Recipe by Charlotte J
I've not made this but it sounds to good not to post.
Top Review by Dawn L.
As a child my dear belated father would take me to breakfast after church...he would order the big apple and I the baby apple......making this recipe reminded me of a wonderful moment in time...I did alter the recipe a tad by using baking soda to help hold the rise. I do suggest using a glass pie plate to create a beautiful look I remember seeing at the restaurant.
- 1⁄4 cup unsalted butter
- 1 large granny smith apple, peeled, seeded, thinly sliced
- 1⁄2 cup walnuts, coarsely chopped
- 4 large eggs
- 1 cup whole milk
- 2⁄3 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon salt
- 1⁄2 cup dried cranberries
- 3 tablespoons packed brown sugar
Directions See How It's Made
- Preheat oven to 425 degrees.
- Melt butter in a 9 inch glass pie pan in oven.
- Arrange apple slices, then walnuts over butter.
- Bake until apples begin to soften and walnuts are lightly toasted, about 5 minutes.
- While the apple mixture is in the oven, using an electric mixer, beat eggs, milk, flour, sugar, vanilla, cinnamon and salt in a large bowl to blend.
- Stir in cranberries.
- Remove pie pan from oven.
- Lightly spray inside edges of dish with nonstick spray.
- Pour batter into dish.
- Sprinkle brown sugar over batter.
- Bake until center is set and edges are puffed and slightly browned, about 25 minutes.
- Serve with warm maple syrup.