A perfectly spiced apple pie with a tangy bite that entirely complements the apples. And the surprise? I added some summer squash. … and you, nor anyone else, will ever know the difference. A great way to get those vegetables into your child’s system without any knowledge. Notice the minimal amount of sugar in the filling, and this pie is as sweet as if you had added the half cup sugar most apple pies call for. Try peeled, diced zucchini for the same effect.

APPLE SURPRISE PIE
3/4 cup cran-apple juice
1/4 cup dried cranberries
1 recipe pie crust,
unbaked
2 cups peeled, diced,
sweet apple, such as
McIntosh
2 cups diced summer
squash (seeds included)*
3 tablespoons cornstarch
1 tablespoon sugar
2 teaspoons cinnamon,
divided
1/2 teaspoon nutmeg and
ginger

Streusel Topping:
1 cup rolled oats
1/4 cup flour
1/4 cup honey

In a small saucepan, bring juice and cranberries to a boil over medium heat. Continue boiling for 3 minutes. Remove pan from heat and set aside.

Preheat oven to 350 degrees F. Place the pie crust in a 9-inch pie pan; set aside. In a large bowl, add the apples, summer squash, cornstarch, sugar, 1 teaspoon cinnamon, nutmeg and ginger. Toss so both apples and squash is evenly coated. Pour into prepared pie shell. Evenly pour the cranberry mixture over the apple mixture; set aside.

For the Streusel Topping, stir the oats, flour, honey and remainder of cinnamon so all dry ingredients is moistened in a small bowl. Evenly sprinkle over the top of the apple mixture and bake 40- 45 minutes, or until the topping is browned.

Remove to cool slightly before serving hot or cool completely before offering it up.

*I left them unpeeled but if you are going to try and “slip one by” your children, peel them first. They will never know the difference.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to [email protected] and visit theyankeechef. blogspot.com.