Apple Custard Pie with Oatmeal Walnut Crumb Topping

I've never cared much for apple pie, regardless of quality and price range.  I had some apples and cream that needed to be used up, and a frozen dough disk, from when I made a couple of extras.  After contemplating, I decided to make an apple pie based on what I had in my pantry.  I did make an apple pie once before and didn't like it.  I love this pie.  Apple pie wasn't the problem, I just never had this apple pie.  Here's what you'll need:

Filling Ingredients:
- 3-4 peeled and thinly sliced apples (I used Gala, because it's what I had)
- 1/2 cup of 35% cream
- 1 egg
- 3 tbsp demerara rum (or bourbon)
- 2/3 cup brown sugar
- 1 tsp cinnamon

Topping Ingredients:
- 5 walnuts (it's all I had)
- 1/3 cup not instant oatmeal
- 1/4 cup cold butter
- 1/3 cups flour
- 1/2 tsp cinnamon
- pinch of salt

Directions:
Set oven to 375 degrees

- Whisk together: cream, rum, egg, sugar, and cinnamon
- Add sliced apples, the thinner the more surface for coating, and mix together
- Pour into unbaked crust

For Crumb Topping:
- Place walnuts, oatmeal, flour, cinnamon, and salt in a food processor, and pulse just to mix
- Cut in butter, and pulse until the mixture resembles coarse bread crumbs
- Sprinkle on top of filling

Bake pie at 375 for an hour.  Tastes delicious hot or at room temperature.  It would work cold as well.  I had two and a half slices already, and I'm debating if I should have another.

This is a trick I use when I roll out the pie crust dough.  Place the dough disk between 2 sheets of parchment paper, that way there is no sticking and mess on the counter.  This is great especially in small working spaces, like my kitchen.  Once you have the right size, peel off one side, and flip into the pie plate, press gently into the plate, and then peel off the remaining paper.

Use a fork to create a few vent holes:

Thinly sliced peeled apples:

Apples stirred into the custard mixture:

Pour the mixture into the unbaked crust:

Sprinkle with walnut oatmeal crumbs:

Bake at 375 for an hour, et voila:

Tastiest apple pie my taste buds have ever experienced:

 I am super pleased with this recipe.  Enjoy!

Baked Oatmeal

http://www.skinnytaste.com/2012/01/baked-oatmeal-with-blueberries-and.html

I got this recipe last week from a friend, and made a half portion for Sunday's brunch, to test it out.  It was quite tasty, so I made the full portion last night for dessert.

Here's what I changed:
- used butter instead of oil
-used whole non homogenized milk
-used more blueberries and pecans
-used less honey

The first time I made it, I used some clover honey and some agave nectar, because I didn't have enough honey.  Even though I used less than 1/4 cup between the two - I didn't measure, but I know it was less than 1/4 cup, I found the dish too sweet.  So, the second time I used about 2 table spoons of lavender honey, and it came out ok, could be a bit sweeter, but since I used pecans, I can drizzle maple syrup on top to achieve a sweeter, more dessert like, taste.

The first time, I also used aluminum foil for the whole time, the first 15 min and the final 30 min, mainly because I assumed I should.  The second time, I noticed it only says to use foil for baking the bananas, which makes sense, because the foil traps in heat and steam, so they bake through quicker and remain moist.

The recipe also specifies ripe bananas, which I used the first time, but the second time my bananas weren't very ripe, they still worked, but I'm thinking the super ripe ones add extra sweetness, an they bake through better.  I say either works, but if you're using light-med yellow bananas, adjust the sweetness, and expect some unbaked bits.

The second time I used foil for the first half and removed it for the second half - more or less - of the 30 minute baking.  The top pecans didn't get as soft, but otherwise it was fine.

When I made the half batch, I still used a whole egg, and I think I liked it better, so next time when I am making a full batch I may use 2 eggs, or one big one from the farm.  I'm waiting for my order to come in  :)

In the end, this is a great idea for oatmeal.  James liked it enough to want me to make it a second time, and he doesn't like oatmeal or blueberries.  I love finding ways of making him eat things he says he doesn't like, and having him ask for seconds, and I didn't even have to disguise the oatmeal or blueberries.

In the future I may use different fruit and nut combos.  I think this would be great with peaches and / or plums with walnuts, and plain yogurt on top when serving; or raspberries and almonds; or even chocolate chips, banana, and hazelnuts, with whipped cream, for an even more desserty alternative.

Enjoy!

Eating To Be Acne Free!

Eating To Be Acne Free!

Great little video, presented by Kristen Ma of Holistic Vanity, www.holisticvanity.ca, and Joy McCarthy, a holistic nutritionist, who can be found at www.joyoushealth.ca.  The video highlights top foods for detoxing our livers, and how in turn we can heal our skin and prevent acne.  Very easy suggestions.

I love my glass of lemon water first thing in the morning, after I brush my teeth of course.  If you're drinking or eating highly acidic foods - any time, you shouldn't brush your teeth right after, because you'll be causing abrasion - mechanical damage, which adds up over time, and can wear out enamel.

I'm glad that they mentioned avocados and their health benefits.  I can't wait for the "fat hate" to go away already.  Stop eating junk and fast food, start eating butter, lard, avocados, linseed, sesame seeds, flax seeds, coconut oil, walnuts, etc.