Apple Surprise Pie
A perfectly spiced apple pie with a tangy bite that entirely compliments the apples. And the surprise? I added some summer squash.....and you, or anyone else, will ever know. A great way to get those vegetables into your childs system without any knowledge. 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. Try peeled, diced zucchini for the same effect.
For 8 Serving(s)
- 3/4 cup cran-apple juice
- 1/4 cup dried cranberries
- 1 prepared pie crust, unbaked
- 2 cups peeled, diced, sweet apple, such as MacIntosh
- 2 cups diced summer squash(seeds included) *
- 3 tablespons 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
Apple Surprise Pie Directions
- 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 is evenly coated. Pour into prepared pie shell. Evenly pour the cranberry mixture over the top of the apple mixture; set aside.
- For the Streusel Topping, stir the oats, flour, honey and remainder of cinnamon so all dry ingredients is moistened in a small bowl. Evenly sprinkle over the top of the apple mixture and bake 40-45 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 and "slip one by" your children, peel them first. They will NEVER know the difference.