Apple Pie Sandwiches
I created this recipe one autumn when we had an abundant apple crop. We enjoy these sandwiches for breakfast and dessert all year long.
I created this recipe one autumn when we had an abundant apple crop. We enjoy these sandwiches for breakfast and dessert all year long.
- Carbohydrate 36.6112827665489 g
- Cholesterol 95.7266666689209 mg
- Fat 5.12038622936423 g
- Fiber 2.6587722844553 g
- Protein 8.6833407699546 g
- Saturated Fat 1.69343128247154 g
- Serving Size 1 1 Serving (201g)
- Sodium 5021.73358816428 mg
- Sugar 33.9525104820936 g
- Trans Fat 0.758376423162135 g
- Calories 230 calories
Step-by-step
- In a large saucepan, cook apples and water over medium heat for 10 minutes or until apples are tender.
- Combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg; stir into apple mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in lemon juice.
- Spread six slices of bread with 1/3 cup filling; top with remaining bread.
- In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar.
- Dip sandwiches in egg mixture.
- Cook on a lightly greased hot griddle until golden brown on both sides.
- Sprinkle with confectioners' sugar if desired.
Cooks frequently fail to cook the starch-thickened apple filling long enough, which leaves a raw, chalky mouthfeel behind the fruit. Understanding the chemical reactions inside this pan-fried apple dish ensures proper texture and flavor distribution. Starch molecules require heat and moisture to gelatinize fully, while egg proteins coagulate to form a stable outer crust.
- Dice peeled tart apples uniformly to half-inch cubes so they soften within the ten-minute water simmer without dissolving completely.
- Whisk cornstarch directly into the dry sugar before adding it to the hot liquid to prevent lumps from forming during gelatinization.
- Boil the thickened apple mixture for a full two minutes to eliminate the raw starch flavor entirely.
- Use day-old sliced bread because lower internal moisture allows the slices to absorb the egg-milk liquid without turning structurally limp.
- Maintain a medium heat on the griddle to allow heat transfer through the thick sandwich before the exterior milk solids burn.
Proper starch hydration and controlled heat application transform basic breakfast ingredients into a cohesive handheld dessert. Precise timing guarantees crisp bread exteriors surrounding thick, glossy spiced fruit fillings.
