As American as Apple Pie

I am not the wordiest or most eloquent blogger by any means. This is my first year attempting VeganMoFo, and I am hoping to gain a lot of from it. Aside from discovering all sorts of new blogs and great foods, I am hoping that this will teach me to blog smarter. That I don’t need to take thirty pictures of the same thing to find one I like. That I don’t have to write a soliloquy for every post. That sometimes simple is better.



The first time that I made the french vanilla ice cream recipe from Vegan a la Mode, I used Earth Balance rather than coconut oil or some other fat. The ice cream batter tasted so warm and buttery, that I knew even before churning it that I had big plans. I have had a huge amount of apples on hand the last few months, and they were just waiting to be roasted with spices. So after making a tiny portion of apple pie filling, I swirled it into the ice cream. I topped all of that with a creamy caramel sauce and a handful of crumbled graham crackers. It was a frozen apple pie a la mode. I couldn't have been more content with how it turned out.



Apple Pie Filling
3 small apples of your choice, I used Granny Smith
2 tbl brown sugar
2 tbl flour
1/2 tsp cinnamon

Peel and chop your apples into third inch chunks. In a large bowl mix the sugar, flour, and cinnamon. Toss the apples in the mixture, throw in a glass pan, and bake at 350 for 30 minutes.

Apple Pie Ice Cream
makes one quart

1 batch french vanilla ice cream. Churned, but not frozen solid
1 batch apple pie filling
a few tablespoons caramel
a few crumbled graham crackers

After ice cream is churned, pour 1/3 into a plastic container with a lid. Spoon in several dollops of completely cooled pie filling, then repeat twice more. Allow this to freeze for 3 hours before scooping. Top with caramel and graham cracker crumbs.