Saturday Stirrings

Welcome to my favorite apple pie filling! I honestly have never liked restaurant or store-bought apple pie, because to me they can’t compete with this recipe. But before you get too excited, keep in mind that it all comes down to what you grew up with. For example, my husband doesn’t see anything special about this version. To him, apple pie is apple pie!

A little tip: skip the crust and ladle over vanilla ice cream. Or better yet, skip that step and eat it straight from the pan. That’s what I do!

Apple Pie Filling (Ice Cream Topping)
6-8 apples, peeled and sliced
4-5 slices of white bread, lightly toasted
1 egg
1 tbsp flour
5 tbsp cream or milk
½ - 1 cup sugar (if using sour apples, use 1 cup)
½ tsp cinnamon
real butter for frying
¼ cup apricot jam
2 tsp vanilla
dash of nutmeg

Cook apples on stove-top over medium-low until tender, stirring occasionally. Meanwhile, whip the egg and add flour, cream, sugar, and cinnamon. Set aside.

Fry slices of toast in butter on both sides. Cut them into cubes, and add them to the egg mixture, stirring until they are well coated.

Add jam, vanilla, and nutmeg to apples. Stir in bread and egg mixture. Heat until everything is cooked through.


Grab a spoon.

As if that isn't enough to get your sugar tooth rolling, Carol has a pumpkin roll recipe right here.