Apple Pie Soufflé

We had four apples that were looking pretty sad and needed to be used ASAP.

They look ok here, but were starting to get mushy.

I found this cool recipe in the paper a few months ago for a carrot soufflé, which turned out awesome. At the time, I thought it would pretty much work with any flavoring in place of the carrot; the recipe simply calls for pureeing cooked carrots to give it the carrot flavor. I think asparagus, cheese, roasted peppers, artichokes or corn would all be good substitutes for the carrot. So today, as I was brainstorming how to use up those sad apples, I thought of the souffle recipe. Enter: apple pie soufflé.

I started by peeling two of the apples, then chopping into pieces.

Then I pureed them in my mini food processor with a bit of milk to make them a soft puree texture.

Then I just followed the recipe, of course with my own additions here and there.

Here's the recipe (which is cut in half from the original):

1 cup cooked carrots (or whatever flavor you're going for)

1.5 tablespoons cornstarch

1/2 cup + 1/8 cup  milk

1/2 teaspoon salt

1 tablespoon honey

2 eggs, beaten

1/8 cup butter, melted

So obviously I used the pureed apples in place of the carrots here. I also added some pumpkin pie spice, molasses in place of the honey, cinnamon and cardamom.

Then I baked the whole thing at 400 in a greased casserole dish for about 45 minutes, until a knife inserted in the middle came out clean.

Et voila! Apple pie soufflé! Serve warm with vanilla ice cream.