Monday, February 18, 2008

Apple bread pudding pie

This pie is not what you think. It had a creamy texture, much like bread pudding that's laced with apple chunks. The crumb topping adds a contrasting texture that's crunchy and sweet. Each bite is a treat.

I baked this pie for the crew at the El Dorado Western Railway engine house last weekend. It's the third recipe for the black bean chili menu.


Use Jonathan, Rome Beauty or Winesap apples for this recipe.

1 unbaked 9-inch pastry shell
3 eggs
1 cup applesauce
1/2 cup fat-free vanilla yogurt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup rolled oats
1 teaspoon ground cinnamon
4 slices bread, cut up (about 3 cups)
2 medium cooking apples, peeled, cored and sliced
1/4 cup packed brown sugar
1/4 cup all-purpose flour
2 tablespoons unsalted butter
1/2 cup chopped walnuts

For crust, line the unbaked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 minutes more. Remove from oven. Reduce oven temperature to 350 degrees F.

In a medium bowl stir together eggs, applesauce, yogurt, granulated sugar, 1/2 cup brown sugar, oats and cinnamon. Stir in bread and apples and set aside.

For topping, in another bowl stir together 1/4 cup packed brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pour filling into the prepared pie crust. Sprinkle topping over filling. Cover edge of crust with foil. Bake for 30 minutes. Remove foil; bake 30 minutes more or until top is golden and fruit is tender. Makes 8 servings.

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