Prep 20 mins
Cook 25 mins
I found this recipe on a website called gmtoday- greater Milwaukee.com posted by Scott and Beth Shully who own Shully's catering in Thiensville. It was a huge hit for my boyfiend and his kids Christmas morning! And as Beth Scully stated on the website - it makes the whole house smell wonderful while it is baking. Most of the work is done the night before - so it is so easy the next morning just to put it together and bake.
- 4 apples (cored and sliced in 1/2 inch slices.)
- 4 large eggs
- 1 teaspoon vanilla
- 1 tablespoon sugar (for apples)
- 1⁄4 cup sugar (for batter)
- 1⁄2 teaspoon cinnamon (for apples)
- 1⁄2 teaspoon cinnamon (for batter)
- 1⁄2 cup milk
- 1 1⁄4 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 4 tablespoons powdered sugar
- maple syrup or currant jelly, if desired
- The NIGHT BEFORE: Saute apples in 2 TBS of butter, 2 TBS of sugar, and cinnamon.
- Cook until lightly browned and apples are soft.
- Cool. Once cooled, transfer to covered container to refrigerate overnight.
- In separate bowl, whisk eggs, vanilla and milk together.
- Sprinkle in flour, baking powder, cinnamon, and salt. Whisk until smooth.
- Melt the remaining 2 TBS of butter, cool and then add to mixture. Whisk all together. Cover bowl and refrigerate overnight.
- The NEXT MORNING: Preheat oven to 400 degrees. Butter a deep dish pie plate or pan.
- Pour egg mixture (batter) into pan.
- Place apple wedges on top in pinwheel design.
- Place in oven and bake for 25 minutes. Top should be browned and puffed. Dust with sugar and serve with maple syrup or jelly on side.