New Look at Apple Pie…or is it Cake?
I know I have been trying to give you more healthy recipes, but Thanksgiving is coming and it’s the time to bake, so I bring you Apple Pie Cake…with a little help from Martha Stewart! I did change a few things though, as always!
At our house I usually make an apple and a pumpkin pie for Thanksgiving. But this year I’m looking for a different approach to both of those traditional desserts. I came across this recipe, and it is yummy. Like the name implies, it’s not quite a pie, but not quite a cake either. Give it a try and see what you think!
Apple Pie Cake
Apple Pie Cake
- 2 cups flour
- 1 cup packed light-brown sugar
- 2 teaspoons cinnamon (divided)
- ½ pound (2 sticks) cold unsalted butter, cut into small pieces
- 5 pounds (about 12) Mackintosh or other sweet apples
- 2 tablespoons fresh lemon juice
- In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon (or a little more to taste)
- Using a food processor, or pastry cutter, cut in butter until the mixture forms peas-sized pieces.
- Press 2/3 or the mixture onto the bottom and 1 inch up the side of a 9-inch springform pan.
- Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl.
- Toss apple slices with the remaining teaspoon of cinnamon and the lemon juice.
- Using a slotted spoon to avoid any liquid that has built up in the bottom of the bowl, put the apples in the prepared pan, pressing down gently as you pack them in.
- Sprinkle remaining flour/sugar mixture on top.
- Put the pan on an aluminum foil lined baking sheet, and bake for 1 hour and 15 minutes, or until apples are tender and the top is golden brown.
- Run a knife around the edge of the pan, and let the cake cool in the pan to set.
- Serve at room temperature.