Cinnamon Brandy Apples with Flax Meal Pie Crust
14 October 2007 by Jean Johnson
Cinnamon Brandy Apples
Hippie Kitchen, p. 120
Recipe Note
Dissolve a spoon of arrowroot powder or cornstarch in a little cold water before adding to grated apple laced with lemon juice for a simmer.
Cinnamon, nutmeg, pure vanilla extract, and little brandy turns these apples goopy and homey and good.
Spoon Cinnamon Brandy Apples over most anything: oatmeal with raisins, steamed amaranth, nutty quinoa, cottage cream, plain yogurt. Or skip the stovetop scene and bake your apples under a lattice of Flax Meal Pie Crust.
Flax Meal Pie Crust
Hippie Kitchen, p. 124
Recipe Note
Work bits of room temperature caramelized goat cheese into flax meal, oat bran, and salt. Add a little balsamic vinegar and enough water to bring the dough together.
Roll out and cut into strips for a lattice. Weave over the top of Cinnamon Brandy Apples or Roasted Plums and bake this rustic top crust until it’s nut brown.
If you want shine—something I didn’t bother with in the one pictured here—brush the crust with milk or an egg white plus a little water beaten with a fork.
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