5 TB butter........................................................................2 tsp. cinnamon
2 small-medium Granny Smith apples ( peeled, cored, and sliced thin ~ I cut them in quarters, then sliced. if a little peel is still on there, that's ok ~ added flavor and texture)
1 cup flour .........................................................................1/2 tsp. vanilla extract
1 cup milk (I like unsweetened vanilla almond or cashew milk)
4 eggs...................................................................................1/2 tsp. Kosher salt
1/2 cup dark brown sugar ~or~ 1/4 cup brown Splenda blend
1/2 cup granulated sugar ~or~ 1/2 cup regular white Splenda
***
Add butter to 10” Pyrex deep-dish pie pan (or deep sided-10" square pan) and put in a 400 oven. When the butter is completely melted, remove from oven.
In a mixing bowl, add flour, milk, salt, vanilla and eggs. Whisk well. Pour batter into Pyrex dish and put back in oven for 20-25 minutes (pyrex) or 17-20 minutes (metal). (The edges will begin to puff).
Meanwhile, in another bowl, mix brown sugar, granulated sugar, and cinnamon. Remove the half-way cooked batter from the oven and place the apples all over the top of the batter. Cover the apples with the brown sugar/sugar/cinnamon blend and put it back in the oven for another 20-25 minutes (pyrex) or 17-20 minutes (metal). Serves 4