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Thursday, January 10, 2013

spinach apple pie


Spinach Apple Pie

 You're thinking, "odd..." while wondering if this is a dessert or something else. Right?

Trust me. It's delicious.

First, you will need to follow my instructions for flaky pastry. Pastry will either make or break a pie. It almost doesn't matter what you do to the filling -- over-sweeten, under-spice, misgauge the thickness and it serves like pudding. If you get the pastry right, your pie dish will still be cleaned bare with almost all the appropriate yummy noises.

But, of course, I must not undersell this spinach apple filling. Apple pie is kind of my specialty. I learned from the best, my mother, and for years I couldn't get it right. A few months into my marriage to the sweetest man on the planet, who still eats my experiments and actually gives genuine feedback for improvement now, something just clicked and I made a pretty much perfect apple pie. I will boast shamelessly. It was gorgeous. I winced when I cut into it but couldn't bear to not eat it. Custard was not worthy of this pie. You can imagine my husband's response when I suggested ruining my trademark apple pie by adding spinach to the mix. One eyebrow required securing from a bandaid overnight to unstick it from his hairline.

I made it anyway. It really is delicious. The reason for adding the spinach is my son. Fifteen months of delicious cuddles, he is still a mama's milk boy and we have been working hard to get him to eat solids. He's finally taking to them! So when I wanted pie, of course all the cogs in my mama's mind started whirring furiously, thinking of more ways to get him to eat good, healthful foods, packed with as much nutrition as I could sneak into his little mouth.

In a pot with lid, steam until soft:
1 large cooking apple OR 2 granny smith apples, washed, cored and rough chopped
3 Tb water

Add:
3 packed cups raw, washed spinach leaves

Replace the lid, turn off the heat, and allow spinach to gently wilt cooked.
Once cooled enough, use an immersion wand blender to puree the apples and spinach into a thick sauce.

In a bowl, toss:
4 assorted apples, washed, cored and rough chopped
3 Tb cinnamon
1 tsp nutmeg
1/3 c brown sugar
3 Tb flour

Add the cooked mixture and gently toss together. Dump this all into your pie shell. Top with a lattice or whole crust with slits, and bake in a preheated oven at 375F for about 40 minutes, until the crust is golden brown.


As you can see, the finished pie is a little browner inside than most apple fillings. That's the spinach, of course. My son ate this with reduced sugar for two snacks and with dinner today. He LOVES it. Normally, I can't get him to eat apple, but something about this pie worked for him.



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