It was bound to happen; apple pie in all forms had been manifesting everywhere. First a salted maple, apple, and pecan oatmeal was featured on The Oatmeal Artist’s blog. Then I had an amazing apple pie for dessert to end a sumptuous feast at a relative’s house last night. It was a no-holds-barred apple pie: a buttery flaky pastry base, tart cinnamony apples and a sugary crispy crust. To continue the apple pie saga, I was greeted by the cutest interpretation of apple pie oatmeal by Brittany, as I checked Instagram just before I turned it for the night (she was recently featured on The Oatmeal Artist’s blog too). You can’t fault me if I dreamt of apples, pies and apple pie. This morning that was turned that into reality.
However instead of the usual applesauce-based apple pie oatmeal, I did a twist using a zesty orange-passionfruit-banana sauce which I adapted from here. The original recipe was meant to be a sorbet, but I left it in the refrigerator instead of the freezer, and it turned out the consistency of applesauce, so I thought it would be a fun substitute.
It definitely was. The citrusy notes from the orange and passionfruit added a unique, refreshing dimension to the classic cinnamon apple pie flavour we are all so familiar with. Here’s to apple pie! Excuse my amateurish attempt at being artistic. If you can make it out, it’s actually maple almond butter drizzled in the shape of an apple and filled with baked apple pieces.
P.S. I tried a new Japanese brand of organic soy milk today called Meiraku, which I bought from Isetan supermarket. It claims to contain at least 10% soy beans (if I read the Japanese label correctly) and boasted a super beany and creamy taste! I’ve been using Silk or Pacific for years, but I may have uncovered a new gem!
P.S.S. I’ve got a job interview for Medical Technologist at a local hospital tomorrow. Super nervous and excited!