Try Apple Alternative to Holiday Pumpkin

If dishes made of pumpkin have started to pall, here’s a simple alternative for a holiday table. Have all of the ingredients for this dessert ready to go before you serve the main course, then put them in to bake while you eat.

By the time you’re ready for dessert, this homey twist on apple pie will be ready for you.

BATTER-BAKED APPLES

4 medium Granny Smith or Pippin apples, sliced and peeled

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/3 cup turbinado sugar

1 1/4 cup milk

1 teaspoon vanilla

1/3 cup sugar or honey

3 eggs

1/3 cup whole-wheat pastry flour

1/3 cup unbleached all-purpose flour

Powdered sugar

Combine apple slices with lemon juice, cinnamon, nutmeg, ginger and sugar in medium mixing bowl. Cover and let stand in refrigerator 3 hours or overnight.

Combine milk, vanilla, sugar, eggs, whole-wheat flour and unbleached flour in work bowl of food processor or blender. Process until smooth.

Set flame-proof 9 inch deep dish pie plate on stove, centered over burner. Turn flame to very low, and pour light film of batter to cover bottom of dish. When batter has set, remove from heat.

Remove apples from refrigerator, and stir to coat with juices. Distribute evenly over pie plate and pour remaining batter on top. Bake at 350 degrees 1 hour, until puffed and browned.

Dust top with powdered sugar and serve while still warm. Makes 6 to 8 servings.