have tasted like apple if I'd added some spice. Poor old Dan didn't get home from work in time to try it.
I might make it again for breakfast tomorrow - depending on what time I wake up.
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Silly wabbit!