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Recipe - Apple Pudding Pie

Posted by Emily / October 7, 2007

Well folks, it’s apple season. And what goes better with apples than sugar, butter, and bread? Nothing, that’s what.

A couple of years ago, I was giving a Fall-themed dinner party and had planned to whip up an apple pie just before my guests arrived. But to my horror I discovered I was a dozen apples short. After a few minutes of rummaging though my kitchen cupboard, I emerged with a loaf of day-old bread, a jar of applesauce, some yogurt, and some walnuts. Wouldn’t it be nice, I thought, to combine the flavors of apple pie and the spongy texture of bread pudding? And thus, my apple pudding pie was born…

Okay, that was a lie. I found the recipe on the internet. Sadly, I lack the culinary ingenuity to come up with recipes involving more ingredients than I can count on one hand. But if I ever did give a Fall-themed dinner party, this pie would certainly be on the menu. With a soft, warm center dotted with apple chunks and a buttery crust, it’s about as perfect as pie gets.

Of course, there’s nothing wrong with good old fashioned apple pie. But one can only peel so many apples in long curly strips before the challenge becomes tedious. And then there’s the endless slicing. Even if you finish the task with your fingers intact, you’ll have spent a good deal of time perfecting your knife skills when you could have been lounging and eating.

This apple pudding pie only requires two apples. That might seem skimpy during this time of apple bounty, so if you feel the urge to through a couple more in the filling, the results are just as tasty. The pie also smells particularly good. It fills the air with the scent of apples, cinnamon, and butter. It’s the kind of homemade scent that Glade Plugins and scented candles try to imitate, but can never truly capture.

So without further ado, I give you…Apple Pudding Pie.

Pie Crust
1 cup flour
1/3 cup cold butter
Ice water

Put the flour in a bowl and cut the butter into chunks over it as quickly as possible (you want the butter to stay cold). With a pastry blender or a fork, smash the butter/flour mixture until the butter has been cut into pea-sized pieces. Spoon a couple tablespoons of water into the butter/flour and mix it in with a fork. Continue adding a tiny amount of water at a time until the dough can be formed into a ball that holds together. After you’ve formed a ball, role it out, put it in a 9 inch pie dish, and bake it at 450 F for 6 minutes with foil over it, and then for 4 minutes without the foil. Then take it out of the oven and turn the oven down to 350 F.

3 eggs
1 cup unsweetened applesauce
½ cup white sugar
½ cup brown sugar
1/3 cup rolled oats
1 tsp cinnamon
5 slices of white bread: cut into small cubes
2 apples: peeled, cored and chopped

Get a big bowl and mix all these ingredients together. Let the mixture sit for a couple of minutes so that the bread can soak up some moisture and so you can make the topping.

¼ cup brown sugar
¼ cup flour
2 tablespoons cold butter
½ cup chopped walnuts

Mix the sugar and flour in a small bowl. Cut the butter into the mixture and add the walnuts. With a fork, smash the mixture until the butter is evenly dispersed in tiny pieces.

Pour the filling into the crust and sprinkle the topping over it. Bake the pie for about 45 minutes, or until a knife inserted in it comes out more or less clean. It is amazing with vanilla ice cream, especially right out of the oven.

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