Well, for crying out loud, I'll make the pie!
And not just any pie. I had plans for making the ultimate apple pie. The deepest of deep dish apple pies. The apple pie that would force all others to admit inadequacy. The recipe I chose used a springform pan. That's how seriously deep dish it is. And it took 5-6 pounds of apples. Oh, yeah, and it had a streusel topping, too. This big bad boy was going to be awesome!
But the transition from awesome sounding recipe to pie cooling on counter had a few problems. Because it took so long to bake, the crust got tough as dog biscuits. And the apples slices, which had been mounded over the rim when I put the pie in the oven, after cooling sunk down in the middle like a tire with a blowout. And the yummy streusel topping? The butter melted and left pools of grease over the top. Tasty grease, yes, but still not attractive. I was so disappointed I took no pictures. Instead I'm going to share with you what I did with the leftovers.
When I peeled and cored the apples, I saved those bits in a saucepan, covered them with water, tossed in a cinnamon stick, and let it simmer for an hour or so.
When the water cooled, I strained out the bits and poured the apple water in a jar and stored it in the refrigerator. Why? Because it makes fabulous oatmeal. Replace regular water with the apple water, add chunks of apples to the cooking oatmeal, top with a bit of brown sugar and some cream if you're feeling decadent. You won't believe how wonderful it smells and tastes - full of apples and heady with cinnamon. I promise you you'll never go back to store-bought flavored oatmeals!
Apple Cinnamon Oatmeal
- makes 2 servings
2/3 cup apple water made from organic apple peels and cores*
1/3 cup rolled oats
handful of chopped apple (peel on is fine)
1/3 cup rolled oats
handful of chopped apple (peel on is fine)
1- In a small saucepan, bring the apple water to a boil. Add the oats and stir to mix. Add the apple chunks.
2- Cook over medium heat, stirring occasionally, until the oatmeal is the desired consistency. I like it just when it stops looking soupy.
3- Ladle into bowls and top as you like with brown sugar, milk, or cream. My parents like a blob of peanut butter on theirs, but I think that messes with the consistency.
*This is one place where I must put my dainty foot down and insist on organic. A lot of the pesticide residue on apples is found in the peels and to boil the peels concentrates the residue into the apple water. A bowl of oatmeal in the morning is a delicious, warming breakfast for your family. A bowl of pesticides is not.
Note: the portions I used are for the serving size I like. For heartier appetites, use 1/2 cup oats per person. For daintier eaters, use 1/4 cup oats. The apple water is always in a 2 to 1 ratio with the oats. Twice as much water as oats. Isn't this the easiest recipe ever?



