Tangy spiced apple pie harbors a healthy secret

Yankee Chef logoBy Jim Bailey

This is a perfectly spiced apple pie with a tangy bite that entirely compliments the apples.

And the surprise? I added some summer squash — and neither you nor anyone else will know the difference. It’s a great way to get those vegetables into your children without their knowledge. Try peeled, diced zucchini for the same effect.

Notice the minimal amount of sugar in the filling, and this pie is as sweet as if you had added the half cup sugar most apple pies call for.

applesurprisepie3/4 cup cranberry-apple juice
1/4 cup dried cranberries
1 recipe pie crust, unbaked
2 cups peeled, diced, sweet apple, such as McIntosh
2 cups diced summer squash (seeds included) *
3 tablespoons cornstarch
1 tablespoon sugar
2 teaspoons cinnamon, divided
1/2 teaspoon nutmeg and ginger

Streusel topping:
1 cup rolled oats
1/4 cup flour
1/4 cup honey

In a small saucepan, bring juice and cranberries to a boil over medium heat. Continue boiling for 3 minutes. Remove pan from heat and set aside.

Preheat oven to 350-degrees F. Place the pie crust in a 9-inch pie pan; set aside. In a large bowl, add the apples, summer squash, cornstarch, sugar, 1 teaspoon cinnamon, nutmeg and ginger. Toss so both apples and squash are evenly coated. Pour into the prepared pie shell. Evenly pour the cranberry mixture over the apple mixture; set aside.

For the Streusel topping, stir the oats, flour, honey and remainder of cinnamon so all dry ingredients are moistened in a small bowl. Evenly sprinkle over the top of the apple mixture and bake 40 to 45 minutes, or until the topping is browned.

Remove to cool slightly before serving hot or cool completely before offering it up.

* I left them unpeeled but if you are going to try to slip one by  your children, peel them first. They will never know the difference.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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