Norwegian Apple Pan Pie
#153232 - 02/23/05 11:33 AM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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I got this recipe from my mother's best friend, Ruth, who got it from June, an old friend of both families. June, Ruth, and I are all at least half Norwegian, so I think that makes it authentic.
I don't know why this recipe works - it doesn't seem like there's enough stuff in it - but it does and it's delicious. I found it a little too sweet and a little too vanilla-y as given, so I reduced the sugar and the vanilla a little. As for the nuts, I made it with them and had no trouble, but if they bother you, you can grind them up, use less, or leave them out. I also tried substituting 1/2 cup raisins for the nuts and it was good, but a little sweet.
I haven't tried it yet, but I don't see why I couldn't put a little cinnamon in here, too, and maybe make it more like Mom's Apple Pie (or Mrs. Smith's).
Norwegian Apple Pan Pie
Makes 1 shallow pie
Pam or other cooking spray
1 egg (I substitute 1/4 cup Egg Beaters, 1/4 cup All-Whites, or whites from 2 eggs)
3/4 cup granulated sugar (I prefer 5/8 cup)
1 teaspoon vanilla extract (I prefer 1/2 teaspoon)
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup flour
1/2 cup chopped nuts (I use pecans)
1 cup peeled, diced apples (about 1 medium apple) OR 1 cup peeled, diced pears (I haven't tried this with pears yet)
Pre-heat over to 350 degrees.
Spray 8 or 9 inch pie pan with Pam and set aside.
Beat egg, sugar, vanilla, salt, and baking powder until smooth and fluffy. (I've used an electric mixer and a wire whisk and both methods work equally well.)
Beat in flour until smooth and well blended.
Stir in nuts and apples.
Turn into pie plate. (At this point it looks nothing like a pie, but just wait till it cooks.)
Bake at 350 degrees for about 30 minutes
The original recipe says to serve warm with ice cream or whipped cream, but this is great warm, room temperature, or cold, and unadorned is just yummy.
I'd refrigerate it after a day.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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If I remember (!), I'm going to try this sometime this weekend. I may try the pear variation - I'll let you know how it comes out!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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I finally got a chance to make this tonight. I think I used a little more apple than called for, and I cut the sugar down to 1/2 cup (it was still very sweet)... oh, and I added a smidge of cinnamon... it is DELICIOUS. This recipe is totally a keeper - thank you, Sand!
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I'm so glad you liked it, Rose. I just got an Easter card from Ruthie, the woman who gave me the recipe, so now I can write back and tell her her recipe is a hit on the Internet. I suspect she's never even seen a personal computer, so she'll be tickled pink! 
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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casey
#164099 - 03/25/05 03:21 PM
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cailin
Reged: 08/12/04
Posts: 3563
Loc: Dublin, Ireland
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have you figured out the calories for this (i am lazy and thinking of making it)
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S.
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It was, I believe, 156 calories per slice with 1/4 cup (decreased from the original) of walnuts... 125 per slice with no nuts at all. Keep in mind that I also decreased the sugar to 1/2 cup. 
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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OMG does this sound good...Thanks for posting....it's a keeper!!!
I was thinking the other day about those "Impossible Pie" dishes that Bisquick used to have, and how I'd try one to be GF...
This is similar in that it makes it's own crust and because it uses so little flour it can be adapted to be GF easy enuf with an alt. flour blend.
Thanks, Kandee
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I'm glad it's workable for GF people, too, and I hope you enjoy it as much as we do.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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S.
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Just wanted to share that the pear version is just as tasty. I actually decreased the sugar even more, down to 3/8 cup, and it's still plenty sweet for me. Good stuff - thanks again for sharing this, Sand!
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Oh, good! I've looked at the pears in the store off and on, but felt reluctant to risk them - they seem fiberously dangerous raw and I've never been a fan of poached pears. And I have to admit that I just threw the "and pears" into the recipe because it was on the original recipe card - I never thought about actually using them - habit I suppose. So thanks for being a test kitchen on this.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I actually hate baked fruit (slimy and vaguely crunchy, ugh), but this is my new favorite dessert as long as we still have pears from our trees to use up. I do cut the pears into tiny tiny pieces (smaller than peas), which eliminates the crunchy slime factor.
I leave out the nuts and increase the pears a little (by 1/4 C or so). I would be careful with fiddling with the amount of sugar. It did seem a little sweet to me the first time, but when I cut it back to 1/2 C, it was a bit tart and the texture of the crust was more spongy than delicate sugar-crisp. So I now use the original full amount of sugar.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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I made this last weekend with walnuts. Truly, I have no idea what it tastes like, but it was gone overnight and I have MORE REQUESTS for it. I strongly suspect that it's probably really good!
No, I'm not a sleep-eater : My mother, border and 2 guests ate it.
Kate, IBS-D.
Edited by Wind (10/22/05 08:29 PM)
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I've got SPECIAL REQUESTS for a repeat performance--except, Dad asked for PEAR! (When I say people in my family have been known to polish off (lol! POLISH-off?) a whole pie or cake, virtually individually overnight, that's no understatement.
He simply couldn't believe how GOOD it was and HOW LOWFAT, healthy as well. He thought I was joking when I told him what was in it.
Thanks, Sandy. This baking thing is sort of fun. 'Tis the season!
Kate, IBS-D.
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"POLISH-off" - good one, Kate. It is an amazing little recipe - I still can't believe it actually turns into a pie.
As for my Board name, it's just "Sand" - like the stuff made of silica.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
Edited by Sand (10/24/05 09:44 AM)
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My appologies, SAND. Actually, it was a typo.
Silica, indeed. I think I'm turning into a silicon woman.
Kate, IBS-D.
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Nope...
#221169 - 10/25/05 11:32 AM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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I can't imagine that you'd be able to make this without flour. Sorry.
I had figured out once before that if you make this with 1/2 cup sugar (use sweet apples, not Granny Smiths) and no nuts, and cut it into 6 slices, it's about 125 calories per slice. For a dessert, that's pretty darn good already - less than any other pie or cake recipe I've ever seen, and less than most puddings.
Hope that helps!
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and it was a great success. Thank you so much Sand for this recipe.
I didn't use the nuts, because hubby's family is not a big nut fan. (It's so funny....hubby's family is so quirky when it comes to food. Everyone has their own things they will/won't eat. I think that's why I blended right in - and added other quirks! lol - with my EFI ways. ) Next time I make it for us, I'm going to try it with the nuts. I also added the cinnamon, and kept everything else the same.
My MIL actually asked for the recipe. No one from hubby's family has EVER asked me for a recipe! I did good!
Also, it seemed to me more of a cofee cake than a pie. Is that what Norwegian apple pies are like? Just curious...
BTW, as a bizarre sidenote here, I always read everyone's comments for any tips/suggestions before trying a recipe. I read in flat mode, and at the end was a post by Casey (atomic rose) with the subject Nope...I could't figure out what she was responding to, so went to threaded mode and it disappears! Isn't that weird? 
Edited by *Melissa* (12/26/06 01:14 PM)
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You're quite welcome. I'm glad this went over so well, Melissa. And your MIL asking for the recipe - wow!
I wonder if the whole food quirk thing is a question on places like eHarmony:
True or False: I have a lot of food quirks.
True of False: Other people's food quirks drive me nuts.
If not, maybe it should be.
Quote:
Also, it seemed to me more of a cofee cake than a pie.
Hmm. I never thought about it like that. It doesn't have a distinct top and bottom crust - rather sort of crust all through - so I guess I can kind of see that.
Quote:
Is that what Norwegian apple pies are like? Just curious...
I don't know. As far as I can remember my grandmother - who was actually from Norway - never made a pie - or a cake either. She made peanut butter cookies (call me crazy but I'm thinking that's not a traditional Norwegian dish); she made butterscotch pudding (I have her "from scratch" recipe although as she got older - she lived well into her 90s - she found the Jello brand package mix to be just fine); and she made the best rice pudding I have ever had in my life - that actually had what seems to be a Norwegian name (gooma - I have no idea if the spelling is right). Sadly, no recipe for her rice pudding has been passed down.
Quote:
BTW, as a bizarre sidenote here, I always read everyone's comments for any tips/suggestions before trying a recipe. I read in flat mode, and at the end was a post by Casey (atomic rose) with the subject Nope...I could't figure out what she was responding to, so went to threaded mode and it disappears! Isn't that weird?
Oh, yeah. Casey's response seems to be missing its parent post. I have this vague memory of someone posting that they wanted to leave out the flour and Casey responding, but the post about leaving out the flour is missing. I guess in flat mode it doesn't matter but in threaded mode there's no parent post for Casey's response to be attached to.
I think there are some indexing oddities on the Board anyhow. I was looking at all the posts for someone - I'm pretty sure it was ShelbyJean - and they all said "*Deleted*" but a little later I was looking at a thread and there was a post by ShelbyJean that wasn't deleted - and wasn't in her list of posts.
I know there was some big Board problem quite a while back. I wonder if there was some data damage that didn't get completely fixed.
Anyhow, I'm really glad you liked the Norwegian Apple Pan Pie. I'll be visiting the woman who gave me the recipe in January and I'll be sure to let her know it was a big hit.
Have a very happy, healthy New Year!
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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This did seem coffee-cake-ish if I reduced the sugar. If I used the full amount of sugar, I had this yummy delicate crust on the top and then the warm oozy fruit layer underneath (which sounds kind of gross, but is good). I much prefer it with the full amount of sugar, even if it's a bit on the sweet side.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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Hi Kree, I made your sweet and hearty veg. chili recipe and it was excellent! I added more chili powder (about 1 T), salt, and extra honey and it was still amazing. I am East Indian, so my taste buds are shot from Indian food and I can't taste anything non-Indian unless I increase the herbs or spices.
Anyway, just wanted to tell you that my extra picky cousin--a red meat eater--said it was great when she tried it. Great job!
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I just made this tonight and it was sooooo good. I only put 1/4 cup of walnuts.
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Jen
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I used 1 1/2 cups Grannny Smith apples, added some cinnamon and nutmeg. It disappeared in one day flat!
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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I made this again for New Year's Day dinner...my SIL asked me to bring it, so I got my first request! lol And, I managed to get a sliver for myself before it disappeared.
Thanks again Sand! And Happy New Year to you too!
Edited by *Melissa* (01/03/07 05:30 PM)
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Uh oh...Heather tried it. Could this recipe be featured in an upcoming newsletter? 
I've used Rome both times I've made it, but wanted to try the Granny Smith. That's what I normally use for apple pie. Glad it worked...I'll try that kind next time.
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Yum
#295815 - 01/09/07 04:45 PM
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Jeio
Reged: 09/28/06
Posts: 482
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Thanks Sand!
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As soon as I read this recipe, I knew I had to try it for I absolutely love apple pie and I am Norwegian too, so it seemed perfect!
I altered the recipe some for I have a wheat intolerance so I used Rice Flour, and it worked just as well. I also used 3 egg whites, 1 cup of sugar, (I like it sweet)and a teaspoon of cinnamon. I then sprinkled some cinnamon and sugar on the top of the pie before I baked it. It turned out so wonderful and was delicious with soy vanilla bean ice cream! And it was a hit with my friends as well.
Thanks for this fast, easy and delicious recipe!
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--------------------
[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Made this and served it with Vanilla Soy Dream. Yep, it's a great dessert!
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--------------------
[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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