Week Pie: Popover Apple-Cranberry Pie

So trying to do metric conversions in a country that doesn't like to stock as much sugar free products as I'm used is more than a little annoying. Had some issues with the pie this week but instead of completely ruining everything I got two wonderful pies out of my six Golden Delicious apples.

I started out attempting to make a Popover Apple Pie, which is made by baking a one big popover (or Manka's Babies) in a skillet or pie pan. And making the filling in the microwave. The problem was that the apples and stuff are supposed to be mixed with sugar free cook-and-serve vanilla pudding, and they don't have sugar free pudding at my grocery store, so I got regular cook-and-serve, and then the measurements were off because of grams and ounces, ugh. So! I added 7 tablespoons of the dry pudding mix to the filling instead of a .8 oz package and used the rest to make pudding on the stove. The popover turned out to be way smaller than I expected, so I put the pudding on the base of the popover and poured a much as I could of the apple filling on top of that, and then sprinkled with toasted walnuts and powdered sugar. It was delicious! Try it. Then because the popover was so small I had so much extra filling, so I made mom's pie crust again (note 1) and put it in there.

So here's the original recipe for Popover Apple Pie:

TIME: Prep: 20 min. Bake: 30 min.
Ingredients:

* 3/4 cup all-purpose flour
* 1/2 teaspoon salt
* 2 eggs
* 2 egg whites
* 3/4 cup 1% milk
* 1 cup cold orange juice
* 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
* 3/4 teaspoon apple pie spice
* 6 large peeled tart apples, sliced
* 1/2 cup dried cranberries
* 1/4 cup chopped walnuts
* 1 teaspoon confectioners' sugar

Directions:
In a bowl, combine flour and salt. Combine the eggs, egg whites and milk; whisk into the dry ingredients just until blended. Pour into a 10-in. ovenproof skillet coated with butter-flavored cooking spray. Bake at 450° for 20 minutes. Reduce heat to 350° (do not open oven door). Bake 10-15 minutes longer or until deep golden brown (do not underbake).

In a microwave-safe bowl, whisk the orange juice, pudding mix and apple pie spice. Stir in apple and cranberries. Cover and microwave on high for 5 minutes, stirring once. Cover and cook 3-4 minutes longer or until apples are tender, stirring once. Spoon hot apple mixture into crust. Sprinkle with walnuts. Dust with confectioners' sugar and serve immediately. Yield: 8 servings.