Apple Clafouti "Pie"
Traditionally, this rustic French dessert is all about cherries, but switch things up and make apples the star, with a few dried cherries as a nod to the classic.
FOR THE FILLING, COMBINE:
FOR THE BATTER, BLEND:
Serve clafouti at room temperature drizzled with the warm reserved juices.
Preheat oven to 400°.
For the filling, combine cherries and liqueur in a bowl; set aside to plump, 15–30 minutes. Strain cherries, reserving liquid.
Cook apples, brown sugar, 3 Tbsp. butter, lemon juice, vanilla seeds, and reserved liqueur in a skillet over medium heat, until apples soften, 7–10 minutes.
Brush pie plate, with 1 Tbsp. melted butter; heat in oven while blending batter.
For the batter, blend remaining 4 Tbsp. butter, eggs, half-and-half, flour, sugar, vanilla, and salt until smooth and frothy.
Pour half the batter into heated pie plate. Layer half the apples (reserving apple juices) on top of batter followed by half the cherries. Repeat layering with remaining apples and cherries. Top with remaining batter and sprinkle with cinnamon and sugar; bake until golden and set in the center, 25–30 minutes.
Simmer reserved juices in a skillet until reduced by a third. Serve clafouti drizzled with warm juices.
% Daily Value*
Total Fat 11g 16%
Saturated Fat 7g 35%
Cholesterol 81mg 27%
Sodium 123mg 5%
Carbs 30g 10%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.