What’s For Dinner?
Maple Apple Walnut Crunch Pie
(First star is lowest, fourth star is highest)
With a little freezer space and a few hours before the big day, delicious pies and cakes can be made ahead and frozen, leaving our ovens free for that big ol' bird and all the fixings to go with it.
Unlike a traditional apple pie, which should be frozen before being baked, this one, made with grated apples and crunchy oatmeal and walnuts, can be baked ahead of time and warmed before serving. Top with a scoop of cinnamon ice cream or whipped cream flavored with maple syrup. If you are using a 9-inch pan, fill just to the crust line and discard excess filling. Good baking apples include Granny Smith, Golden Delicious, Jonathan, Cortland, Rome, Baldwin and Winesap. To grate the apples, use a food processor or the large holes of a four-sided grater. -- Jeanne Besser
Hands on time: 20 minutes Total time: 1 hour and 5 minutes Serves: 8-10 slices; makes 10-inch pie
1/2 cup packed light brown sugar
1/2 cup (1 stick) butter, melted
3/4 cup oatmeal (not quick cooking)
1/2 cup maple syrup
1 teaspoon vanilla
4 cups peeled and grated apples (about 4-5 large apples)
1/4 cup heavy cream
1 (10-inch) pie crust in pie pan, unbaked and chilled
1 1/2 cup walnuts, lightly toasted and coarsely chopped
-- Adapted from "Bake and Freeze Desserts" by Elinor Klivans