I found this intriguing recipe on Life In The Loft House (click for original recipe). It was a special dessert of a special (sadly, now extinct) restaurant in Utah, if I recall correctly. The pie is a curious, and ingenious combination of an apple and a pecan pie -- I'm IN! However, I tweaked the original recipe from the Loft House website, because I can't help myself. So here it is, my version of the amazing apple pie made from Red Delicious apples, which come on -- are not known for being well suited for anything, except for eating fresh, or tossing in the school cafeteria trash can. After the donated bag of apples went through its astonishing make over, from drab member of the USDA food pyramid, to dessert diva; I think the little darlings would belly up to the snack bar to sample this sweet slice of heaven on a plate. And I assure you that they would never turn their little noses up at the ubiquitous Red Delicious apple ever again, and neither will you!
1/2 c. evaporated cane sugar, or granulated white sugar
1/2 c. brown sugar
2 Tbs. all purpose flour
6 Tbsp. butter, melted
2 large eggs
1 1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. vanilla
pinch of salt
2 Tbs. lemon juice
4 medium Red Delicious apples
- Perheat oven to 350 degrees F.
- Prepare a pie crust, or use an unbaked store bought deep dish pie crust.
- In a large mixing bowl place: sugars, flour, melted butter, eggs, cinnamon, nutmeg, vanilla, and salt and mix until well combined. The mixture will be thick and gooey, like pecan pie filling. Set aside.
- Peel, core, and then shred the Red Delicious apples in a food processor, or by hand. They turn brown fairly quick, so do this step as safely and as fast as possible. Toss the shredded apples with the lemon juice. This will help stop the browning, firm them up, and thicken the filling by activating the pectin in the apples. It also gives a nice tartness to the apples, since Red Delicious apples are pretty one dimensional in flavor.
- Add the apples to the gooey sugar mixture and mix well. Pour apple filling into the waiting unbaked pie shell, smooth out the filling and place in the oven on the center rack. Bake for 55- 60 min. The center might be slightly giggly, but it will firm up as it cools.
- Serve warm with a scoop of vanilla ice cream and caramel sauce!