French Apple Pie with Nutmeg Sauce
December 20, 2010 by Shimshonit
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
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.