Hopscotch

I love apple pie, especially in the autumn when the apples are fresh and crisp and wonderful. I’m always so disappointed when my apple pie comes out of the oven with a soggy bottom crust. Alton Brown has a clever way to avoid this, but Beverly Nye’s is even easier:

Beverly’s Apple Macaroon

Fill a pie pan with 4 medium or 3 large tart apples, peeled and sliced. Sprinkle with 1/2 cup sugar, 1/2 teaspoon ground cinnamon, and 1/2 cup coarsely chopped walnuts. In a medium bowl beat 2 eggs. Add another 1/2 cup sugar, 1 cup flour and 1/2 cup melted butter. Blend well and pour over apples. Bake at 300F for 60 to 75 minutes. Serve warm with whipped cream, vanilla ice cream, or a slice of sharp cheddar.