APPLE RAISIN BOTTOMLESS PIE
Apples and raisins baked in a Cream Sherry wine sauce, topped with brown sugar cookie dough, baked till hot and bubbly, then drizzled with maple syrup, Cream Sherry sauce and sprinkled with cinnamon sugar!
Makes 12 servings
Preheat oven to 400 degrees
12-14 good-sized baking apples (I used Cortland), peeled, quartered, cored and very thinly sliced
1/2 c. raisins
1/2 c. Cream Sherry wine
1/2 c. light brown sugar
1 c. white sugar
2 T. cornstarch
2 t. cinnamon
pinch of salt
1-1/2 c. all-purpose flour
1/2 c. dark brown sugar
1/3 c. transfat-free margarine, chilled
1 t. salt
1/2 t. baking soda
1/4 c. Grade A maple syrup, 100% pure
1 T. Cream Sherry
3 T. white sugar mixed in cup with 1/2 t. cinnamon
In a 9 x 11 inch baking dish place apples as evenly as you can.
Sprinkle raisins over apples.
In small bowl combine Cream Sherry, brown and white sugars, cornstarch, cinnamon and salt. Stir well to dissolve, then pour over apples.
In another bowl combine flour, brown sugar, margarine and baking soda. Stir with sturdy spoon to work the margarine completely into the flour and sugar.
Gather the dough up into one piece, then pinch off about 1 inch in diameter segments and placed on top of the apples, equal distance from one another.
Place on bottom rack of preheated 400 degree oven and bake for 45 minutes.
Remove from oven. Using back side of large spoon, pat the top gently to submerge the apple slices that popped up during baking.
In small cup mix the maple syrup with the Cream sherry, then drizzle it over the cookie topping.
Sprinkle the cinnamon-sugar mix over that.
Cool on wire rack.
Notes: Serve warm, at room temperature or chilled.
A ‘no bottom’ pie saves calories and labor.