Sometimes the best way to feed your soul is to eat.
I have a recipe for an apple pie that makes me happy. I have gone through periods of time when I have made this pie once a week. If I were to describe it with words alone, I would call it a rustic apple tart.
The pie is so full of healthful goodness, that when I have it in the house, I eat it for breakfast.
This particular recipe is inspired by the Sourcream Apple Pie with Oatmeal Cookie Crust in Mollie Katzen‘s The Enchanted Broccoli Forest. Over the years, I have made some changes to the recipe creating what I think might be the perfect dish.
The ingredient that sets it apart is the lemon. The unpeeled apple slices are dowsed in the juice and rind of one lemon, making each bite snappy with flavor.
Sara’s Breakfast Apple Pie
1 1/2 cups raw rolled oats
1/2 cup toasted sesame seeds
1/2 cup whole wheat flour
1/s tsp. salt
1/2 tsp. cinnamon
1/4 cup chopped pecans
1/2 tsp. vanilla extract
Melted together: 1/2 cup unsalted butter & 3 Tbs. honey
Combine all ingredients. Press evenly into a 9 or 10 inch pie pan.
5 sliced cooking apples
Juice & rind of 1 lemon
1/3 cup of honey
2 Tbs. whole wheat flour
1/2 tsp. cinnamon
1/4 tsp. grated nutmeg
2 large eggs
1 cup unsweetened whole milk plain yogurt
1) Combine apples with lemon juice and rind. Add honey and toss gently until coated.
2) Combine flour & spices. Add to the apples and toss to coat. Place neatly into unbaked pie shell. At the bottom of your apple bowl you will find excess lemon juice & spices. Pour it over the apples in the crust.
3) Beat together eggs and yogurt. Pour evenly over apples.
4) Bake 40-45 minutes at 375 degrees. Serve hot or cold.
For another recipe, check out my Clay Pot Chicken Recipe