Crazy Crust Pie

The Washington Post, September 13, 2006

• • Cuisine: Eastern European
• • Course: Dessert
• • Features: Holiday (Rosh Hashanah)

Summary:

This is ideal for those who love pies but hate to make pie crusts. The batter bakes into a sweet, crusty topping. Golden Delicious or Granny Smith apples work well. Serve this with honey sauce.

6 to 8 servings

Ingredients:

• • 3 1/2 tablespoons sugar
• • 1 1/2 teaspoons cinnamon
• • 5 to 6 large ( ) apples, peeled, cored and cut into 1/4-inch slices
• • 1/2 stick (2 ounces) butter or pareve margarine
• • 1 cup sugar
• • 2 large eggs
• • 1 cup flour

Directions:

Preheat oven to 350 degrees.

In a small bowl, combine the sugar and cinnamon. Fill a 9- or 10-inch pie pan with enough apples so they are level with the top of the pan. Sprinkle them with half of the sugar and cinnamon mixture.

In a medium bowl with an electric mixer on medium speed, thoroughly combine the butter and the sugar until light and fluffy. Add the eggs one at a time, incorporating well after each addition. Reduce to low speed and add the flour, mixing only until incorporated. Spread the batter over the apples, leaving a 1-inch rim of fruit showing at the edge. Sprinkle the remaining sugar-cinnamon mixture over the top of the batter. Bake the pie for 1 hour, or until the crust is golden and a toothpick inserted into the crust comes out clean. Cool on a wire rack for 1 hour. Serve at room temperature or chilled.

Recipe Source:

Adapted from a recipe by Sheilah Kaufman, a Washington-based cookbook author and traveling cooking teacher.

284 calories, 7g fat, 4g saturated fat, 68mg cholesterol, 60mg sodium, 53g carbohydrates, 2g dietary fiber, n/a sugar, 3g protein.