This apple pie granita tastes exactly like frozen apple pie, and it’s absolutely delicious. I served it as a palate cleanser for my 2020 Christmas Eve dinner, though it’s probably too sweet for that. It would work just as well as dessert. Everyone enjoyed it nonetheless.
I made it using Martinelli’s apple juice rather than “natural-style apple juice” like the original recipe called for, because that’s what I had at home. If I made it again using regular apple juice, as I did, I’d probably reduce the sugar to 1/4 cup or leave it off altogether.
3 cups apple juice
1/4 to 1/2 cup sugar
1 1/2 Tbsp fresh lemon juice
1/2 tsp ground cinnamon
a dash of nutmeg
a dash of allspice
Place all ingredients in a medium saucepan and heat over medium heat until sugar dissolves, about 3 minutes. Transfer it to an 8″x8″ glass baking dish. Place in the freezer until the sides start to freeze, about 1 to 2 hours. Using a fork, break and mix and put back in the freezer for another 2 hours. Break again with a fork and transfer to small serving glasses. Keep in the freezer until ready to serve.
I have to bring an appetizer to a Holiday Party for an organization I belong to, and for some reason I decided that I wanted a fruit-based savory pie. After some online research I ended up with this flavor combination, and then I found a recipe for a galette with these ingredients which I easily adapted to make a pie.
It was great! Easy and delicious. Actually, more like satisfying and addictive. It tastes good warm and cold, so it’s perfect for a holiday buffet.
Apple, Onion and Bacon Pie
8 oz bacon, coarsely chopped
1 large sweet onion, thinly sliced
2 or 3 apples, thinly sliced
salt & sugar to taste
2 9″ pie shells
Cook bacon over medium heat in a deep frying pan until crispy. Using a slotted spoon, remove bacon bits and set aside. Pour out all but 1 Tbsp. grease from the pan and reserve. Add the onion slices and cook until soft, stirring occasionally. Add the apple slices and cook until soft. Return the bacon to the pan and mix. Taste and add salt and sugar as needed. Set aside to cool.
Preheat oven to 400F (or the temperature indicated by your pie shell recipe).
Put the pie shell into your pie pan and press tightly. Add the cooled filling. Top with the other pie shell, sealing the borders with the bottom shell. Make several cuts on the top shell and bake until golden, about 30 minutes.