Lunch on saturday is usually something light and simple. The day does start off with a croissant, butter (yes, more butter), and jam. At the Inwood farmer’s market there were few options for produce and fruit – it is March after all! But there are always plenty of apples. So, I made some apple pie “filling”. I used Macoun apples (a cross between McIntosh and Jersey Black variety); sweet, crisp, and a little tart.
Two apples, a touch of cinnamon, a spritz of lemon juice & lemon zest, and a little sweetener (I used stevia) et voila – raw apple pie! Why not?