Normally we stick to the smokier side of this wonderful world of barbecue. But I recently had an experience that I simply could not ignore. I tangled with a delicious delicacy of the dessert persuasion. In this article we’re going to learn how to make a very simple yet delectable dish I call the “easy bake apple pie”.
To pull this off, we’re going to start with our ingredients. So, head off to the store with this list in hand:
Your favorite pre-made pie crust (I suggest something from your grocer’s freezer).
1 dozen Granny Smith apples
Cinnamon (as much as your taste buds allow).
Cool whip
Butter
The prep
First, a little prep work. Normally, I get a dozen apples and snack on some as I cook, but that’s not a requirement. For this to work, you’ll need 4 to 6 apples depending on the size of the apples and the size of your crust. Start by cutting up the apples into chunky slices. No larger than a half inch wide. We want the cinnamon to be able to touch as much surface area as possible. Ideally, you’re looking for apples to cover the entire bottom of the crust and start stacking on top of each other across the pan, without towering over the lip of the crust.
Next, place the apple slices into the pre-crusted pan you purchased. Dust the apples with cinnamon to your taste. There really is no limit or minimum to this as long as you enjoy the flavor. For reference, I usually make sure that my apple slices go from pure fruit to looking like someone dusted off their boots on them (great imagery, right?).
Slice 2 table spoons of butter nice and thin and cover at least half of the apples with said butter. Here’s the trick, make sure the butter is spread out evenly. We don’t want one side to get all buttered up and the other to be thirsting for a little churned, savory love. Finally, place in a preheated oven at 350 degrees.
The heat treatment
Bake for 35 minutes. Allow the apples to cool considerably. Next, remove the apples into a food processor and blend the baked apples with cinnamon until they are a small, chunky consistency. Now, let’s place the small apple chunks into a large bowl and assess whether we want to add more cinnamon as some may have come off during the food processing.
With a large, semi-flat spoon, mix in 4-8 oz of cool whip. Again, this will depend on how many apples you had. Add cool whip until all the apples are covered and look to be one seamless dish. Almost like a yogurt and fruit parfait (which can be used as a substitute if cool whip isn’t your thing). However, we don’t want the apples to be swimming, as that would be the incorrect apple-to-cool-whip ratio.
Once mixed to your liking, dish the apples and cool whip back into the pie crust. Smooth out the surface, reassess the cinnamon content to your liking, and enjoy! Click to Subscribe:
Final thoughts
This dessert is easy, its relatively quick and definitely painless. It pairs perfectly with a pork-centered barbecue but will work with any meat entrée. If you still have that BBQ itch, how about a bacon jam on the pie instead of cheese or ice cream? Hmm.
I hope this helps everyone have a phenomenal barbecue meal. Feel free to like and share the article. Find more Great Recipe Ideas at: https://pitmasterandthecook.net/
