I am desperately trying to use up the not-so-pleasant-looking apples from our apple tree. I don't want them to go to waste, so I am trying any apple recipes I can get my hands on.
After searching for simple recipes for the cooking club that I lead, I found a string of "impossible" pies.
Impossible in that they don't have a crust? Impossibly easy?
Not sure of the origin of that curious title but it seemed to usually mean a pie made with some pre-made biscuit mix. Not really my cup of tea. Then I found one closer to something I would make- using good old eggs and flour!
The only change that I dared make was to add cardamom. A friend once made a cake with cardamom (and pear?) and it was delicious. A little something different than the common cinnamon pairing.
It seems that the "Impossible" Pie is really not a pie at all, but a lovely pie-shaped cake with a crisp top crust that mimics a pie crust and a tender, moist interior to sink into.
Now off to make something kale-y and healthy after all these luscious fruity desserts lately!
3-4 apples, peeled and sliced
¼ tsp cardamom
¾ cup butter
1 cup cane sugar
1 tsp vanilla
1 cup unbleached flour
1. Preheat oven to 350 degrees. Butter a 9” pie plate or lined cake pan.
2. Place sliced apples in pie plate. Sprinkle with ¼ tsp cardamom.
3. Melt butter in a medium saucepan. Stir in sugar and vanilla. Remove from heat. Then quickly stir in egg with wooden spoon. Add flour and stir until smooth.
4. Pour over apples and smooth with spatula.
5. Bake for 40 minutes or until top is golden and edges are crisp.
(And although it is remarkably similar to the skillet cake, it is quite different in taste and texture!)
Revision: You can make this pie with 1/2 cup butter, the batter will be thicker and will need to be spooned onto apples and pressed lightly onto apples before baking.