it sure sounds good, Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : it popped into my head this would rock if you used peaches, Lee
> : "Janet Wilder" > wrote in message
> : eb.com...
> : > On 11/22/2011 1:47 PM, KROM wrote:
> : >> I would cook the pie first then add toasted nuts for the last 15 mins
> of
> : >> baking
> : >>
> : >> KROM
> : >>
> : >>
> : >> "W. Baker" wrote in message ...
> : >>
> : >> OK, I need some help here. I am to make dessert for Thanksgiving. I
> : >> usually make a one crust, no sugar added, apple pie(cobbler?) having
> only
> : >> the crisp top crust. This year my gluten sensitive cousing will be
> : >> joining us so I am working on a plan to make the usual apple filling,
> but
> : >> no crust, just sprinkling some finely chopped walntus(not ground). I
> am
> : >> worried thatthey wil just sind to the bottom. I have thought of
> baking
> : >> the apple filling (covered with foil) and then removing the cover an
> : >> putting the nuts on and lettin them toast. Perhaps I should simply
> tost
> : >> the nuts sparately and then put them on before serving or after the
> : >> filling is out of the oven and cooling. I am not making a Brown Betty
> : >> toopping wich usualy had flour or oatmeal or both along with some
> nuts,
> : >> just kind of a top nut crust(which might require finer nut pieces,
> easy
> : >> to do in the food processor. Should I simply kind of pack the nuts on
> top
> : >> of either the raw or baked filling?
> : >>
> : >> Any thoughts out there?
> : >>
> : >> Wendy
>
> Well, just to report what I did, but th eproof will be in the tastng this
> afternoon.
>
> I made my usual pie filling of sliced apples(assorted this time) adding
> lemon juice, cinnamon(tons because the cinnamon was not stron-need a new
> container ful)n Splenda to tastr and that's it. I put them into a
> retangular pan covered with foil with one largish hole in the center(like
> a well pricked pie crust) and baked about haof way. Removed the foil and
> replaced with ton (about 3/4 lb over 5 lbs(raw weight) of apples of choped
> walnuts that had been shaken with some cinnamon and Splenda). I then
> baked it until the topping brrowned some and the apple seemed soft. I
> will tell you tomorrow hw everbody reacted to it.
>
> Wendy