Apple Pie Baked in the Apple

The other day I was on Pinterest looking for something good to bake.  I stumbled on this picture of Apple Pie Baked in the Apple.  I thought it looked amazingly good.

I baked this tonight and have to say that this is one of the best apple dessert I’ve had in a long time!  It removed the crust except for the topping, yet it still had the best taste without it.  Being baked inside of the apple was twice the surprise as eating a  regular piece of pie.  You get the sugary, cinnamon flavor of the cut up apples on the inside and the soft baked apple on the outside was soft and sweet.  This is a must try for sure.

Ingredients

Serves 4

5-6 Granny Smith apples that can stand on their own

1 teaspoon of cinnamon – I added a bit more on the apples and on the top of the pie crust when baking

1/4 cup sugar

1 tablespoon brown sugar

Pie Crust (homemade or pre-made) I used the pre-made!

Here’s what you do:

Pre-heat oven to 375 degrees F.

Cut the top of 4 apples off and discard.  Remove the inside of each apple with a spoon or melon baller very carefully.

Roll out pie crust and slice into 1/4 inch strips.

Cover the top of the apple in a lattice pattern with pie crust strips.

Place apples in an 8×8 pan.  If your apples are big you may need a bigger pan.  Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

Caleb decided he didn’t want one of these for his bedtime snack.  Too bad for him because now Nana gets to have another one tomorrow!!

I still can’t get over how easy this was to make and how good it was.  Fantastico!!

What a way to end the weekend.  Have a great week.

Patricia – Two Girls Cooking

Source

Paper Plates and China

Apple-Nut Crisp

Apple-Nut Crisp

This has been a busy blogging time for me!  It’s the fall time with winter coming and I find there’s more to cook (dare I say bake) at this time of the year.  At least for me.                                                                                                                                                                                                                                                                                                                    I’m not a huge “dessert” person but people in my family are.  For the longest time I didn’t even dare try to bake anything because I’ve had ay too many fair share of ruin on my end.  But I’ve had more opportunity to bake things that are a bit healthier for us so I’ve been giving it a try.                                                                                             This recipe is actually called Apple Pear-Nut Crisp, but Craig wanted something with just the apples, so I added more apple and cut out the pear.  (I’m wishing now that I had either added more apple or used the pear).

I won’t call this a failed attempt on my end because it did taste pretty good, but there wasn’t enough fruit in it for us.  I felt that this was a bit high in calories for me.  If you’re watching what you’re eating, I’d rather use those calories on a “salty” food rather than the sweet food.  Since candy is not an option for me I settle for these types of things now to get the sweet from somewhere!

Here’s what you need (Yep, this came from the infamous The Everything Low Cholesterol Cookbook).

2 apples (I used 5) sliced

3 pears (I replaced the pears with more apples)

2tbs lemon juice

1/4 cup sugar

1tsp cinnamon

1/2tsp nutmeg

1 1/2 cup quick cooking oatmeal

1/2 cup flour (I used Better for bread flour)

1/4 cup whole-wheat flour

1/2 cup brown sugar

1/3 cup butter or margarine, melted (I used salt free organic butter)

What you need to do:

1.  Preheat oven to 350 degrees F.  Spray a 9″ round cake pan with nonstick cooking spray and set aside

2.  Prepare apples and pears, sprinkling with lemon juice as you work.  Combine in medium bowl with sugar, cinnamon, and nutmeg.  Spoon into prepared cake pan.

3.  In same bowl, combine oatmeal, flour, whole-wheat four, and brown sugar and mix well.  Add melted butter and mix until crumbly.  Sprinkle over fruit in dish.

 

4.  Bake for 35-45 minutes or until fruit bubbles and topping is browned and crisp.  Let cool for 15 minutes before serving.

From the cookbook:  Leave the skins on the apples and pears for more fiber and nutrition.  You can peal if you’d like.

This was a good apple dessert that would go well with a cup of hot cider while reading your favorite book.  (I don’t have time for reading when the kids are awake!!!!)

Serves 8

Calories 353.77; Fat 9.97; Saturated fat 5.25; Dietary fiber 6.54; Sodium 61.78; Cholesterol 20.34mg

Finish your weekend well.

Patricia – Two Girls Cooking

Apple Cinnamon Bread

Last week I made a Braided Onion Loaf that turned out very well. I thought I’d play with the fillings on this bread a little bit to see what other kinds of bread braids I could make. Since I still have way more apples than I know what to do with I wanted to incorporate them somehow. I decided on a sweet apple cinnamon filled bread. I used the same dough as last week, but to keep it simple I’m posting that info here too.








Dough:
1 pkg (1/4 oz) active dry yeast
3/4 cup warm water
1/2 cup warm milk
1/4 cup butter, softened
1 egg
1/4 cup sugar
1 1/2 tsp salt
4 to 4 1/2 cups all-purpose flour

Filling:
2 apples finely diced, about 2 cups
1/2 cup packed brown sugar
2 tsp cinnamon
1 tsp apple pie spice (I use this recipe)
1/4 cup butter, softened

Topping (approximate measurements here, I just threw this together):
3-4 tbsp melted butter
1 tsp brown sugar
1 tsp cinnamon







In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt, and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.


In a small bowl, combine the filling ingredients. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each portion into a rectangle about 20 in X 4 in. Roll up jelly-roll style, starting from a long side.










Place ropes on a baking sheet lined with either parchment or a silicone baking mat; braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes. Bake at 350 for 30-35 minutes or until golden brown. Brush with melted butter/Topping above, remove from pan onto wire rack.
This was much messier coming out of the oven than the onion loaf, probably because it was a much moister filling. Definitely use something to line the pan because the butter/brown sugar does leak a little around the edges and caramelize. It was also a much heavier loaf than last week’s and a little difficult to move from the pan to the rack without it separating. But, that said, this was totally worth the effort. The bread is chewy and moist with a lot of apple cinnamon flavor. Perfect for snacking on this very chilly fall Sunday!

– Jodi


P.S. I couldn’t resist sharing this little picture of my kitchen “helpers”! They’re always waiting to see if I’ll drop anything, and they are loving all the apples around here. 🙂

Apple Danish Tartlets

This past weekend I went to a local orchard with my mom and sister. I came home with lots of apples, pumpkins and other little goodies. So now, of course, some apple recipes are in order! I found this one and it reminded me of the coffee cakes I used to pick up now and then at the grocery store bakery. This was my first homemade pie crust, and I think it came out great!


Pie Crust (you can use 1 premade refrigerated if you want to save time):
1 1/4 cup all purpose flour
1/2 tsp salt
1 tbsp sugar
1/2 cup unsalted butter, chilled and cut into one inch pieces
1/8 to 1/4 cup ice water


In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched, no more than 30 seconds. If necessary, add more water. Turn the dough onto counter and gather into a ball, then flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.


After the dough has chilled sufficiently, remove from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch circle.  Use an over-turned glass (or any circle cutter) to cut out individual crusts, re-rolling dough scraps to use up (I ended up with 12 small circles). 



Heat oven to 375. Spray 12 muffin cups with cooking spray. Brush off any excess flour and press one pastry circle to fit in bottom and up sides of each muffin cup.


Filling:
2 medium apples, peeled, diced (about 2 1/2 cups) I used Honeygold apples
1/3 cup packed brown sugar
2 tsp all-purpose flour
1 tsp lemon juice
1/2 tsp ground cinnamon
1 8 oz pkg. cream cheese, softened
1/3 cup powdered sugar
1/2 tsp vanilla
1 egg

Glaze:
1/2 cup powdered sugar
1 to 2 tsp milk

Mix apples, brown sugar, flour, lemon juice and cinnamon in a medium bowl until apples are coated. In separate bowl beat cream cheese, powdered sugar, vanilla and egg with mixer on medium speed until creamy.  


Spread 2-3 tsp cream mixture in each muffin cup. Top each with one heaping tbsp of apple mixture. Place pan on bottom rack in oven and bake 30 to 35 minutes or until filling is set and crust is light golden brown. Cool on cooling rack about 30 minutes, then refrigerate about 4 hours. 

Just before serving, mix 1/2 cup powdered sugar and 1 tsp milk. Stir in additional milk 1/2 tsp at a time until thin enough to drizzle. Drizzle glaze over tartlets. Store in refrigerator. 

These are sweet, but the cream cheese does tone it down a bit. The original recipe makes one regular sized tart, but I love mini desserts so I modified to individual muffin sized tartlets. I’ve been warned if I’m going to want to have any more for myself I better put them aside now or they will be gone. 🙂

– Jodi

Apple Crisp

Last night I wanted a fast simple dessert I had all the ingredients on hand for. Patricia suggested apple crisp, but every recipe I was finding had nuts. I’m not allergic or anything, I’m just not a big fan of nuts. Finally I found this really simple one:


4 Medium tart cooking apples, sliced
3/4 cup brown sugar
1/2 cup flour
1/2 cup quick cooking or old fashioned oats
1/3 cup stick butter/margarine, softened
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg


Heat oven to 375, grease bottom and sides of square pan (8X8). Arrange apples in pan. Mix remaining ingredients in a small bowl. Sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender.


This is best served warm, and would probably be very good with a nice vanilla ice cream. I really like caramel and apple dishes, so I drizzled caramel sauce on the serving plates and placed the apple crisp on top. This was a very fast and easy dessert, but it tasted so good!

Enjoy!
– Jodi

Caramel Apple Cupcakes

Fall always makes me want to bake apple dishes, especially if there’s caramel involved. I found this recipe for Caramel Apple Cupcakes and just couldn’t resist giving it a try last night. This was an easy recipe to make, and they came out great! Very moist with really good flavor. Judging by the fact that there are only a handful left in the kitchen this morning, I’m not the only one who thinks so!
– Jodi



Caramel Apple Cupcakes

Cupcakes Ingredients:
2 1/2 cups all-purpose flour

1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp apple pie spice
3/4 cup firmly packed brown sugar
3/4 cup butter, melted
1/2 cup caramel ice cream topping
1/4 cup Half & Half
3 Eggs
2 small (1 cup) apples, shredded

Frosting Ingredients:
1/2 cup firmly packed brown sugar
4 to 5 tbsp Half & Half
2 tbsp Butter
2 1/2 to 3 cups powdered sugar
1 tsp vanilla

Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups. 

Combine flour, baking powder, baking soda, salt and apple pie spice in medium bowl. Combine all remaining cupcake ingredients except apples in large bowl. Beat at medium speed until well mixed (2 to 3 minutes). Add flour mixture; stir until just moistened. Stir in apples. 

Fill each prepared muffin cup with about 1/4 cup batter. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely. 

Combine 1/2 cup brown sugar, 4 tbsp half & half and 2 tbsp butter in a small saucepan. Cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved (4 to 5 minutes). Remove from heat. Stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. Stir in vanilla. Frost cupcakes.

Caramel Apple Bars


Last weekend I went to an apple orchard with a group of friends. Since then I’ve been searching for a great recipe (or two) to make with all the apples I picked. I tried an apple crisp earlier this week, but it called for lemon juice. While it looked good, I could only taste Lemon – really not what I was going for. 


So it was back to the drawing board, and I came across a recipe for Caramel Apple Bars. I’m a little short on time, so I substituted for the homemade caramel. Instead I used a bag of Caramel bits and a little bit of water. The bars are a little soft, so you’ll need a plate and a fork. These smelled so good coming out of the oven I had one almost right away, and they are very good. This is just the kind of fall recipe I was looking to make. I even got a glowing review from Patricia and the grandkids.  🙂

– Jodi