Site Player

Saturday, December 1, 2012

Photos from my phone, Pt. Deux

Remember the 80s? Everything had a Part 2. Since I'm an 80s baby, I thought I'd carry on the tradition by having a sequel to my "Happy December" post.

If you've ever worked with a mandolin, you know that it is super sharp. So sharp that it is almost impossible to actually cut something to its completion without cutting yourself; you should always leave a "nubbin" or fruit or vegetable. Now you have to ask, "what do you do with this nubbin?"

I suggest you use the nubbin, and slices that are either too thin to eat as an apple chip, to make a pie.

Please note: You may also find "mush" from the apple left on the back of the blade. Yes, you can eat it. You could also toss it in the bin (not recommended, but an option nonetheless).

I came up with this recipe because I had scraps of pie dough, the mush, nubbin, and slices of the apple. When I looked around, I found a packet of cinnamon sugar from oatmeal from Chick-fil-a; You could also use packets of honey! Either way, look around your house and find ways to use your scraps. The upside? Having a sweet bite that doesn't ruin your figure!


  Scrap Apple Pie

Equipment Needed:

Mini muffin tin


Mix of Apple mush, nubbin of your apple, and left over apple slices
Scraps of pie dough, graham cracker crumbs or cookie crumbs
Packet of brown sugar seasoning from Chick-fil-A
Lemon juice, apple juice or water (liquid)


Make a crust with the crumbs of cookies or graham crackers by moistening them with butter and then pressing them in the bottom of the mini muffin tin. Alternately, you may use scraps of pie dough, if you have them.

In a bowl, combine all of your apple scraps with a little liquid and sprinkle with the brown sugar packet.

Spoon mixture into the prepared crusts and dot with butter. Bake at 350 for 10 minutes or until bubbly and fully baked.

Cool and serve!

No comments:

Post a Comment