OH MY, APPLE PIE!!!

CRUST: (adapted from Ina Garten)
12 tablespoons (1 1/2 sticks) very cold butter
3 cups flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold crisco
6 to 8 tablespoons (about 1/2 cup) ice water

Directions:
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, And sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust after filling.

Filling Recipe:
5 CUPS SLICED & PEELED APPLES (I used Honeycrisp & Gingergold)
1 C. LIGHT BROWN SUGAR
6 TABLESPOONS CORNSTARCH
1 TSP. CINNAMON
1/4 TSP. SALT
1 TABLESPOON DICED BUTTER

PRESS FIRST CRUST INTO PAN.  MIX ALL FILLING INGREDIENTS WELL AND POUR INTO CRUST.  DOT WITH BUTTER. TOP WITH SECOND CRUST.  FLUTE SIDES-CUT SOME SLITS.  BRUSH WITH 1 BEATEN EGG AND SPRINKLE WITH COARSE SUGAR.  BAKE AT 425 FOR 25 MINUTES AND THEN AT 350 FOR 40 MORE MINUTES!  SERVE WITH VANILLA or DULCE DE LECHE ICE CREAM AND WHIPPED CREAM!

GLUTEN FREE CARAMEL APPLE PIE

Thanks to Pillsbury Gluten Free Pie Crust, my hubby enjoyed this delicious apple pie!!!

Divide the dough in half. Roll each piece between 2 sheets of wax paper into 2 circles.

Filling Recipe:
5 CUPS SLICED & PEELED APPLES (I used Honeycrisp & Gingergold)
1 C. LIGHT BROWN SUGAR
6 TABLESPOONS CORNSTARCH
1 TSP. CINNAMON
1/4 TSP. SALT
1 TABLESPOON DICED BUTTER

PRESS FIRST CRUST INTO PAN.  MIX ALL FILLING INGREDIENTS WELL AND POUR INTO CRUST.  DOT WITH BUTTER. TOP WITH SECOND CRUST.  FLUTE SIDES-CUT SOME SLITS.  BRUSH WITH 1 BEATEN EGG AND SPRINKLE WITH COARSE SUGAR.  BAKE ACCORDING TO PILLSBURY PIE CRUST DIRECTIONS!  SERVE WITH VANILLA or DULCE DE LECHE ICE CREAM, CARAMEL AND WHIPPED CREAM!

Butterfinger Apple Blondies with Salted Caramel Cream Cheese Frosting

HAVE YOU BEEN APPLE PICKING? GRAB TWO APPLES AND MAKE THESE SIMPLE AND DELISH BARS!

 APPLE BLONDIES

1 stick (4 ounces) butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large apples, peeled and chopped into tiny pieces
4-5 mini butterfingers, chopped 

Preheat oven to 350º. Line 8 x 8 inch pan with nonstick foil.

Cream butter and sugar. Add egg. Add all dry ingredients.  Fold in apples and butterfingers.

Spread into pan and bake 25-27 minutes until golden. (Second time I made these mine baked 10 minutes longer for a total of 37 mins so watch the baking time)  Cool and cut into bars. CLICK HERE FOR FROSTING RECIPE.


BAR RECIPE ADAPTED FROM MY BAKING BUDDY LIZ AT THAT SKINNY CHICK CAN BAKE

Apple Pie That is....TO DIE FOR!

CRUST: (adapted from Ina Garten)
12 tablespoons (1 1/2 sticks) very cold butter
3 cups flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold crisco
6 to 8 tablespoons (about 1/2 cup) ice water

Directions:
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, And sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust after filling.

Filling Recipe:
5 CUPS SLICED & PEELED APPLES (I used Honeycrisp & Gingergold)
1 C. LIGHT BROWN SUGAR
6 TABLESPOONS CORNSTARCH
1 TSP. CINNAMON
1/4 TSP. SALT
1 TABLESPOON DICED BUTTER

PRESS FIRST CRUST INTO PAN.  MIX ALL FILLING INGREDIENTS WELL AND POUR INTO CRUST.  DOT WITH BUTTER. TOP WITH SECOND CRUST.  FLUTE SIDES-CUT SOME SLITS.  BRUSH WITH 1 BEATEN EGG AND SPRINKLE WITH COARSE SUGAR.  BAKE AT 425 FOR 25 MINUTES AND THEN AT 350 FOR 40 MORE MINUTES!  SERVE WITH VANILLA or DULCE DE LECHE ICE CREAM AND WHIPPED CREAM!

DEEP DISH CARAMEL APPLE PIE CRUMB CAKE

MAKE CARAMEL AHEAD OF TIME (CAN BE REFRIGERATED FOR DAYS!!!) CLICK HERE FOR RECIPE!

Crust & Topping:
2 cups all purpose flour (To make it Gluten Free, I used CUP 4 CUP flour)
1 cup light brown sugar
2 sticks butter, soft (16 Tablespoons)
1 tsp. cinnamon

FILLING:
5 POUNDS APPLES (I like honeycrisp & Fuji)-peeled, cored and sliced thinly
2 Tablespoons lemon juice
1 tsp. cinnamon
Toss apples, cinnamon and lemon juice in a huge bowl.

Press 2/3 crumbs into a 9" springform pan. Press along the bottom and 1 inch up the sides. Fill with apples. It will be packed high!!!  Sprinkle on rest of crumbs as a crumble.  Lay on a baking sheet lined with foil and bake at 350 for 1 hour and 15 mins.  Run a knife around the edges and keep in the pan.  Drizzle the top with salted caramel and let cool completely before removing the springform sides.  Serve with the extra caramel for drizzling and whipped cream!

CARAMEL AND CHOCOLATE DIPPED APPLES FOR VALENTINE'S DAY

Caramel, chocolate and apples!  A perfect combination for Valentine's Day!!  This apple was a special request by my son for his teacher

 First, we head into some melted caramel!

 Next, the apple takes the plunge into some melted chocolate!

 Quickly, add your sprinkles before it sets!!!!

 Add a bow & you're all set!

Melt some Kraft caramel squares or bits in a microwave safe bowl with a splash of heavy cream.  Stir smooth.  

Insert a wooden stick into your apple and dip it in the caramel.  Make it smooth and lay on wax paper or a silpat sprayed with Pam.  Set in fridge to firm up.

Now, melt some chocolate disks in the microwave.  Plunge the apple in and immediately add sprinkles.  Let set.  Add bow and package it up!

sprinkles, from ABC Cake Decorating Supplies(FACEBOOK)

(ORDER HERE ON THEIR WEBSITE) 

APPLES STUFFED WITH VANILLA ICE CREAM & HOMEMADE CARAMEL SAUCE!

AN APPLE..... CORED OUT, STUFFED WITH VANILLA ICE CREAM AND TOPPED WITH HOMEMADE CARAMEL SAUCE? UMMMM, YESSSS! BRING IT ON!


CARAMEL SAUCE:

• 1/2 cup sugar
• 3 tablespoons water
• 2 tablespoons butter
• 3/4 cup heavy cream
• Add sugar and water into a saucepan over low heat. Stir until sugar has dissolved. Once sugar has dissolved increase heat to high.  Swirl the pan to keep the mixture moving. As the mixture darkens to a medium amber color, approximately 5-7 minutes add butter and cream carefully to the pan. The mixture will bubble wildly. Set aside and let cool to room temp.

START BY CORING OUT YOUR APPLE AND STUFFING IT WITH VANILLA ICE CREAM.  POUR ON THE SAUCE WITH A HEAVY HAND!!!

caramel adapted from Bakers Royale

CHOCOLATE DIPPED APPLE MEETS CONVERSATION HEARTS!

INSERT A LOLLI STICK INTO AN APPLE AND DIP IN YOUR FAVORITE CHOCOLATE THAT YOU MELT IN THE MICROWAVE!  DIP THE APPLE AND LAY ON WAX PAPER.  WHILE THE CHOCOLATE IS WET, STICK ON THE HEARTS AND TOP WITH A WHITE CHOCOLATE DRIZZLE!

REESE'S PEANUT BUTTER CUP, CARAMEL & CHOCOLATE INSIDE OUT APPLE

MAYBE YOU DON'T FEEL LIKE EATING A WHOLE CARAMEL APPLE.  MAYBE YOU CAN'T DECIDE BETWEEN A CARAMEL OR A CHOCOLATE APPLE? THAT'S WHEN YOU EAT A FEW SLICES DRIZZLED WITH BOTH CHOCOLATE AND HOMEMADE SALTED CARAMEL, THEN TOPPED WITH CHOPPED PEANUT BUTTER CUPS!!!

1. SLICE APPLE

2. MAKE HOMEMADE SALTED CARAMEL TO DRIZZLE.  CLICK HERE FOR RECIPE.

3. MELT CHOCOLATE OF YOUR CHOICE FOR DRIZZLING.

4. CHOP SOME REESE'S PEANUT BUTTER CUPS.

ASSEMBLY.....DRIZZLE APPLE WITH CARAMEL AND CHOCOLATE AND SPRINKLE ON PEANUT BUTTER CUPS. EAT IMMEDIATELY! 

 I THINK I NEED TO BUY THIS TSHIRT! LOL

CHOCOLATE DIPPED APPLE SLICE LOLLIPOPS

SO FUN! SO SIMPLE! GO GRAB AN APPLE!!!!  MELT THE CHOCOLATE OF YOUR CHOICE FIRST. I USED WILTON DISKS.  YOU CAN ALSO USE MERCKENS, CLASSENS OR GHIRARDELLI DARK CHIPS.  SLICE AN APPLE AND INSERT SKEWERS.  DIP IN MELTED CHOCOLATE. LAY ON WAX PAPER AND ADD SPRINKLES.  CHILL TO SET!

APPLE BLONDIES

HAVE YOU BEEN APPLE PICKING? GRAB TWO APPLES AND MAKE THESE SIMPLE AND DELISH BARS!

 APPLE BLONDIES

1 stick (4 ounces) butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large apples, peeled and chopped into tiny pieces

Preheat oven to 350º. Line 8 x 8 inch pan with nonstick foil.

Cream butter and sugar. Add egg. Add all dry ingredients.  Fold in apples.

Spread into pan and bake 25-27 minutes until golden.  Cool and cut into bars.


RECIPE ADAPTED FROM MY BAKING BUDDY LIZ AT THAT SKINNY CHICK CAN BAKE

INSIDE OUT CARAMEL & CHOCOLATE APPLES TOPPED WITH CARAMEL APPLE MILKYWAYS!

HOW AWESOME ARE THESE INSIDE OUT CARAMEL & CHOCOLATE APPLES?  

JUST SLICE AN APPLE.  

CUT A LITTLE INDENT TO MAKE ROOM FOR THE CARAMEL.  

FILL IT WITH HOMEMADE SALTED CARAMEL (CLICK HERE FOR MY FAVORITE RECIPE)...OR USE STORE BOUGHT CARAMEL IF YOU'RE SHORT ON TIME.  

DRIZZLE ON SOME MELTED, DARK CHOCOLATE 

AND FINISH IT WITH SOME CHOPPED CARAMEL APPLE MILKYWAY BARS!!!

LINKING AT CHEF IN TRAINING
RECIPE ADAPTED FROM 365 DAYS OF BAKING

APPLE PIE WITH WHIPPED CREAM & ICE CREAM

 

YOU CAN IMAGINE HOW EXCITED I WAS WHEN I RECEIVED A GLUTEN FREE PIE CRUST MIX FROM THE REALLY GREAT FOOD COMPANY!  I HAD ALREADY TRIED THEIR PANCAKES HERE, AND THEIR BROWNIES HERE.  I JUST KNEW WE WERE IN A FOR A TREAT!  THIS PIE CRUST BAKED UP BEAUTIFULLY AND IT WAS QUICK AND EASY TO WORK WITH!!! A MUST TRY IF YOU ARE LIVING GLUTEN FREE!  HERE IS THE FILLING RECIPE I USED... 

5 CUPS SLICED & PEELED APPLES
1 C. LIGHT BROWN SUGAR
6 TABLESPOONS CORNSTARCH
1 TSP. CINNNAMON
1/4 TSP. SALT
1 TABLESPOON DICED BUTTER

PRESS FIRST CRUST INTO PAN.  MIX ALL FILLING INGREDIENTS WELL AND POUR INTO CRUST.  DOT WITH BUTTER. TOP WITH SECOND CRUST.  FLUTE SIDES-CUT SOME SLITS.  BRUSH WITH 1 BEATEN EGG AND SPRINKLE WITH COARSE SUGAR.  BAKE AT 425 FOR 25 MINUTES AND THEN AT 350 FOR 40 MORE MINUTES!  SERVE WITH VANILLA ICE CREAM AND WHIPPED CREAM!

LOOKING FOR MY HOMEMADE GF CRUST INSTEAD? CLICK HERE 

NOT GLUTEN FREE? HERE IS MY FAVORITE REGULAR PIE CRUST RECIPE:

CRUST:

• 12 tablespoons (1 1/2 sticks) very cold butter
  
• 3 cups flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1/3 cup very cold crisco
• 6 to 8 tablespoons (about 1/2 cup) ice water
• 
  

Directions

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, And sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust after filling.