Have you ever eaten a slice of Mock Apple Pie? I had only heard of it, and I vaguely remembered the pseudo-fruit pie used Ritz Crackers with their all their “buttery goodness.”
A quick jump into the internet HERE revealed some interesting facts:
The mock apple pie, made from crackers, was probably invented for use aboard ships, as it was known to the British Royal Navy as early as 1812.[24] The earliest known published recipes for mock apple pie date from the antebellum period of the 1850s.[25][26] In the 1930s, and for many years afterwards, Ritz Crackers promoted a recipe for mock apple pie using its product, along with sugar and various spices.[27]
Apparently, the Limeys lacked all forms of fresh or dried fruit, not just citrus. Bravo to their creative cooks who cobbled together a pie crust filled with saltines and flavored with sugar and spices.
With fresh fruit at my fingertips, no desire to add sugar, saturated fats or white flour, and a desire for a bit of “healthy dessert” – I set out on my quest.
But first, the back story …
As much as I adore my Grits ‘n Eggs ‘n Okra breakfasts, it’s nice to vary the diet, so I occasionally stir up some oatmeal combo to which I add what I call “sweet spices.”
Check out page 161 of Toolkit for Wellness to see how using cinnamon, nutmeg, vanilla, and other spices/flavorings can decrease or eliminate the need for sugar.
One day, I got the idea to stir a half can of pumpkin puree into my cooking cereal. After adding vanilla and a teaspoon of pumpkin pie spice, I was enjoying all the pie satisfaction without tons of sugar or milk – or fattening crust.
I will fess up that my oatmeal is cooked with just a bit of brown sugar – recipe to follow – but the need for more is simply not there. Since there are always leftovers, I soon discovered that a small serving of my Mock Pumpkin Pie was a satisfying, HEALTHY dessert, filled with an orange veggie and fiber.
After putting a small shot of whipped cream on top, I was feeling quite special.
A Mock Apple Pie was soon to follow. Check out these satisfying ingredients and the recipe.
NOTE: Photoshoot day featured fresh apples and strawberries. In hindsight, I’d save the strawberries for the garnish alone – unless you were not planning on having leftovers. Strawberries lose their intense color after cooking. If using immediately, you could stir in the diced strawberries last minute, just prior to serving.
MOCK APPLE PIE a la FOODTALK4YOU
Ingredients
1 cup/250 ml old fashioned rolled oats – I use gluten-free
½ cup/250 ml steel cut oats – I use gluten-free
3 cups/750 ml water
2 tablespoons/30 ml brown sugar
1 cup/250 ml unsweetened applesauce
½ fresh apple, diced – I use Ambrosia apples
1 tsp/5 ml apple pie spice
Splash of vanilla extract – optional
Dash of salt – optional
Method
Add all oats, brown sugar, salt, and water into a saucepan on medium heat, stirring to combine.
Continue stirring occasionally to prevent sticking to the pan. When the spoon begins to leave a “track” at the bottom of the pan, add the applesauce and diced apples. Continue to cook, stirring every so often.
When apples are heated and cooked to your desired doneness, remove from heat, add vanilla – if using – and serve. I prefer to leave some fibrous crunch to my apples to preserve their fresh fruit quality.
A cup and a half/375 ml serving makes a hearty breakfast.
A ¾ cup/187 ml serving is exactly right for dessert or an evening snack.
Certainly, this recipe easily adapts to canned pumpkin, or an array of fresh fruit. I hope you enjoy this hybrid Mock Apple Pie.
In health – even at dessert
Deidre
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