The first time we had this baked apple pancake we were hanging out in the Okanogan in B.C. The people we were staying with made breakfast and this was one of the items they served. It was so good I immediately asked for the recipe, wrote it on a recipe card (over 10 years ago people, internet was still blooming) and tucked it away into my little black recipe box.
The little black recipe box made an appearance recently over the holidays, the Baked Apple Pie remade and much to my surprise absolutely adored and inhaled by my two little kids. I added a few of my own touches to the recipe and will be making it again soon using other fruits like pears, plums, summer stone fruit, even grapes.
The really cool thing about this pie is it puffs up while baking and settles back down once it comes out of the oven. Let everyone see it as it comes out of the oven for the ooohs and aaahs. Serve it with a sprinkle of icing sugar and some maple syrup.
- 1½ cup apples (approximately 4) peeled, cored, sliced
- 2 tbsp butter
- ½ cup sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 3 eggs beaten
- ¾ cup flour
- 1 cup milk
- ½ tsp salt
- ½ tsp vanilla
- icing sugar
- Preheat oven to 425F.
- Spray a 9inch vessel (baking dish, pie plate, cast iron pan) with cooking spray.
- Heat over medium heat and add butter and sugar. Once sugar has dissolved add apples, cinnamon and nutmeg. Cook for about 5 minutes.
- In a medium sized bowl lightly beat your eggs. Whisk in milk, flour, salt and vanilla. Sprinkle on a little more cinnamon and bake in the oven for 20-25 minutes until puffed and the edges are golden. Remove from heat and serve immediately with a sprinkling of icing sugar and drizzle of maple syrup.