Apple Pie Cake – A lightened-up pie crust filled with a decadent apple mixture and topped with a soft and sweet cake batter. It truly is the best of both worlds!
Welcome back, Friday, it is SO GOOD to see you! Always!
It’s also SO GOOD to see YOU, you pretty people!
I have a list of things that complete me and YOU are definitely one of ’em, among other things. Things like, coffee, my kids, cake, my husband, pie. Chardonnay, too. Oh! And family. duh.
I have some great plans for the weekend, but I’m mostly excited about not having to do homework with my daughter for a 2 whole days!! Summer vacation is still on my brain and this homework thing is driving me batty! I’ve started to dream about tracing over the ABC’s… counting to 100… and trying to put together Humpty Dumpty… Oy vey!
Solution #1: I need to pay the teacher under the table so that I can get out of doing homework.
Solution #2: PIE!
By the way, for those that homeschool?? Um, you’re my hero. Seriously. High-Five!
So did I just put cake batter over an apple pie??? Yes. Yes, I did. I really did. I mean, who has time to make two pie crusts? One for the top… one for the bottom… too much work. Whisk some eggs, sugar and flour, and be done with it. Easy peasy.
I always, ALWAYS try to find an easy way out. Truthfully, I look for the lazy way out. I love to bake, I love to cook – I mean, obviously…I have a food blog ‘n all – but I always find shortcuts.
Also? I just didn’t feel like rolling out two pie crusts. Lazy, me.
Aaaaand I wanted to use my new Crate & Barrel 5-DOLLAR (bargain!!!) baking dish. Sure, it’s a casserole dish, but I like square pies – they look kinda rustic, you know?
This pie. Er. This Cake. THIS PIE-CAKE! It does not require too much effort. Besides, we don’t need a lot of effort when we’re just starting with Fall and all of its glorious food. We need to ease into baking-season and this Apple Pie Cake is one of the best ways I know how.
If you have a hot-free-minute this weekend, start baking and git ‘er done! I *think* you will love it *thiiiiiiis* much!
- 1 cup all-purpose flour
- 1/2- cup whole-wheat pastry flour
- 1/4 teaspoon salt
- 4 tablespoons cold butter , cut into pieces
- 2 ounces Reduced Fat Cream Cheese
- 2 tablespoons olive oil
- 3 tablespoons cold water
- 6 Granny Smith apples , peeled, cored and thinly sliced (you will need about 5 cups of apple slices)
- 1 tablespoon lemon juice
- 1/2- cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- ground nutmeg , to taste
- 2 tablespoons all-purpose flour
- 1/2- cup all-purpose flour
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- In a mixing bowl, whisk together flour, whole-wheat pastry flour and salt.
- Using a pastry cutter or a fork, cut in butter and cream cheese; cut until the mixture is crumbly.
- Stir in oil; stir until mixture is completely moistened.
- Add water and toss with a fork to combine.
- Lightly flour your work area and knead the dough for 30 seconds.
- Shape dough into a ball, press into a disk and wrap in plastic-wrap.
- Refrigerate for 30 minutes.
- Place apple slices in a mixing bowl and toss with lemon juice.
- Add light brown sugar, cinnamon and nutmeg; toss to combine.
- Sprinkle with flour and toss to combine; set aside.
- Remove prepared dough from fridge.
- Lightly grease a 9-inch pie dish with baking spray and set aside.
- On a lightly floured surface, roll out the dough into a 14-inch circle.
- Transfer dough to prepared pie dish; press dough firmly into the bottom and up the sides of the dish.
- Prick the dough in several places with a fork.
- Place back in the fridge for 15 minutes.
- In a small bowl, whisk together flour and baking powder; whisk until combined and set aside.
- In your mixer's bowl, combine eggs, sugar and vanilla; beat for 1 minute or until pale yellow and fluffy.
- Add flour mixture to egg mixture; set mixer on low and continue to mix until combined, about 15 seconds.
- Preheat oven to 425.
- Remove prepared crust from fridge.
- Spoon previously prepared apple-mixture into the crust.
- Pour cake batter over apples.
- Bake for 10 minutes.
- Reduce heat to 350 and continue to bake for 30 to 35 minutes, or until top is lightly browned and set.
- Remove from oven and let cool at least 20 minutes.
RECIPE SOURCE: DIETHOOD
WW SmartPoints: 18