Thursday, November 26, 2009

Oatmeal Orange Apple Pie

In my quest to find easy recipes, I am constantly mixing and matching ingredients and techniques to minimize effort and time, but to retain deliciousness.

I have been experimenting with these bread crusts as a way to minimize the time of making a conventional crust and maximizing ejoyability.

This is also a great way to entertain my grandchildren when they come to visit. They can actually get the hands on experience of making an apple treat without too much of the mess.

The ingredients can be substituted for persons who are diabetic or on a diet by using whole grains and sugar free products and light butters.

I love to experiment and I am sure you will love this results as much as my grandchildren and I do.

I just took one out of the oven and we cannot stop eating it! Deeeeeeeeeelish

4 lg Courtland apples or apples of your liking
1 stick butter (4 tbsp melted in apples and 4/6 tbsp melted in microfor dipping bread)
¼ cup brown and ¼ cup white, or all brown according to your desire or availability
¼ cup Fifty50 sugar free low glycemic diet orange marmalade spread, or any jam of your choosing.
1 tbsp of cinnamon to sprinkle on apples
5 lg slices of hearty oatmeal or 12 grain bread or even maple cinnamon bread.

Take 3 or 4 large Courtland Apples. Slice into saucepan with 4 tbsp melting butter. ¼ cup brown sugar and ¼ cup refined white sugar. Stir, cover and cook for 10 minutes. Uncover, continue to cook 5 to 20 more minutes until broken down. Turn off heat and stir in ¼ cup orange marmalade glace and cinnamon to taste and allow to cool for a few minutes.

While Apples are cooling, take 6 slices of hearty oatmeal bread. Dip first 2 slices in melted butter and place buttered side down, bottom to bottom, in a 9” Pie plate. Cut the next two slice in half and dip in butter, placing on 4 sides lining the sides of the pie plate. Dip the two remaining slices in butter and cut in strips ½ inch thick.

Spread cooked apples, with orange marmalade glace and cinnamon onto the oatmeal bread. Top with the ½ inch strips forming sort of a lattice top.

Bake in 350 degree oven for 45 minutes.

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