One of our favorite parts of Fall Foliage season is all the great harvests we get to enjoy. Between apples and wine and pumpkins, each crisp, cool day is a day to feast. Fresh local apples are the central ingredient in one of the most popular breakfasts at the Inn at Silver Maple Farm, the Apple Pie Pancake. As many of our guests have learned, it is not a pancake in the traditional sense, but rather a light pastry crust baked over simmering apples and cinnamon. It is by far my most requested recipe, so now seems a great time to share it with all of our readers and guests! Fresh apples are available at Hilltop Orchards, just five miles up the road from us, and fresh eggs and local maple syrup are available at numerous farm stands in the neighborhood, including Ioka Valley Farm in Stephentown. Excellent quality vanilla extract and cinnamon can be sourced at Baldwin Extracts in nearby West Stockbridge.
Melt the butter in two small five-by-seven Pyrex baking dishes. You can usually find them in the cooking gadgets section of the supermarket. While the butter is melting, peel the apple and slice it in half – then core it and slice each half into small lengthwise slices as pictured. Each half apple will be for one serving. Once the butter has melted, arrange the apples slices in an overlapping pattern as shown. Then sprinkle with the cinnamon and brown sugar and bake at 350 degrees for about twenty minutes. This recipe can be prepared up to this point several hours in advance. If preparing the night before, after cooled, cover the dishes and refrigerate.
Next, preheat the oven to 425 degrees. Whisk the two eggs well, adding the milk and then the vanilla. Whisk in the flour until smooth and pour equal portions of the batter over each baked apple dish. Bake for 15 to 17 minutes – the pastry will rise when baking, but will then drop once removed from the heat. Transfer to dish, garnish, sprinkle confectioner’s sugar, and serve immediately with warm maple syrup. Enjoy!