Apple Pie Bites

Apple Pie Bites

 

Prep time

40 mins

Cook time

40 mins

Total time

1 hour 20 mins

 

bite size apple pies

Author: angelika

Recipe type: dessert

Serves: 24

Ingredients

• 1¼ cup all purpose flour
• ¾ cup whole wheat pastry flour
• 1 teaspoon salt
• ½ cup cold butter, cubed
• ¼ cup shortening (non hydrogenated)
• 4-5 tablespoons ice water
• filling
• ½ cup organic cane sugar
• 3 tablespoons flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg (fresh grated is best and in that case eyeball it)
• ⅛ teaspoon salt
• 6 cups sliced and peeled apples
• 2 tablespoons fresh lemon juice
• ⅔ cup packed brown sugar
• 2 tablespoons butter
• 1 egg for egg wash

Instructions

1. In a large bowl whisk together both flours and salt.
2. Using a pastry cutter mix in the shortening and the butter. You want to keep mixing until the dough resembles peas and cornmeal.
3. Add iced water 1 tablespoon at a time, mixing with a fork, until the dough comes together. You want the dough to start pulling together well, but not be at all wet.
4. You want the dough to come together with the least amount of water possible to ensure that it is flaky. You should also try to handle it quickly and gently so as not to melt all the butter.
5. Work it into a ball, cut the ball in half, work each half into a disk and then wrap it it wax paper or plastic wrap. Let the disk rest in the fridge for at least 30 min.
6. Peel, core and dice your apples. 1″ dice or smaller is best.
7. Add the diced apples to a bowl waiting with the lemon juice. Swish them around with every addition of apple. In a small bowl mix all the dry ingredients except the brown sugar. Pour the flour mixture over the apples and mix well.
8. Melt two tablespoons of butter in a large dutch oven, or deep pot. Add the apple mixture and then pour over the brown sugar and mix it in. Cover the pot and let it simmer, on medium low, until the apples are cooked through. About 20 minutes for me. Stir often so as not to burn the sugars.
9. f your chunks are too big, break the whole mixture up a bit with an emersion blender. Large apple pieces tend to break the top pie crust.
10. Preheat the oven to 375º.
11. Roll the dough out between two sheets of waked paper. Use a 2″ cookie cutter to cut the bottom of the pie bites. I used a 2.5″ cookie cutter to cut the top. I found it was easier than trying to stretch the 2″, but you can use either. Lay the circles on a baking sheet lined with parchment.
12. I found the dough would get too warm to deal with quickly, so I would cut 12 or so circles and set them on the tray, then put the dough in the freezer for 10 minutes before trying to release the circles. I got 24 circles from each ball of dough, cutting 12 and then re-rolling.
13. Fill each circle with a teaspoon of filling. Spread egg wash around the outside rim, them top with the larger circle. Use a fork to crimp the sides and seal the pies. Cover with an egg wash and poke a couple of vent holes in each pie.
14. If you are not sending them to a school which cares about sugar, dust the top of each pie with some sugar in the raw or other large crystal sugar.
15. Bake the pies for 15-20 minutes looking for them to be golden brown. Let them cool for 5 minutes on the tray, then transfer them to a cooling rack.

Apple Fritters

 

FRITTERS

• 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
• 2 cups all purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon  salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup apple cider
• 2 large eggs, lightly beaten
• 2 tablespoons unsalted butter, melted
• 3 cups vegetable peanut oil

GLAZE

• 2 cups confectioners sugar
• 1/4 cup apple cider
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Directions:

1.  Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.
2.  Heat oil in Dutch oven over medium-high heat to 350 degrees F. Scoop one tablespoon size of batter into the oil. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes
3.  Meanwhile, whisk confectioners’ sugar, cider, cinnamon, and nutmeg in medium bowl until smooth. Dunk each fritter in glaze. Let glaze set 10 minutes. Serve.

Apple Cinnamon Chimichanga

 

Ingredients

	For the Apple Pie Filling
4	baking apples, chopped (I used a mix of granny smith and gala apples)
1½	cups water
¼	cup cornstarch
¾	cup sugar
½	tsp. cinnamon
¼	tsp. salt
1	Tbs. lemon juice
	For the Chimichangas
8-10	small tortillas
½	cup sugar
1	Tbs. cinnamon
	Oil for frying

Directions

For the Apple Pie Filling 1.Combine the water, cornstarch, sugar, cinnamon, salt, and lemon juice in a medium saucepan and bring to a boil. Cook for approximately 3 minutes, or until the mixture becomes very thick. 2.Add the chopped apples and reduce to a simmer. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes). Allow the mixture to cool. For the Chimichangas 1.Mix cinnamon and sugar in a shallow bowl and set aside. 2.Spoon apple pie filling across the bottom 1/3 of the tortilla. 3.Roll in both sides of the tortilla before rolling up the bottom of the tortilla over the filling, and then continue to roll the tortilla up like a burrito. 4.Meanwhile, heat a small skillet with 1/2 an inch of oil. Once oil is hot, fry the chimichangas on all sides until the tortilla turns golden brown. (approximately 30 seconds on each side) 5.Remove the chimichangas to a paper towel-lined plate and allow to drain briefly. Immediately roll the warm chimichanga in the cinnamon sugar mixture to coat and serve. You can serve the chimichangas drizzled with caramel sauce if you desire.

Apple Crisp Pizza with Caramel Sauce

Apple Crisp Pizza with Caramel Sauce

 

Tender apples and cinnamon with a rolled oat crumble topping served pizza style on rolled out pie crust. It like a combination of apple crisp apple pie and an apple pizza all rolled up into one and then smothered in caramel!

Servings: makes 6+ servings

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

 

Ingredients

• 4 medium apples, peeled and cut into 1/4 inch pieces
• 1 tablespoon lemon juice (1/2 a lemon)
• 2 tablespoons sugar
• 1 tablespoon flour
• 1 teaspoon cinnamon
• 1 pie crust
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 3/4 cup old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• 1/3 cup butter, melted
• 1/2 cup caramel sauce

Directions

1. Toss the apples in the lemon juice.
2. Mix the sugar, flour and cinnamon in a large bowl and toss with apples.
3. Roll the pie crust out to a 12 inch circle and fold a bit of the edge under so that there is a raised outer circle.
4. Place the apple mixture onto the pie crust in a single layer.
5. Mix the flour, sugar, oats, cinnamon and butter in a large bowl until it forms crumbs and sprinkle them over the apples.
6. Bake in a preheated 350F oven until the top is golden brown and the apples are tender, about 30-40 minutes.
7. Serve warm topped with caramel sauce and vanilla ice cream.

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Strawberry-Rhubarb Hand Pies

 

Ingredients

• 3/4 cup finely diced fresh strawberries $
• 3/4 cup finely diced rhubarb
• 1 tablespoon cornstarch
• 6 tablespoons sugar, divided
• 3 teaspoons orange zest, divided
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, cold
• 1/4 cup shortening, chilled
• 3 tablespoons ice-cold water
• 3 tablespoons orange juice $
• Parchment paper
• 1 egg yolk, beaten
• 1 tablespoon whipping cream
• Sugar

 

Preparation

1. 1. Combine strawberries, rhubarb, cornstarch, 2 Tbsp. sugar, and 1 1/2 tsp. orange zest in a small bowl.
2. 2. Preheat oven to 375°. Combine flour, salt, and remaining 1/4 cup sugar in a large bowl. Cut in butter and shortening with a pastry blender until mixture resembles small peas. Stir in remaining 1 1/2 tsp. orange zest. Drizzle with ice-cold water and orange juice. Stir with a fork until combined. (Mixture will be crumbly and dry.) Knead mixture lightly, and shape dough into a disk. Divide dough in half.
3. 3. Roll half of dough to 1/8-inch thickness on a heavily floured surface. (Cover remaining dough with plastic wrap.) Cut with a 2 1/4-inch round cutter, rerolling scraps as needed. Place half of dough rounds 2 inches apart on a parchment paper-lined baking sheets. Top with 1 rounded teaspoonful strawberry mixture. Dampen edges of dough with water, and top with remaining dough rounds, pressing edges to seal. Crimp edges with a fork, and cut a slit in top of each round for steam to escape. Repeat procedure with remaining dough and strawberry mixture.
4. 4. Stir together egg yolk and cream; brush pies with egg wash. Sprinkle with sugar. Freeze pies 10 minutes.
5. 5. Bake at 375° for 20 to 25 minutes or until lightly browned. Cool 10 minutes. Serve warm or at room temperature. Store in an airtight container up to 2 days.

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Apple Cider Pound Cake with Apple Cider Glaze

Apple Cider Pound Cake with Apple Cider Glaze

 

Ingredients:

For the cake:
3 cups sugar
1 1/2 cups butter, softened
6 eggs
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup apple cider
1 teaspoon vanilla
For the glaze:
1 cup apple cider
1/2 - 3/4 cup powdered sugar
2 tablespoons butter
dash of salt

Directions:

Preheat oven to 325 degrees. Grease a bundt pan.
In the bowl of your stand mixer, beat together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, until well combined.
In a medium bowl, combine the dry ingredients.
Combine the cider and vanilla.
Add dry ingredients alternately with the cider and mix until well blended.
Pour into the greased bundt pan and bake for 70 minutes or until a toothpick inserted in the center comes out clean.
Cool for 20 minutes in the pan before removing to a cake stand or plate. Cool completely before icing.
To make the glaze:
Bring the cider to a boil over medium heat, reduce heat to low, and simmer for 10 minutes or until reduced by half. Stir in the butter, cinnamon, salt, and 1/2 cup of powdered sugar until well combined. Add remaining powdered sugar to thicken the glaze, if desired.

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Cranberry Apple Pie

 Cranberry Apple Pie 

This will make make a great dessert for Fall, Thanksgiving, Chrismtas, or any Holiday in the coming months!

Prep time:  20 mins

Cook time:  55 mins

Total time:  1 hour 15 mins

Serves: 8-10

 

My favorite fruit pie of the holidays! The tartness of the fresh cranberries pairs so nicely with the sweetness of the apples.

Ingredients

• Pie crust, optional (I don’t use ~ I prefer crustless)
• 2 cups apples, peeled and sliced thinly
• 2 cups fresh cranberries, rinsed
• ⅔ cups sugar
• 1 Tbsp lemon juice
• 1½ Tbsp flour
• FOR TOPPING~
• ½ cup flour
• ½ cup sugar
• ½ tsp cinnamon
• 4 Tbsp butter sliced and diced

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl, combine apple slices, cranberries, sugar, lemon juice and flour.
3. In a separate bowl, combine topping ingredients flour, sugar, cinnamon and butter by hand till mixture is crumbly and butter is well dispersed. Set aside for later.
4. In a pyrex pie pan, add cranberry apple mixture. (if using crust follow crust directions first)
5. Bake pie for 30 minutes.
6. Lower oven temperature to 375 degrees.
7. Remove pie and add crumb topping.
8. Bake pie for an additional 25-30 minutes or until top is golden and filling is thickened.