Have I ever mentioned that I love Mexican food? Well, I do. So much so, that I even allow tortillas to infiltrate my apple pies. But don’t worry, it’s a good infiltration.
The result is this delicious layered apple pie that’s simple and not too sweet. I like throwing it together, whenever I have leftover whole wheat tortillas on hand, and serving it warm. I’ve yet to have a scoop of vanilla ice cream to accompany it–it’s tough living in an ice cream free home!–but it’s still good without it. I can’t complain.
- 4 Tbs butter
- 1 cup applesauce
- ½ cup sucanat (or brown sugar)
- ¼ cup honey
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- pinch of salt
- 4 cups peeled and chopped apples
- 3 whole wheat flour tortillas (I use this recipe)
- In a saucepan, melt the butter over medium heat. Add the remaining ingredients (except apples and tortillas) and stir until combined.
- Reserve a few tablespoons of the sauce for later. Stir in the chopped apples.
- Grease a 9" pie pan. Place a tortilla in the base of the pan. Layer on ½ of the apple filling. Place the second tortilla on top. Layer on the remaining apple filling and top with the third tortilla. Spread the reserved sauce on top of the tortilla.
- Bake at 350 degrees for 25 minutes or until bubbly and the apples are tender.
- Serve warm or cooled.