When I read over this week’s assignment, I couldn’t wrap my head around how this dish was supposed to look. Was it a bunch of sliced yet intact apples being baked together in mounds or was it more like a brown betty sans bread? I was also concerned that my finished dish wouldn’t look appetizing, mainly because I do not own a mandoline to make the pretty, fanned slices. And, forget about my hand-slicing skills.
Then I thought, “Who cares how it looks as long as it’s tasty, right?” At least, that’s what I’ve commented on several blog posts where the author has indicated that the dish wasn’t the prettiest to photograph. So, I forged ahead and just layered my misshapen apple slices as tightly as I could in my mini yellow Le Creuset dish. I chose to follow and halve Dorie’s 20-Hour Apples recipe as opposed to the original assignment of long and slow apples mainly because I wasn’t expecting any company, and I can usually finish a nice dish of apples on my own. I was amused by the 10 hour bake time at 175 degrees and even more surprised by how much the apples’ juices and butter overflowed during the process. Good thing I had that can of kidney beans somewhat smooshing everything down.
After an additional 10 hour chill in the refrigerator, I tasted a bite of the apples and determined that it tasted very much like a crustless apple pie, which pleased me. A very comforting dish if you don’t mind the wait time! These 20-hour apples were made as a part of French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.