danish apple pie

While my sweet mother-in-law was visiting last month, she was reading Susan Wigg's The Apple Orchard. At the beginning of the book was the following recipe for aeble kage or Danish Apple Pie. My mother-in-law, who loves to cook and to bake, whipped this up for us one night. It was so good! And you know I love a good apple pie. This would be a great week night alternative to my classic apple pie, posted here.

A great week night alternative to classic apple pie!

"Before they taste this, people wonder at the lack of spices. If lovely fresh apples are used, the spices won't be missed." -The Apple Orchard

Danish Apple Pie
INGREDIENTS

• 1 egg
• 3/4 cup sugar
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla
• 2 cups diced apples, peeled & sautéed in 1 tablespoon butter until soft
• 1/2 cup chopped walnuts

DIRECTIONS

1. Beat the egg, gradually adding the sugar and vanilla.
2. Add the flour, baking powder, and salt and combine until smooth. Fold in the sautéed apples and the nuts.
3. Pour into a buttered and floured 8" square   pan.
4. Bake at 350 for 30 minutes, or until firm and just browned at the edges.
5. Cut into squares and serve with the caramel topping and ice cream.

Caramel Apple Topping
"This is one of the simplest and most delicious ways to prepare to fresh apples. keep a jar on hand to serve over cake, ice cream, poured on cake or yogurt, with your morning granola or straight out of the jar with a spoon at two in the morning when you find yourself alone or hungry." -The Apple Orchard

INGREDIENTS

• 4 sliced apples, peeled
• 4 tablespoon butter (no substitute)
• a pinch of nutmeg
• 1 teaspoon cinnamon
• 1 cup walnuts
• 1 cup brown sugar
• 1 cup cream or buttermilk

DIRECTIONS

1. Melt the butter in a heavy pan. Add the sugar and swirl until melted.
2. Add the spices and apples and sauté until apples are tender.
3. Add the walnuts and stir.
4. Turn off heat and slowly stir in the cream.
5. Serve immediately over ice cream or cake and keep the leftovers in a jar in the fridge.

Recipe Source The Apple Orchard by Susan Wiggs.

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