Arts & Culture

From the Kitchen: Apple Pie Sandwich

Sure To Warm You Up On Chilly Days

Fall is here, which means that there are hundreds of great autumn dessert to try. When you’re a university student, it’s hard to get all the ingredients to make a lot of things, so here is a simple recipe that don’t require too many ingredients or spices.

A tasty apple pie sandwich

With the rich flavours of cinnamon and apples, this recipe is great for cold autumn mornings when the air is crisp and damp. It would also be great as a late-night treat, served with a scoop of ice cream and a splash of bourbon.

What you’ll need:

      • 1 small apple (I used a macintosh)
      • water
      • 3 tablespoons brown sugar
      • 1 teaspoon cinnamon
      • 1 teaspoon flour (optional)
      • 2 slices of bread
      • 2 eggs
      • milk

How to do it:

Step 1:    Peel and core the apple, slicing into small cubes and placing immediately into a bowl of water as you go. Once finished, pour out some of the water so that the apples are just half-covered.

Step 2:    Place the apples and water into a small saucepan and cook on medium heat until boiling. While this is going, mix the brown sugar, cinnamon and flour in a small bowl. (If you do not have flour you will simply have to simmer the mixture for longer at a slightly lower temperature.)

Step Three:    Once the water is bubbling, add the brown sugar mixture. Stir on medium until the apples are soft and the mixture has thickened, (around five minutes). You will be placing this in a sandwich so it shouldn’t be too runny. Ideally, you’re looking for something like a loose jam.

Step Four:    Transfer the apple mixture onto a slice of bread and place another slice on top. In a separate bowl mix two eggs together with a splash of milk (optionally add in a shake of cinnamon here, even a drop of vanilla if you wanted to).

Step Five:    Dip the sandwich into the eggs and place the sandwich onto a greased pan.

Step Six:    Cook on medium until both sides are browned. Serve immediately.


Photo by The Ontarion

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