French Apple Pie with Nutmeg Sauce

While copying and pasting my recipe for cranberry apple crisp into a comment (for yesterday’s post, Ta’am Gan Eden), I noticed the recipe below it in my “Pies, Tarts & Cobblers” Word file.  It’s for French Apple Pie with Nutmeg Sauce, a serious hit last Sukkot when I had mid-week guests on a cool day in our sukkah.  I also recommend it for a wintry Friday night dessert, when you can keep the sauce warm.  I give the parve version here; if you serve it after a dairy or parve meal, do make the pie and sauce dairy using butter in the crust and milk in the sauce.

8 C. tart apples, pared, sliced

Few drops vanilla

½ C. water

1½ C. sugar

1 crust recipe

1 C. graham cracker crumbs

½ C. flour

½ C. sugar

⅓ C. margarine

Nutmeg sauce

1 egg yolk

½ C. sugar

1 C. rice milk

1 t. nutmeg

Cook apples in water until tender.  Add sugar and mix carefully to retain shape of apples.  Arrange apples in a pastry-lined pie plate.  Combine graham cracker crumbs, flour, sugar, margarine and vanilla; mix until they resemble coarse crumbs.  Sprinkle mixture over apples.  Bake at 425°F for 10 minutes, then at 350°F for 20 minutes.

To make nutmeg sauce, beat together yolk, sugar and rice milk.  Heat to boiling, remove from heat, and add nutmeg.  Serve over slices of pie.

Notes: I cooked the apples for a few minutes on the stove, but left out the sugar and most of the water.  I also left out the flour in the graham cracker topping. Even more delicious.

Advertisement