Well here we are again, stuck at home for at least another week. You would think we have a lot of time on our hands but nooo. It’s spring time here and that means working outdoors getting things ready for the summer and most importantly you! We have already started on our farmer’s tans (got to start working outside with a tank or bikini top to even things out a bit). Just the short list of what we are doing: Built a new wood fire pit, trimmed all the fruit trees regular trees and rose bushes, burned our ditches, filled the pool up, raked up the dead and burned that too, fertilized and laid down grass seed. Now I’m irrigating the hay field out front. And this was all after we disinfected our house. We have taken the COVID-19 virus very seriously and spent a lot of time disinfecting the wood floors, carpet, furniture, bathrooms, common rooms and all the linens. You won’t find that dare bug here! Yes, we are open (deemed essential), yes we are sanitized and just waiting on our state to open up again. Until then, stay safe!
In the meantime, please enjoy our Deconstructed Apple Pie recipe that we serve for breakfast here. National Apple Pie day is May 13th!
Dancing Moon’s Deconstructed Apple Pie
½ cup Graham Cracker Crumbs
3 tbsp Melted Butter
1/8 cup Powdered Sugar
2 Apples, peeled and diced
2 tbsp Sugar
2 tbsp Packed Brown Sugar
½ tsp Cinnamon
¼ tsp Nutmeg or Allspice
Optional Carmel Sauce or Whip Cream
Preheat oven to 350 degrees
In a small bowl mix graham cracker crumbs, powdered sugar and melted butter. Spread mixture on a parchment covered cookie sheet and bake for 5 minutes. Let cool completely.
In a medium bowl mix the peeled/diced apples, sugar, brown sugar, cinnamon and nutmeg. Transfer mixture to baking dish and bake for 15 minutes at 375 degrees or until apples are softened.
Scoop half of apples into desired serving dish. Let stand a few minutes to cool slightly before sprinkling graham crackers on top. (You can use a bit of cornstarch to thicken if you have too much apple juice in the bottom of your baking dish)
Drizzle with caramel sauce or a dollop of whip cream or both. Serve warm.