The first I ever heard of this recipe was reading a piece in the LA Times. Pictured was a paper thin pile of baked apples accompanies by a a dollop of fresh whipped cream. It provoked a mouth watering reaction. Seemingly and apple pie without the crust.
I never got around to trying this inspiring dish until it came on the French Friday Calendar. A trip to Nestrovich and I was all set to make it my own. The end result melts in your mouth. This is how I adapted this simple yet elegant fare;
- 1/4 cup brown sugar
- 1 tsp Russian Mulling Spice
- 8 Northern Spy apples, peeled
- 3 tbsp Earth Balance or butter
Center a rack in the oven and heat to 200 f degrees.
Slice the apples as thin as possible. Lyine a pie plate with parchment. Line a thin layer of apple slicesto cover the bottom of the plate, brush with a little melted butter, sprinkle with a little Russian Mulling Spice. Continue to make layers of apples, butter, and spice until you've used all the apples. Top with crumbled brown sugar.
Cover the top of the apples with the over laping sides of the parchment. Fold another piece of parchment and place it on top. Cover the apples with cans or heavy plates to weigh down the apples.
Bake the apples for 4 hours, undisturbed. Transfer to a cooling rack and leave the weights in place until they cool down a little, or until they reach room temperature.
Remove the weights and the wrapping. If the juices have run over the sides of the ramekins, wipe them clean.
Serve warm, at room temperature, or chilled. If you want to serve the apples chilled, cover each one with plastic wrap and refrigerate at least 4 hours, or better yet, overnight.
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Photo Credit: Julie T Cecchini