Misson--Impossible Apple Pie

One of the things I remember, when I was first married, was the fact everyone collected coupons, boxtops and stamps to redeem for gifts.  Green stamps and Top Value stamps were given out at grocery stores, gas stations, etc. and I would lick these golden stamps, adhere them to pages of books provided by the stores, to save for items that were not in our budget!  Likewise, coupons and boxtops were just like money and they were stashed away until I had the correct amount.  Betty Crocker coupons actually provided us with our first set of stainless silverware, among other items, that i still use today--almost 43 years ago.

I bet you're wondering where I'm going with this and what it has to do with apple pie.  Bisquick, a product of Betty Crocker, which was very popular in the 70s, and was an item I used often when trying to juggle cooking, two toddlers, and a job.  I saved boxtops from Bisquick and sent away for a spiral-bound ccokbook, that I still treasure.

One of the recipes, from Bisquick, was called "Impossible Cheeseburger Pie," which my husband loved. (We ate a lot of hamburger back then!)  After browning the meat and onions, I sprinkled grated cheese, then poured a mixture of Bisquick and eggs over it.  The Bisquick batter would sink under the meat mixture and produce a faux crust, thus the name--Impossible Cheeseburger Pie.

Today, I decided to create a dessert pie in honor of my sister's birthday,  but without rolling out pie dough, and replicate this idea to make an Impossible Apple Pie.  Of course, I no longer use Bisquick, but rather made a rich batter to spread over peeled and sliced apples.  This type of apple pie has roots in Scandinavia where it is called "apple cake," and is similar to a apple pie or crisp.  Served with a scoop of ice cream and you have a very comforting dessert your family will rave about.

Misson--Impossible Apple Pie
Filling:
5 cups peeled, cored, and sliced apples (I used Gala, but you could use your favorite)

1/3 cup light brown sugar, packed
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground cardamon
2 T. Boiled Cider

Place the sliced apples and the rest of the ingredients in a large bowl, toss to coat.  

Melt 2 tablespoons of butter and brush the bottom and sides of a 9" or 10" pie plate.  

Spoon the filling into the prepared pie plate.  Set aside.

Batter:
3/4 cup (12 T) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 cup King Arthur all-purpose flour
1 Tahitian Vanilla bean, split and scraped (or 1 tsp. Vanilla extract)
2/3 cup chopped walnuts, toasted


Preheat oven to 350F-degrees.
In a stand mixer, using the paddle attachment, cream the butter and sugar completely.  Add the egg and the vanilla bean or extract and beat well, scraping down the sides of the bowl in between beating.  Add the flour and mix to combine, then, stir in the toasted walnuts.

Spoon batter over top the apple mixture and use a small off-set spatula to spread over the top.  

Place the pie plate on a parchment-lined baking sheet  (to prevent any over-flow) and bake 45-50 minutes until golden brown on top.   

Let rest 30 minutes, before serving.

An Impossible Apple Pie, as timeless as my sister--Happy Birthday dearest Sister--I love you very much and as Maddie would say..."make mine Ala mode!"  Enjoy!