Apple Cranberry Pastry Cream Pie

I found this recipe ages ago from Better Homes and Gardens, and am just finally getting around to making it.  I feel like this is a theme in my kitchen lately.  "I can't wait to make this recipe" quickly turns into "I'll get around to it eventually". If I had my way, I'd bake and create all the time!  But then I'd also have a refrigerator full of sweets and treats.  Which sounds amazing, but my jeans wouldn't thank me.  This pie, though!  I made only a few changes from the original pie.  I used my own favorite crust recipe, and I made a lattice top.  The pastry cream at the bottom of the pie gives an interesting flavor contrast to the classic apples and tart cranberries.  Initially I was going to add more cranberries, but decided to stick with the recipe.  The cranberries, as a result don't overpower the pie, but are a nice tart colorful addition.

Apple Cranberry Pastry Cream Pie

2 layer 9-inch pie crust

Pastry Cream:

1 cup milk

1/4 cup granulated sugar

2 egg yolks

3 Tablespoons granulated sugar

3 Tablespoons cornstarch

1/4 teaspoon salt

2 Tablespoons butter

1/2 teaspoon vanilla

Apple Cranberry Filling:

6 Granny Smith apples, peeled, cored and sliced

1/2 cup cranberries

2 Tablespoons lemon juice

1 1/4 cups granulated sugar

1/4 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon salt

For the pastry cream, place the milk and 1/4 cup sugar in a small saucepan and heat until nearly at a boil.  In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until combined.  The mixture will be very thick.  Slowly whisk about 1/2 of the milk mixture into the egg yolk mixture, then return the mixture to the pan.  Continue to cook over medium heat, whisking constantly, until the mixture is thick and bubbly.  Remove from heat and stir in the butter and vanilla.  Transfer to a bowl and cover with plastic wrap. Place in the refrigerator until you are ready to assemble the pie.

For the apple cranberry filling, place the sliced apples and cranberries in a large mixing bowl. Add the lemon juice, sugar, flour, cinnamon, allspice, and salt, and toss together until the apples are evenly coated.

Preheat the oven to 375F.

Fit the bottom crust into a 9-inch pie plate.  Spread the pastry cream over the bottom of the crust.  Spoon the apple cranberry filling over the pastry cream.  Use the top crust to make a lattice, or simply place the top crust over the pie.  Seal and crimp the edges.  If not making a lattice, cut several slits into the top of the pie to let steam escape during baking.  Place the pie in the oven and bake for 80 to 90 minutes, or until the filling is bubbly in the center.  Cover the pie loosely with foil if the crust starts to get too brown.  Remove the pie from the oven and let cool before slicing and serving.  Makes 8-10 servings.

Enjoy!  -Cardamommy

No Bake Pumpkin Apple Pie

I have been working on this pie for quite a while now, but have only just gotten around to making it.  Perfect timing, wouldn't you say?  I got the idea when I saw this dessert, and thought I could transform it into a pie made from scratch.  So that's what I did.  The simple no bake graham cracker crust is filled with a spiced pumpkin pudding followed by a sauteed apple pie filling (recipe adapted from here), and topped with whipped cream.  Now here is where it gets non homemade.  I used cool whip to top my pie, but you can make fresh whipped cream if you'd rather.


No Bake Pumpkin Apple Pie

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
7 Tablespoons melted butter

Pumpkin Pudding:
3/4 cup packed brown sugar
1/4 cup cornstarch
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 teaspoon vanilla

Apple Pie Filling:
3-4 large apples (I used granny smith and golden delicious), peeled, cored, and chopped
1 Tablespoons all purpose flour
2 Tablespoons brown sugar
1 Tablespoon lemon juice
1 Tablespoon maple syrup
1 teaspoon apple pie spice
2-4 Tablespoons water (if necessary)
Cool Whip (or fresh whipped cream)

For the  crust, combine the graham cracker crumbs, brown sugar, and cinnamon in a bowl.  Pour the melted butter over the top and stir until the crumbs are evenly moistened.  Pour the crumb mixture in a 9 inch pie plate and press into the bottom and up the sides of the plate.  Chill for about 30 to 60 minutes before filling with pudding.

For the pudding, in a large saucepan, whisk together the brown sugar, cornstarch, salt, and pumpkin pie spice.  Whisk in the eggs and milk until smooth.  Cook the mixture over medium - high heat, whisking constantly until it is thick and just starting to bubble.  Whisk in the pumpkin puree and vanilla until smooth.  Remove pudding from heat and let cool to about room temperature.  Pour into the prepared graham cracker crust and smooth the top.  Place the pie in the refrigerator to chill while you make the apples.

Place the apples in a large skillet.  Stir in the flour, brown sugar, lemon juice, maple syrup, and apple pie spice.  Bring mixture to a simmer and continue to cook, stirring occasionally for 15 to 20 minutes, or until apples are tender.  If the apple mixture starts to dry out too much, add enough water to make a sauce.  Let the apples cool to room temperature, then carefully spoon on top of the  pumpkin pudding.  Refrigerate the pie for 4 hours, or overnight, until completely chilled.  Top with cool whip or whipped cream.  Makes 8 servings.

Enjoy! -Cardamommy

Double Apple Spice Bran Muffins

I have to say that I love bran muffins.  Not the dry flavorless cardboard kind that are so prevalent, but the moist and flavorful kind that come out of my kitchen.  I feel that bran muffins get such a bad view, but they don't have to!  These muffins were such a hit at my house, I think they would have all been eaten had I not put a limit on them!  I started with my favorite bran muffin recipe, and just tweaked it a bit.  I substituted applesauce for the butter and honey, and used brown sugar instead of white.  I also added some shredded apples and apple pie spice.  The result?  Deliciously moist and warm spiced apple bran muffins.  These muffins are amazing warm from the oven, or even later cold from the fridge!

Double Apple Spice Bran Muffins

2 cups wheat bran
1 cup oat bran
1 cup boiling water
1 cup unsweetened applesauce
1/2 cup packed brown sugar
2 eggs
2 cups buttermilk
2 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons apple pie spice
1 teaspoon salt
2 large apples, shredded

Preheat the oven to 375F.  Lightly spray 24 regular muffin cups with cooking spray.

In a medium bowl, place the wheat and oat bran.  Add the boiling water and stir together.  Let sit for about 5 minutes.  Add the applesauce, brown sugar, eggs, and buttermilk.  Mix well until completely combined.  Add the flour, baking soda, apple pie spice, and salt and stir until just combined. Stir in the shredded apple.

Spoon the batter into the prepared muffin cups and bake in the preheated oven for about 13 to 15 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove muffins from the oven and cool on a cooling rack.  Makes 24 muffins.

Enjoy!  -Cardamommy

Pumpkin Butter Snickerdoodles and Apple Butter Snickerdoodles

I've never really liked pumpkin cookies very much because they always turn out cakey. I like my cookies chewy or crispy.  If I want cake, I'll have it with frosting and not as a cookie.  So I've seen a few cookie recipes here and there use pumpkin butter instead of pumpkin puree, which apparently gives a chewier, less cakey texture.  I'm totally game for trying that out.  A friend asked me to make pumpkin snickerdoodles, so I decided it would be the perfect opportunity to try them out with pumpkin butter. Here's the thing though.  I didn't have much pumpkin butter, but I had a large jar of apple butter, so I decided to experiment with the apple butter first to make sure I had a good recipe.  Which means I have Pumpkin Butter Snickerdoodles as well as Apple Butter Snickerdoodles.  Both are perfectly soft and chewy and delicious!  For the Pumpkin, just use pumpkin butter and pumpkin pie spice.  For the Apple, just use apple butter and apple pie spice.  Otherwise, the recipes are identical!

Pumpkin Butter Snickerdoodles and Apple Butter Snickerdoodles

Cookies:

1/2 cup butter, room temperature

1/2 cup shortening

3/4 cup Pumpkin Butter (or Apple Butter)

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 teaspoons vanilla extract

2 eggs

2 3/4 cups all purpose flour 

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons Pumpkin Pie Spice (or Apple Pie Spice)

Spiced Sugar:

1/2 cup granulated sugar

2 teaspoons Pumpkin Pie Spice (or Apple Pie Spice)

 Preheat the oven to 375F.  Line a baking sheet with parchment paper. 

In a large bowl, cream together the butter, shortening, pumpkin butter (or apple butter), granulated sugar, and brown sugar until light and fluffy.  Beat in the vanilla extract and eggs, one at a time, until incorporated.  Add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or apple pie spice), and beat on low just until incorporated.  

For the cinnamon sugar, combine the sugar and pumpkin pie spice (or apple pie spice) in a small bowl.  Scoop the dough into tablespoon size balls and roll in the cinnamon sugar mixture.  Place dough on the prepared baking sheet with enough room in between for the cookies to spread.  Bake the cookies for 8 to 10 minutes, or until slightly puffed and cracked on the top.  Remove cookies from the oven and let cool for several minutes before transferring to a cooling rack to cool completely.  Makes about 60 cookies.

Enjoy!  -Cardamommy

White Cheddar Sour Cream Apple Raisin Pie

I've been planning to make an apple pie for a little while now, but I wanted it to be special.  I wanted to do something a little different, not just a plain old ordinary apple pie.  Don't get me wrong, I love plain apple pie!!! I just also really love to try new things.  For some weird reason, while I've been thinking about this pie, I've also thinking about this apple rice pudding.  I actually haven't made it in years, but I love it.  The flavor is wonderful and the raisins and cheese in it are brilliant!  I knew I wanted to do a cheddar crust with this pie, so I decided to base the rest of it on that rice pudding.  The sharp white cheddar crust is perfect with the sour cream apple raisin filling and the brown sugar crumble on top.  More white cheddar is mixed into the filling, and even more white cheddar is sprinkled on top of the crust.  A delightful blend for a delicious pie!

White Cheddar Sour Cream Apple Raisin Pie

Crust:
2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
14 Tablespoons cold butter 
6 Tablespoons shortening
1 cup (4 ounces) sharp white cheddar cheese, grated
6 Tablespoons cold water
1 ounce (about 1/4 cup) sharp white cheddar cheese, grated (for topping the pie)

Apple Filling:
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 Tablespoons all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup sour cream
1 egg
1 teaspoon vanilla extract
3 pounds apples, peeled and sliced
1 cup raisins
3 ounces (about 3/4 cup) sharp white cheddar cheese, grated

Brown Sugar Crumble:
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1 teaspoon cinnamon
2 Tablespoons butter, melted

Preheat the oven to 425F.

For the pie crust, place the flour, sugar, and salt in a food processor (if you don't have a food processor, just use a large bowl and cut in the butter with a pastry blender), and pulse several times to blend.  Place the cold butter and the shortening over the top of the flour mixture in the food processor, and pulse 20 to 25 times, or until the mixture is crumbly.  

Pour the pie crust mixture into a large bowl and stir in the grated cheese.  Sprinkle the water over the top.  Toss and press the mixture together with a large spoon until it forms a ball.  Divide the dough in half and form into disks.  On a floured surface, roll out one half of the dough, and fit it into your pie plate.  

For the apple filling, in a large bowl, whisk together the sugar, brown sugar, flour, cinnamon, nutmeg, and salt.  Stir in the sour cream, egg, and vanilla extract until smooth.  Fold in the apples, raisins, and grated cheese.  

For the brown sugar crumble, in a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter. 

Pour the apple mixture into the prepared pastry, then sprinkle the brown sugar crumble over the apple mixture.  Roll out the remaining crust and cut it into strips.  Make a lattice crust over the top of the apple filing, then seal and crimp the edges. 

Bake for 15 minutes, then reduce oven temperature to 375 and bake for an additional 45 to 60 minutes, or until the filling is bubbling.  If the crust gets too brown, loosely cover with foil.  During the last 10 to 15 minutes of baking, sprinkle the remaining 1/4 cup of cheese over the top of the pie.  Remove the pie from the oven and let cool completely on a cooling rack.  Makes 8 servings.

Enjoy!  -Cardamommy

Biscoff Apple Pie with Browned Butter Crust

I'm not obsessed with all things browned butter, but I think that it definitely has its place.  Like in brownies, and chocolate frosting, and cookies.  And now in pie crust.  I totally did this, and it was totally amazing.  Also, Biscoff cookie butter on apples is so perfect, so isn't it totally a no brainer to put it in my apple pie?  And wrap the whole thing up in a crazy delicious browned butter crust?  You. Are. Welcome.  Original pie crust recipe found here.

Biscoff Apple Pie with Browned Butter Crust

Biscoff Apple Filling:
3 pounds peeled, sliced apples
2/3 cup granulated sugar
3 Tablespoons all purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon cloves
3/4 cup Biscoff cookie butter spread, warmed in the microwave

Browned Butter Crust:
2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
16 Tablespoons (2 sticks) butter, browned and chilled and cut into small chunks
6 Tablespoons shortening
6 to 8 Tablespoons cold water

Preheat the oven to 375F.  Set aside a 9 inch pie plate.


In a large bowl, toss together the sliced apples, sugar, flour, cinnamon, and cloves, until the apples are evenly coated.  Set aside while you make the crust.

For the pie crust, place the flour, sugar, and salt in a food processor (if you don't have a food processor, just use a large bowl and cut in the butter with a pastry blender), and pulse several times to blend.  Place the cold browned butter and the shortening over the top of the flour mixture in the food processor, and pulse 20 to 25 times, or until the mixture is crumbly.  

Pour the pie crust mixture into a large bowl and sprinkle 6 tablespoons of the water over the top.  Toss and press the mixture together with a large spoon until it forms a ball, adding the remaining water if necessary.  Divide the dough in half and form into disks.  

On a floured surface, roll out one half of the dough, and fit it into your pie plate.  Pour the apple mixture into the prepared pastry.  Spoon the warmed Biscoff evenly over the top of the apple mixture.  Roll out the remaining crust and place it on top of the apple mixture.  Seal and crimp the edges, and cut several slits in the top crust to vent the steam.

Bake the pie for 60 to 80 minutes, or until bubbly.  If the crust starts to brown too quickly, loosely cover with a piece of foil.  Remove pie from the oven and let cool.  Makes about 8 servings.

Enjoy!  -Cardamommy

Apple Surprise Muffins

     This morning I wanted to make some muffins with apples in them. I added chopped apples to a simple Costco Muffin recipe. And all I did is add an apple. These muffins are very delicious and me and my family loved it! I hope you like them, too! Bon Appitite!


Apple Surprise Muffins

1 (18.25 ounce) box cake mix
2 tablespoons flour
3 eggs
2/3 cup milk
1/3 cup vegetable oil
1 teaspoon baking powder
1 apple (any kind), chopped

Preheat the oven to 375 F. Lightly grease 24 normal sized muffin cups. Mix all ingredients together. Spoon into prepared muffin tins. Bake for about 15 minutes or until tops are golden brown.                                                  
   
Enjoy!  - Hungry Puppy M 

Chocolate Apple Brownies with Dulce de Leche Frosting

I found this recipe at bhg.com, and knew I had to make it because what a combination of flavors!  The brownies were a little problematic, so I had to make some changes on the fly, and although it was sketchy there for a while, they turned out amazing!  I totally thought that these were going to be a major fail, but I my family loved them!  Apparently, salvaged them okay.  This fudgy brownie is studded with bits of tart apple and topped off with a deliciously rich and gooey dulce de leche frosting.  

Chocolate Apple Brownies with Dulce de Leche Frosting

Brownies:

1/4 cup butter

1/2 cup semisweet chocolate chips

3/4 cup granulated sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 teaspoon vanilla

1 cup all-purpose flour

1 1/2 cups finely chopped, peeled cooking apples (about 2 small apples)

Dulce de Leche Frosting:

1/2 of a 14 ounce can sweetened condensed milk

2 Tablespoons butter

1/2 teaspoon vanilla

Preheat the oven to 350F.  Grease a 9x9 inch square baking pan.

Place the butter and chocolate chips in a large microwaveable bowl.  Heat in the microwave in 30 second intervals, stirring after each, until chocolate is melted and smooth.  Add the sugar, baking soda, and salt, and beat until combined.  Beat in the eggs and vanilla until incorporated.  Add the flour and beat on low until just combined.  Stir in the chopped apples.

Pour the batter into the prepared baking pan and smooth the top.  Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and prepare the frosting.

For the frosting, combine the sweetened condensed milk and butter in a small saucepan.  Heat over medium heat until mixture starts to boil.  Continue cooking, stirring constantly until the mixture has thickened and darkened slightly in color.  Remove the frosting from the heat and stir in the vanilla.  Immediately pour the frosting over the warm brownies and spread evenly.  Cool completely before cutting.  Makes 16 brownies.

Enjoy!  -Cardamommy

Cinnamon Apple Crumble Pie with Brown Sugar Glaze

My oldest Hungry Puppy requested an apple pie, so we decided to make one together.  I love when my Hungry Puppies help out in the kitchen!  It's so fun for them to be hands on and participating in creating the food that we eat, and the math skills!  This pie turned out brilliantly!  I wasn't sure at first, but it is luscious.  I tried a new crust recipe this time and I adore it, so I'll link to the recipe I used, but you can use your favorite or even store bought (no shame, life is busy!).  I almost want to scrape off the apples and just eat the crust.  Almost.  I read an interesting article on apple pie recently that suggested only partially peeling the apples.  By the time they are fully cooked, the skin is so tender anyway that you don't even notice, and save yourself some time and effort.  The apple filling is moist and not overspiced, letting the apple flavor really come through.  The crumble topping provides a wonderful crunchy texture and the glaze caps it off with a burst of brown sugar sweetness.  Original recipe found here.

Cinnamon Apple Crumble Pie with Brown Sugar Glaze

9 inch unbaked pie crust, fitted into a pie plate (I used this one and it was amazing!)

Apple Filling:
3 1/4 pounds (about 6 to 7 large) apples, halfway peeled, cored, and sliced
2/3 cup granulated sugar
3 Tablespoons all purpose flour
2 teaspoons cinnamon
2 Tablespoons melted butter

Crumble Topping:
1 cup all purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
6 Tablespoons cold butter, cut into slices

Brown Sugar Glaze:
2 Tablespoons butter
2 Tablespoons packed brown sugar
1 Tablespoon milk
1/2 teaspoon vanilla extract
1/2 to 3/4 cup powdered sugar

Preheat the oven to 400F.

Place the sliced apples in a large bowl, set aside.  In a small bowl, combine the sugar, flour, and cinnamon.  Sprinkle the mixture over the sliced apples and toss to coat evenly.  Pour the melted butter over the apples, and toss again, to coat.  Set aside.

For the crumble, in a food processor, place the flour, sugar, brown sugar, cinnamon, and salt, and pulse several times until blended.  Scatter the sliced butter over the top and pulse until the mixture resembles sandy crumbs.

Toss the apple mixture one more time, then arrange the apples in the crust.  Sprinkle all of the crumble mixture over the apples, letting it fall between the cracks and gaps in the apples.  Place the pie in the oven and bake for 40 minutes, covering loosely with foil to prevent the top from overbrowning.  Reduce the oven temperature to 350F and bake the pie for an additional 40 to 45 minutes, or until the apples are tender in the center and bubbling at the edges.  Remove the pie from the oven.

For the glaze, place the butter and brown sugar in a small saucepan and bring to a boil, stirring frequently.  Boil for several minutes, then remove from the heat and stir in the milk, followed by the vanilla.  Stir in the powdered sugar (starting with 1/2 cup and adding more as needed to reach your desired consistency) until smooth.  Drizzle the glaze over the warm pie.  Serve warm, or chill and serve cold.  Makes 8 servings.

Enjoy!  -Cardamommy

Mascarpone Apple Pie

I have a slightly different sort of apple pie for you today.  This pie is almost no bake!  You only bake the crust, so it saves a little time and effort, and you don't have to roll any pie dough, which saves even more time and effort!  You start by pressing in an easy oatmeal crust, then sautee the sliced apples on the stove.  Layer the apple pie filling with mascarpone whipped cream and you have a winner apple pie! Recipe adapted from bhg.com

Mascarpone Apple Pie

Oatmeal Crust:
1 1/2 cups old fashioned oatmeal
3/4 cup all purpose flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted

Apple Pie Filling:
2 Tablespoons butter
1/2 cup packed brown sugar
1 Tablespoon lemon juice
1 teaspoon cinnamon
7 apples, peeled, cored, and sliced (I used granny smith, ginger gold, and honeycrisp) 
1Tablespoon all purpose flour
2 to 3 teaspoons cold water

Mascarpone Whipped Cream:
1 carton (8 ounces) mascarpone cheese
1/4 cup granulated sugar
1/2 teaspoon almond extract
1 cup whipping cream

Preheat the oven to 350F.  Lightly grease a 9 inch pie plate.  Set aside.

For the crust, in a medium bowl, combine the oatmeal, flour, brown sugar, cinnamon, and salt.  Stir in the melted butter until mixture is evenly moistened.  Press evenly on the bottom and up the sides of the prepared pie plate.  Bake in the preheated oven for 15 minutes.  Remove crust from the oven and let cool.

For the apple pie filling, melt the butter in a very large skillet or saucepan.  Add the brown sugar, lemon juice, and cinnamon and stir to combine.  Add the sliced apples and cook over medium heat for about 20 to 25 minutes until tender, stirring occasionally.  When the apples are tender, place the flour in a small bowl.  Stir enough of the water into the flour to make a thick but pourable liquid.  Scoot the apples to the edges of the skillet, leaving a well of liquid in the center.  Pour the flour/water mixture into the liquid in the skillet, stirring quickly and constantly.  Stir the apples back into the mixture.  Remove from the heat and let cool.

For the mascarpone whipped cream, place the mascarpone cheese, sugar, and almond extract in a large bowl.  Beat on low until combined.  In a separate bowl, beat the whipping cream until stiff peaks form.  Add the whipped cream to the mascarpone mixture and beat on low until blended.

To assemble the pie, place half of the apple filling into the pie crust.  Spread with half of the mascarpone whipped cream.  Place the remaining pie filling on top of the mascarpone mixture.  Spread the remaining mascarpone whipped cream on top.  Cover and refrigerate until chilled through.  Makes 8 servings.

Enjoy!  -Cardamommy

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Caramel Apple Crumb Pie

This is my 4th of July pie this year.  And while yes, I do realize that the 4th was on Friday, I feel that apple pie is relevant any time of the year.  So.  This pie is incredible.  The crust is perfection (of course it is my favorite crust, so I would say that anyway), the apple filling is nice and saucy, and the crumb and caramel topping?  Crazy delicious.  I'm a little bit sad that it's already gone.  Look's like I'll just have to make another one, right?   Original recipe found here.

Caramel Apple Crumb Pie

Pie Crust:

2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon salt
8 Tablespoons shortening
12 Tablepsoons (1 1/2 sticks) cold butter
6-8 Tablespoons ice cold water

Apple Pie Filling:

5 or 6 large apples, peeled, cored, and sliced (about 1 1/2 pounds apple slices)

1 cup granulated sugar

1/4 cup all purpose flour

1 teaspoon cinnamon

1/4 cup caramel sauce (use one with a thicker consistency or it will be too runny), plus extract caramel sauce to drizzle over the finished pie, if desired

Crumble Topping:

1 cup all purpose flour

1/2 cup packed brown sugar

1/2 cup (1 stick) cold butter

For the pie crust, combine the flour, sugar and salt in a large bowl.  Cut in the shortening and butter using a pastry blender or a fork, until it resembles coarse crumbs.  Sprinkle 6 tablespoons of the water over the flour mixture and toss, pressing together slightly until the dough comes together, adding the remaining water if necessary.  Divide the dough in half and form 2 disks.  Wrap in plastic wrap and chill for about one hour, or make the pie crust ahead of time and refrigerate overnight.

When ready to make the pie, preheat the oven to 375F.  

Roll out one disk of pie dough large enough to fit a 9 inch pie plate.  Place the rolled dough into the pie plate.  Set aside.

In a large bowl, combine the apple slices, sugar, flour, and cinnamon and toss together until apples are evenly coated.  Put the apples into the prepared pie crust and drizzle the caramel sauce over the top.  Set aside.

In a medium bowl, combine the flour and brown sugar.  Using a pastry blender or fork, cut in the butter until the mixture is crumbly.  Sprinkle the crumble topping evenly over the apples.

Roll out the second disk of pie dough and place on top of the apples, or make a lattice crust.  Trim the pastry, roll the two pieces of pastry under, and crimp the edges of the crust.  Cut several slits in the top of the pie for the steam to vent.  Place the pie in the preheated oven and bake for 60 to 75 minutes, or until the center of the pie is cooked through.  Cover the pie loosely with a sheet of tin foil if the crust gets too brown.  Remove from the oven and let cool completely before serving.  Drizzle with extra caramel before serving, if desired.  Makes about 8 servings.

Enjoy!  -Cardamommy

Cheddar Maple Apple Pie

I tend to like a little cheese with my apples.  Not all the time, but there it definitely appeals to me.  Add a little bit of cinnamon sugar with it and you have a winner.  I used to buy apple cinnamon cheddar cheese at a grocery store near where I used to live.  So delicious.  I thought about that cheese the entire time I was making this pie.  Tart apples are mixed with cinnamon and sugar, maple syrup and white cheddar cheese.  It was absolutely delicious.  The cheese didn't stand out quite as much as I would have liked flavor wise, but the pie was delicious none the less.  Original recipe from Better Homes and Gardens.

Cheddar Maple Apple Pie

Pie Crust:

2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon salt
8 Tablespoons shortening
12 Tablepsoons (1 1/2 sticks) cold butter
6-8 Tablespoons ice cold water

Filling:

1/2 cup granulated sugar

4 Tablespoons all purpose flour

1 teaspoon cinnamon

1/4 teaspoon salt

7 medium granny smith apples, peeled, cored, and sliced

6 ounces (about 1 1/2 cups) shredded white cheddar cheese

1/4 cup maple syrup

Extra maple syrup for drizzling (if desired)

For the pie crust, combine the flour, sugar and salt in a large bowl.  Cut in the shortening and butter using a pastry blender or a fork, until it resembles coarse crumbs.  Sprinkle 6 tablespoons of the water over the flour mixture and toss, pressing together slightly until the dough comes together, adding the remaining water if necessary.  Divide the dough in half and form 2 disks.  Wrap in plastic wrap and chill for about one hour, or make the pie crust ahead of time and refrigerate overnight.

When ready to make the pie, preheat the oven to 375F.  

Roll out one disk of pie dough large enough to fit a 9 inch pie plate.  Place the rolled dough into the pie plate.  Set aside.

In a large bowl, stir together the sugar, flour, cinnamon, and salt.  Add the apples and toss to coat evenly.  Add the shredded cheese and maple syrup and toss until evenly distributed.  Transfer the apple mixture to the pastry lined pie plate.  Roll out the second disk of pie dough and place on top of the apples.  Trim the pastry, roll the two pieces of pastry under, and crimp the edges of the crust.  Cut several slits in the top of the pie for the steam to vent.

Bake the pie in the preheated oven for 40 minutes.  Place a piece of tin foil loosely over the pie, and continue baking for about 30 minutes more, or until the filling is bubbling in the center of the pie (not just the edges, or the middle will not be completely done).  Remove from the oven and let cool completely before serving (I like to refrigerate mine until chilled before serving). Drizzle the pie with extra maple syrup, if desired.  Makes about 8 servings.

Enjoy!  -Cardamommy

Peanut Butter Apple Cookies

I was totally fascinated by the idea of these cookies, and at first was a little skeptical.  Then I remembered how fabulous peanut butter and apples are together and decided to give these cookies a try.  They turned out really nicely!  They are a tiny bit crumbly and a little sandy in texture.  The apple chunks provide little bursts of tart apple flavor in the peanut butter cookie.  The final and somewhat surprising component is cinnamon!  I almost didn't add the cinnamon because cinnamon in a peanut butter cookie didn't seem quite right to me. It is totally right.  There is just enough cinnamon to be an intriguing flavor without screaming cinnamon.

Peanut Butter Apple Cookies

1/2 cup shortening
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed  brown sugar
1 egg
1 Tablespoon milk
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 small granny smith or other tart apple, peeled and diced

Preheat the oven to 375F.  Line a baking sheet with parchment paper.  Set aside.

Cream together the shortening, peanut butter, granulated sugar, and brown sugar until light and fluffy.  Beat in the egg, milk, and vanilla extract until well combined.  Add the flour, baking soda, salt, and cinnamon, and beat until just combined.  Stir in the diced apples.

Use a 2 Tablespoon size scoop to scoop the dough into balls.  Place on the prepared baking sheet about 2 inches apart.  Bake for 12 minutes, or until lightly browned at the edges and the top.  Remove the cookies from the oven and let cool for a minute or two on the pan before transferring to a cooling rack.  Makes about 18 cookies.

Enjoy!  -Cardamommy

Apple Date Cake with Mascarpone Buttercream and Caramel Drizzle

I found this amazing cake recipe the other day and absolutely had to make it.  Having decided that, I had to mess with the recipe.  Quite a lot.  In fact, I had to make this cake twice.  In two days.  I was having guests over for dinner on Thursday, so I made the first cake on Wednesday.  Good thing too, because the frosting was a totally broken separated molten gooey fail.  It was awful and disastrous and I knew I needed a do-over.  However, how do you justify making another 2 layer cake when one is sitting in the fridge already?  So I took it to our church on activity night (which luckily was that very night) and left it in the kitchen with a note that said "Free Cake!  Help Yourself!"  The cake was made short work of and I brought home an empty plate.  

Cake take two was also a bit vexing.  This time, the cake came out of the pan in two separate pieces.  My youngest Hungry Puppy dubbed it the "bummer cake"  because it was totally a bummer.  So we went shopping to decompress while the cake cooled.  This story ends on a positive note, as the cake totally came together, was delicious, and I bought a fabulous new pair of shoes!  The cake is moist and spiced and delicious, and the frosting is a perfect pairing.  The caramel drizzle is just icing on the cake.

Apple Date Cake with Mascarpone Buttercream and Caramel Drizzle

Apple Date Cake:
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cinnamon
3/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2/3 cup sour cream
2 medium granny smith apples, peeled and shredded (about 1 cup shredded)
8 ounces chopped dates

Caramel Drizzle:
7 ounces caramels, unwrapped (I used 1/2 of a 14 ounce bag)
1 Tablespoon heavy whipping cream
1 tablespoon butter

Mascarpone Buttercream:
1 1/2 cups (3 sticks) butter, room temperature
2 Tablespoons heavy whipping cream
1 teaspoon vanilla bean paste (or substitute vanilla extract)
3 cups powdered sugar
8 ounces mascarpone cheese

Preheat the oven to 350F.  Grease the bottom and sides of 2 9-inch round cake pans, then line the bottoms with rounds of parchment paper, then lightly grease the paper (don't skip this step!).  Set aside.

For the cake, cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, followed by the vanilla extract.  Add the flour, cinnamon, baking soda, salt, allspice, and nutmeg, and beat on low until the dry ingredients begin to incorporate.  Stop the mixer and add the sour cream, shredded apples, and dates.  Beat the mixture until incorporated.  

Divide the batter equally between the prepared pans, smoothing the tops.  Place the cakes in the preheated oven and bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.  Remove the cakes from the oven and let cool in the pans for about 15 minutes, then run a knife around the edges of the cake to loosen, and turn the cakes out of the pans.  Peel off the parchment paper from the bottom of the cakes and let the cakes cool completely on a cooling rack before frosting.

For the caramel drizzle, place the unwrapped caramels in a microwave safe bowl.  Add the cream and butter, and microwave in 30 second intervals, stirring after each, until the caramels are melted and smooth.  Set aside to cool slightly.

To make the mascarpone buttercream, beat the butter until smooth.  Add the cream, vanilla bean paste, and powdered sugar and beat until light and fluffy.  Add the mascarpone and beat on low speed just until barely incorporated (if you overbeat the mascarpone, the frosting will break and separate).

To assemble the cake, place one cake layer on a serving plate and spread with a layer of frosting. Drizzle half of the caramel over the frosting.  Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.  Drizzle he remaining caramel on top of the cake.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Caramel Apple Pie Cupcakes

My sister made these fabulous cupcakes last December when she was here visiting, and they disappeared so fast that they never made it to the blog!  These are some seriously magical cupcakes.  They have a cinnamon roll base filled with apples, topped with a crumble topping, fresh whipped cream and caramel sauce.  I was getting one ready for my  3 year old Hungry Puppy, and she told me to "get it dressed" with more caramel sauce.  We decided that my Hungry Puppy's cupcake was getting dressed for a party in her mouth!  If you don't want to make your own caramel sauce or whipped cream, you can use store bought, but I highly recommend making it from scratch.  I used my favorite caramel sauce recipe.  It is well worth it.

Caramel Apple Pie Cupcakes


Crumble Topping:
1/4 cup all purpose flour
1/4 cup packed brown sugar
2 Tablespoons cold butter


Apple Filling:
2 Tablespoons butter
3 granny smith apples, peeled and diced
1/4 cup packed brown sugar
1/2 teaspoon cinnamon (I am loving Saigon cinnamon!)
pinch of kosher salt
Juice of 1/2 lemon (about 1 1/2 Tablespoons)
1 can refrigerated cinnamon rolls (8 rolls)

1/2 cup heavy whipping cream
1/2 teaspoon vanilla
1/4 cup powdered sugar
1/4 to 1/2 cup caramel sauce

Preheat the oven to 400F.  Spray 8 regular size muffin cups with cooking spray. Set aside.

For the crumble topping, combine the flour and brown sugar in a small bowl.  Cut in the butter until it resembles small crumbs.  Set aside.

For the apple filling, in a large sauce pan over medium heat, melt the butter.  Stir in the diced apples, brown sugar, cinnamon, salt, and lemon juice.  Cook, stirring frequently, about 5 to 7 minutes or until apples are softened.  Open the cinnamon rolls and separate them.  Flatten each cinnamon roll and press onto the bottom and up the sides of the prepared muffin cups.  Spoon the apple mixture evenly into the cinnamon rolls.  Sprinkle the crumble topping evenly over the apple mixture.

Place cupcakes in the oven and bake for 10 to 12 minutes, or until bubbly and browned on the top.  Remove cupcakes from the oven and let cool for about 5  minutes in the pans.  Carefully remove cupcakes from the pans and place on a cooling rack to cool completely.  

To serve, beat together the whipping cream. vanilla, and powdered sugar until stiff peaks form.  Spoon the whipped cream on top of the cupcakes and drizzle with caramel sauce.  Makes 8 cupcakes.

Enjoy!  -Cardamommy

Baked Brie Apple Pie

I was so incredibly excited when I saw the recipe for this pie.  Over the holidays, I kind of went through this insane brie with cinnamon wheat thins phase.  Then I made some Cinnamon Sugar Brie and Pistachios Breadsticks (which are amazing!).  So.  Cinnamon, sugar, brie.  We're good friends.  I made this pie for my oldest Hungry Puppy on her last day of school yesterday.  Apple pie is her favorite.  Brie?  Not so much.  So, I thought I'd sneak it in there and see how it went. It kind of got devoured.  She did express a mild dislike for the bottom crust (which is where all the brie resides), but overall it went well!  I didn't actually tell anyone that I put brie in the pie, though, until after they ate it.  The brie is not overwhelming, but you get a taste that works oh so well with the apples.  And cinnamon.  And sugar.  

Baked Brie Apple Pie

8 granny smith apples, peeled and diced
1 1/4 cups packed brown sugar
6 Tablespoons all purpose flour
1 Tablespoon cinnamon
1 teaspoon nutmeg
1 Tablespoon lemon juice
1 teaspoon vanilla extract
9 inch double layer pie crust (This one is my favorite, it as never failed me)
8 ounces brie cheese, cubed 

Preheat the oven to 450F.  

Place the apples, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla in a large bowl and toss with a large spoon until the apples are coated evenly.

Roll out the bottom crust and place in a 9 inch pie plate.  Place the cubed brie evenly over the crust.  Pour the apple mixture over the cheese.  Roll out the top crust and place over the apples.  Seal and crimp the edges of the pie crust.  Cut several slits in the top crust to  let the steam escape during baking.  

Bake the pie for 15 minutes, then reduce the oven temperature to 350F and continue baking for 45 to 60 more minutes.  If the crust browns too quickly, place a piece of tin foil loosely over the pie.  When the pie is bubbly in the center, remove from the oven and let cool before slicing.  Makes about 8 to 12 servings.

Enjoy!  -Cardamommy

Granola Apple Cranberry Cookies

I made some granola chocolate chip cookies recently, and really wanted to try different versions on the theme.  I loved the chocolate chips with the granola, but I wanted to do something just fruity, no chocolate.  These cookies have wonderful bursts of crunchy granola blended with chewy dried apples and cranberries.  The flavor is amazing, and they are absolutely delicious.


Granola Apple Cranberry Cookies

3/4 cup (1 1/2 sticks) butter
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried apples
1/2 cup dried cranberries
2 cups granola (homemade or commercial)

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Add the egg and vanilla extract and beat until well combined.  Add the flour, cornstarch, baking soda, and salt and beat until completely incorporated.  Stir in the dried apples and granola.

Scoop the dough using a cookie scoop (about 2 tablespoons) and place on the prepared baking sheet.  Bake for about 12 minutes, until the top is just set and the edges are a light golden brown.  Remove cookies from the oven and let cool on the pan for 2 to 3 minutes. Transfer to a cooling rack to cool completely.  Makes about 2 dozen cookies.

Enjoy!  -Cardamommy