Apple Polishing

Every year as fall approaches my husband gets excited about two things - football and apple pie. This year being no exception he started with the subtle hints ("Ooh, apples are in season!"), moved up to not-so-subtle hints ("You know, I really, really like apple pie."), and when no signs of apple pie making appeared in the kitchen, he went for the throat ("If you love me, you'll make me an apple pie," said with enormous Bambi eyes and the trembling lower lip).

Well, for crying out loud, I'll make the pie!

And not just any pie. I had plans for making the ultimate apple pie. The deepest of deep dish apple pies. The apple pie that would force all others to admit inadequacy. The recipe I chose used a springform pan. That's how seriously deep dish it is. And it took 5-6 pounds of apples. Oh, yeah, and it had a streusel topping, too. This big bad boy was going to be awesome!

But the transition from awesome sounding recipe to pie cooling on counter had a few problems. Because it took so long to bake, the crust got tough as dog biscuits. And the apples slices, which had been mounded over the rim when I put the pie in the oven, after cooling sunk down in the middle like a tire with a blowout. And the yummy streusel topping? The butter melted and left pools of grease over the top. Tasty grease, yes, but still not attractive.

I was so disappointed I took no pictures. Instead I'm going to share with you what I did with the leftovers.

When I peeled and cored the apples, I saved those bits in a saucepan, covered them with water, tossed in a cinnamon stick, and let it simmer for an hour or so.

When the water cooled, I strained out the bits and poured the apple water in a jar and stored it in the refrigerator. Why? Because it makes fabulous oatmeal. Replace regular water with the apple water, add chunks of apples to the cooking oatmeal, top with a bit of brown sugar and some cream if you're feeling decadent. You won't believe how wonderful it smells and tastes - full of apples and heady with cinnamon. I promise you you'll never go back to store-bought flavored oatmeals!



Apple Cinnamon Oatmeal

- makes 2 servings

2/3 cup apple water made from organic apple peels and cores*
1/3 cup rolled oats
handful of chopped apple (peel on is fine)

1- In a small saucepan, bring the apple water to a boil. Add the oats and stir to mix. Add the apple chunks.

2- Cook over medium heat, stirring occasionally, until the oatmeal is the desired consistency. I like it just when it stops looking soupy.

3- Ladle into bowls and top as you like with brown sugar, milk, or cream. My parents like a blob of peanut butter on theirs, but I think that messes with the consistency.



*This is one place where I must put my dainty foot down and insist on organic. A lot of the pesticide residue on apples is found in the peels and to boil the peels concentrates the residue into the apple water. A bowl of oatmeal in the morning is a delicious, warming breakfast for your family. A bowl of pesticides is not.

Note: the portions I used are for the serving size I like. For heartier appetites, use 1/2 cup oats per person. For daintier eaters, use 1/4 cup oats. The apple water is always in a 2 to 1 ratio with the oats. Twice as much water as oats. Isn't this the easiest recipe ever?