1/2 to 3/4 cups sugar
3 tablespoons flour
2 teaspoons baking powder
2 tart apples (peeled, cored, and chopped)
1/2 cup coarsely chopped, toasted walnuts
1 teaspoon vanilla
1 cup heavy whipping cream – whipped to soft peaks
1. Preheat oven to 350 degrees.
2. Beat the eggs with sugar in a large mixing bowl until light in color and mixture forms a heavy ribbon when trailed from beaters. Blend in flour, baking powder, and salt. Fold in apples, nuts, and vanilla.
3. Pour mixture into a buttered 9 inch pie pan and bake until top is well browned and puffed, 30 to 35 minutes. Remove from oven. Puffed top will fall during cooling.
Serve warm or at room temperature with the whipped cream.
Yield: 6 – 8 servings
In this instance…and in all other instances….I recommend using the whipped cream that you whip up yourself. For a little extra goodness, a small amount of vanilla can be added. You’d think that the whipped topping you buy in stores would have basically the same flavor, right? For some reason it doesn’t even come close. Especially not the ones that have been frozen. They really lose their lightness as well as their “jump out of your skin” yumminess.
The recipe above is from the September/October issue of “The Cook’s Magazine.” If you ever get a chance to snag any old issues of this amaaaaazing magazine on eBay, go for it. My husband has a system – when he bids on something for himself on eBay (golf clubs, Tommy Bahama top, books), he automatically bids on something to surprise me. Then, a week or two down the road, I get a doll, a few cooking magazines, a cookbook, or some other great thing that makes my day – something I never even saw coming. Awesome!