That's right.
Pie.
I have a really hard time with this for a couple of reasons. First, DUH.. pies are usually loaded with sugar and to be perfectly honest, I tend to like my sweets chocolate flavored and not quite so sweet. Sort of like, chocolate... with almonds on it.. that's my speed of sweet. But in the fall, okay, I likes me some pie! But because they are usually loaded with sugar, I dump after just a few bites and that SUCKS. Second is, well.. unless I get a piece of pie at the beginning of Thanksgiving feast, there just is no room.. not for a while and by the time there IS room.. all the other piggies in the house have gobbled down all the good stuff and I'm left with the burnt side of the blueberry pie (and I hate blueberry pie).. so I just skip it.
This year, I decided to try something new.
Wisconsin, and specifically this area of Wisconsin where I live, is sort of famous for a fall sweet treat called a Taffy Apple Sundae -- basically, at apple harvest time, you can go to an orchard and pick apples but they almost always have a booth set up somewhere with an apple corer, hot melted caramel and crushed peanuts -- they will slice you up a crisp, fresh tart beauty, smother it in hot caramel sauce and ladle on some chopped peanuts and you eat it just like that.
It is, of course, delicious. It is also incredibly NAUGHTY and high on the list of things we should consider NOT eating -- ever.
In lieu of actually HAVING a Taffy Apple Sundae, I decided to give baking a Taffy Apple pie a try.. but I decided to start with a plain old apple pie recipe and run wild with it.
It all started with a batch of about 8 or 9 large (about 6 1/2 cups) Jonagold apples which I peeled, cored and sliced then tossed with lemon juice.
THEN it got interesting.. I wanted a caramel sauce that wasn't too sticky, but also not too watery.. so I combined a packed 1/2 cup of Splenda Blend brown sugar blend with a Tablespoon of cornstarch, 1/4 c. water, 1/3 cup of half & half, 2 Tablespoons of light Karo corn syrup and 1 Tablespoon of butter over medium heat until it got all bubbly and brown looking (don't worry the lumps will work themselves out).. but you gotta stir it the whole time or it'll scald so get your ingredients all ready beforehand. When the caramel sauce starts to look like it's curdling, cook it for two minutes more, then remove it from heat and add about 1/2 teaspoon of really good vanilla. Once you're done with that, you can leave it for a bit...
Now take about a fist-full of that Splenda Blend and throw it on top of the apples, grate some fresh nutmeg on there (if you must measure, I think I used about 1/4 teaspoon), toss on some cinnamon and about two or three pinches of salt... add about 2/3 c. chopped or ground peanuts (unsalted, if you grind them yourself -- use that old coffee grinder you never grind coffee with anymore.. that should do the trick) and use your hands to mix that all up really good.. coat the apples with that stuff as much and as evenly as you can..
Pile the apples into a pre-made pie crust in a 9" pie plate.. pile it high! (don't worry they cook down).. use them ALL ! and don't worry if you have to sort of smash them down a bit.. they'll forgive you.
now.. light some candles.. turn on some Barry White.. slip into something sexy and grab that pan of caramel sauce and drizzle it aaaaalllll over those apples.. yeahhh.. that's right.. keep it comin.. just like that.. yum! while you're drizzling, keep murmuring to yourself.. "that's right, baby.. I made it with Splenda...."
If you need to take a break to cool off, it's okay.. no one has to know.. when you come back, put the second pre-made pie crust over the top of the apples, seal and flute the ends, cut vents in and pop that baby in the oven on 425 for 40 to 45 minutes.
What comes out the other side should be a golden brown, deliciously decadent but not too sweet Thanksgiving delight that won't break your heart OR your waistline.. just be sensible with portions! (pictures will be added at my next break)
Enjoy!
