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

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



* Exported from MasterCook *

Apples, No Pie, a la Mode

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : desserts pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
1 piece fresh ginger -- (1 inch) grated or minced
3 Golden Delicious apples -- quartered, cored and
sliced
2 teaspoons lemon juice
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg -- eyeball it
1 pint vanilla ice cream
1 canister whipped cream

Heat a skillet over medium to medium-high heat. Add the ginger and
apples to warm butter, squeeze a little lemon juice over the pan and
saute 4 to 5 minutes. Add brown sugar, cinnamon, nutmeg to the apples
and cook another 2 minutes. Spoon apples into dessert dishes and top
with ice cream and whipped cream. Garnish whipped cream with a pinch
more cinnamon or nutmeg

Source:
"Recipe courtesy Rachael Ray"

Leave out the ice cream and use parve whipped topping if you feel the need.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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
>
>
>
> * Exported from MasterCook *
>
> Apples, No Pie, a la Mode
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:00
> Categories : desserts pies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 tablespoons butter
> 1 piece fresh ginger -- (1 inch) grated or minced
> 3 Golden Delicious apples -- quartered, cored and
> sliced
> 2 teaspoons lemon juice
> 3 tablespoons brown sugar
> 1 teaspoon ground cinnamon
> 1/4 teaspoon freshly grated nutmeg -- eyeball it
> 1 pint vanilla ice cream
> 1 canister whipped cream
>
> Heat a skillet over medium to medium-high heat. Add the ginger and apples
> to warm butter, squeeze a little lemon juice over the pan and saute 4 to
> 5 minutes. Add brown sugar, cinnamon, nutmeg to the apples and cook
> another 2 minutes. Spoon apples into dessert dishes and top with ice
> cream and whipped cream. Garnish whipped cream with a pinch more cinnamon
> or nutmeg
>
> Source:
> "Recipe courtesy Rachael Ray"
>
> Leave out the ice cream and use parve whipped topping if you feel the
> need.
>
>
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

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

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

Storrmmee > wrote:
: it sure sounds good, Lee
: "W. Baker" > wrote in message
: >
: > 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

I am now back from my Thanksgiving dinner. Everyone loved the apple-nut
sdessert. Only thing is I made too much so, boo hoo, I have brouht some
home to use over the next few days. Sad isn't it:-)

It was delicious! Tasted esactly as I oped it would, like a crustless
apple pie with nuts on top! Everything was ust rand and everyone was able
to eat it with no problem!

I hope you all had a good thanksgiving if it applies to ou, and to
everyone else, enjo the up coming holida sseason.

Wendy

"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : it sure sounds good, Lee
> : "W. Baker" > wrote in message
> : >
> : > 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
>
> I am now back from my Thanksgiving dinner. Everyone loved the apple-nut
> sdessert. Only thing is I made too much so, boo hoo, I have brouht some
> home to use over the next few days. Sad isn't it:-)
>
> It was delicious! Tasted esactly as I oped it would, like a crustless
> apple pie with nuts on top! Everything was ust rand and everyone was able
> to eat it with no problem!
>
> I hope you all had a good thanksgiving if it applies to ou, and to
> everyone else, enjo the up coming holida sseason.

One year I made Chayote like an apple pie filling. I got the idea from
Ozgirl. People ate it and liked it but my family is just weird about stuff
like that. They were afraid to eat more than one bite. They would have
done the same with the apples. Last year I bought enough gluten free gravy
for everyone but my mom refused to serve it to the others. Until she ran
out of her gravy. And then she told my nephew he could have some. They act
like anything that isn't made exactly to a familiar recipe is something
strange and to be avoided.

Wonderful, Wendy I can see it will be real big sacrifice to have to
eat the rest Would be nice with a bit of dollop cream. What did you
have for the rest of the meal?

"W. Baker" > wrote in message
...

> I am now back from my Thanksgiving dinner. Everyone loved the
> apple-nut
> sdessert. Only thing is I made too much so, boo hoo, I have brouht
> some
> home to use over the next few days. Sad isn't it:-)
>
> It was delicious! Tasted esactly as I oped it would, like a crustless
> apple pie with nuts on top! Everything was ust rand and everyone was
> able
> to eat it with no problem!
>
> I hope you all had a good thanksgiving if it applies to ou, and to
> everyone else, enjo the up coming holida sseason.

just wonderful, Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : it sure sounds good, Lee
> : "W. Baker" > wrote in message
> : >
> : > 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
>
> I am now back from my Thanksgiving dinner. Everyone loved the apple-nut
> sdessert. Only thing is I made too much so, boo hoo, I have brouht some
> home to use over the next few days. Sad isn't it:-)
>
> It was delicious! Tasted esactly as I oped it would, like a crustless
> apple pie with nuts on top! Everything was ust rand and everyone was able
> to eat it with no problem!
>
> I hope you all had a good thanksgiving if it applies to ou, and to
> everyone else, enjo the up coming holida sseason.
>
> Wendy

glad it was a success!

KROM


"W. Baker" wrote
I am now back from my Thanksgiving dinner. Everyone loved the apple-nut
sdessert. Only thing is I made too much so, boo hoo, I have brouht some
home to use over the next few days. Sad isn't it:-)

It was delicious! Tasted esactly as I oped it would, like a crustless
apple pie with nuts on top! Everything was ust rand and everyone was able
to eat it with no problem!

I hope you all had a good thanksgiving if it applies to ou, and to
everyone else, enjo the up coming holida sseason.

Wendy