Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Yontif is just out. All of you are breathing a sigh of relief. Looking like a deer caught in headlights, I have 2,000 meals ahead of me in the coming week. A stack of event plans needs my attention; now! I've savored the time off but now it's game on.
Before getting to my day and night job, I want to post this simple recipe for Swedish Apple Pie. Why not, it's still fall and apples are harvested as I write. We made this for an event we did a few months back at The Swedish Club. It is noteworthy because it is incredibly simple to make. I've been working backwards uploading recipes. Starting with the 2 crust apple pie, the single crust Dutch apple pie, and ending with the no crust crisp. Here is the pour on 'crust' and it doesn't get any easier. You don't need me to tell you that there is a Shabbat dinner in 3 days! Give yourself a break and whip up one of these.
As with all baked goods Swedish, it's probably better with butter. Use a good quality margarine to make it pareve and your efforts will be rewarded with appreciative 'yums'.
|Number of servings:||9" x 13" pan, 12 - 16 servings|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Preheat the oven to 350'.
Peel, core and slice the apples and place in a bowl.
Mix the sugar and cinnamon together. Pour over the apples and toss.
Spray the pan and add the apples.
Make the topping by melting the butter or margarine in a sauce pan. Add the remaining sugar, flour and eggs. Stir well.
Pour evenly over the apples. Bake for 45 minutes or until the apples are tender.
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Swedish Apple Pie