Dutch Apple Pie

Out of all the desserts I made this year for Thanksgiving (Pecan pie bites, Chocolate Toffee Pie, Pumpkin pie, Lemon Meringue Pie, Concord Grape Pie) – I was most excited about this Dutch Apple Pie. 

I love a good crumb topping – and this one was about as good as they come.  You actually bake the topping separately for a bit before you top the pie – it helps prevent a soggy topping.  Absolutely genius!

Also – the apples are cooked on the stovetop – so you ensure they are all cooked evenly and to the perfect texture. 

A photo of the pie table.

And of course – the filling – it was hard to even take this photo, since I wanted to try the pie so bad.  

I promise to never make another apple pie recipe in my life – I have found ‘the one’. 

Enjoy!

Ingredients

• 1 pie crust (I use the recipe found in this post)

Apple Filling

• 2 1/2 pounds Granny Smith apples
• 2 pounds McIntosh apples
• 1/4 cup granulated sugar
• 1/2 tsp. cinnamon
• 1/8 tsp. table salt
• 2 Tbsp. unsalted butter
• 1/2 cup heavy cream

Streusel Topping

• 1 1/4 cups unbleached all-purpose flour
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 Tbsp. cornmeal
• 7 Tbsp. unsalted butter, melted

Directions

1. Bake the pie crust: Preheat oven to 425 degrees. Line unbaked pie crust with foil and pie weights.  Bake, leaving foil and weights in place until dough looks dry and is light in color, 20 to 25 minutes. Carefully remove foil and weights and continue to bake until pie shell is golden brown, 10 to 15 minutes longer. Remove from oven and set aside.

2. For the apple filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine.

3. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.

4. Remove apples with a slotted spoon – keeping any juices remaining in the pot.  Bring drained juice and cream to boil in now-empty Dutch oven over medium-high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes.

5. Transfer apples to prebaked pie shell; pour reduced juice mixture over and smooth with rubber spatula.

6. For the streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout.

7. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling.

8. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.

Source: slightly adapted from Cook’s Illustrated

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Honeycrisp Apple Crisp

The thing about apples are that there are so many varieties to choose from it makes it hard to pick.  I know for sure that I do not like Red Delicious (why is this always the apple of choice at so many places?!).  But I like to pick a type that I enjoy eating and baking with.  Enter the Honeycrisp – super crunchy and sweet – I love them!   I almost don’t want to buy any other varieties this fall for fear of being disappointed.  But I bought so many Honeycrisp that I knew I had to bake something with them.   I decided on one of my very favorite desserts – apple crisp.  There is nothing more heartwarming on on a cold wet Autumn day than a warm bowl of apple crisp with a side of vanilla ice cream.   Enjoy!

Ingredients

apple layer:

• 2 1/2 lbs. Honeycrisp apples, peeled and sliced
• 1/3 cup vanilla sugar (or 1/3 sugar mixed with seeds from 1/2 of a vanilla bean)
• 2 Tbsp. flour
• 1 Tbsp. lemon juice
• 1/2 tsp. cinnamon
• 1/8 tsp. salt

crumble:

• 1/2 cup vanilla sugar (or 1/2 cup sugar mixed with seeds from 1/2 of a vanilla bean)
• 1 cup flour
• 1/4 tsp. cinnamon
• 1/8 tsp. salt
• 8 Tbsp. unsalted butter, chilled, cut into cubes

Directions

1.  Preheat oven to 400 degrees F. Spray an 8x8 in. baking dish with non-stick spray. 

2. In a large bowl, combine the apples, sugar, flour, lemon juice, cinnamon and salt.  Stir to coat the apples evenly.  Then place in baking dish.

3. In a food processor or with a pastry blender combine the ingredients for the topping – sugar, flour, cinnamon, salt and butter.  Pulse (or blend) together until mixture resembles coarse crumbs. 

4. Top apples with the crumble.  Bake uncovered for 45 minutes until apples are soft.   Cool for 30 minutes before serving.

Source: adapted from Butteryum

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Morning glory Muffins

I get quite a few cooking magazines in the mail – and even though I read a ton of food blogs – I love sitting down and flipping through my latest Cook’s Country, Cooks Illustrated or Everyday Food magazine.   These muffins immediately caught my attention – not only because of their appealing name – they are chock full of tons of things I love.  They have carrots, coconut, apple, pineapple, walnuts and raisins.   I also feel that a food processor is a must with this recipe – or else you will be doing a lot of chopping and shredding on your own.  I am not lying even with the food processor – these muffins do take quite a bit of prep work to get made, they are surprisingly involved for a muffin.  Luckily they came out super moist and really flavorful – definitely worth making your morning glorious by eating one! 

Ingredients

• 3/4 sweetened shredded coconut, toasted
• 1/2 cup walnuts, toasted
• 2 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 (8-oz.) can crushed pineapple
• 1 Granny smith apple, peeled, cored and shredded
• 8 Tbsp. (1 stick) unsalted butter, melted and cooled
• 3 large eggs
• 1 tsp. vanilla extract
• 1 1/2 cups shredded carrots (2-3 medium sized)
• 1 cup golden raisins

Directions

1. Preheat oven to 350 degrees F. Grease a 12-cup muffin tin.

2. Toast coconut in a dry skillet on medium heat until golden brown.  Place in food processor.  Then toast walnuts in same skillet until toasted.  Place in food processor.

3. Process coconut and walnuts until finely ground.  Add flour, sugar, baking soda, cinnamon, baking powder and salt and pulse to combine.   Transfer mixture to a large bowl and set aside.

4. Shred apple in now empty food processor (with shredding blade) and set in a large fine-mesh strainer set over a liquid measuring cup.   Add pineapple to strainer.  Press fruit dry – juice should measure about 1 cup.   Bring juice to a boil in a large skillet set over medium-high heat and reduce until 1/4 cup.  Let cool slightly.

5. Combine juice with melted butter, eggs and vanilla and whisk to combine. 

6. Shred carrots in now empty food processor (with shredding blade).

7. Combine wet and dry ingredients until just combined.  Add in pineapple-apple mixture, carrots and raisins. 

8. Divide evenly into muffin cups.  Bake for 24-28 minutes until toothpick comes out clean when pressed in the center of a muffin.  Cool for 10 minutes in pan and then cool completely on wire rack.  

Source: Cook’s Country April/May 2011

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Caramel Apple Cheesecake Pie

I’ve been dying to try this recipe since I first saw it!  It just has too much goodness packed into it not to try out – did you say – homemade caramel – apples, pecans, cheesecake and fresh whipped cream?  Ummm – yes please!     I also wanted to use my new pie dish – so I opted to make this in that instead of a cheesecake pan.  I think it worked out great.  

I was a little nervous about the crust – since I used gluten-free graham crackers (so my Aunt with celiac could eat it).  But you would never know the difference – they tasted exactly the same as regular ones (although they did cost a small fortune for graham crackers!). 

After the graham cracker crust is baked – you layer in some caramel and then chopped pecans….

Then you layer in some cooked apple slices….. 

Next is a layer or cheesecake batter and once baked – topped with fresh whipped cream and garnished with pecans and caramel.

Are you drooling yet?   If so - go make this dessert!

Ingredients

For the caramel:

• 1 cup sugar
• 3 Tbsp. water
• 1 Tbsp. light corn syrup
• 3/4 cup heavy cream
• 1 Tbsp. unsalted butter

For the crust:

• 1 1/2 cups graham cracker crumbs
• 3 Tbsp. sugar
• 1/2 tsp. cinnamon
• 5 1/3 Tbsp. unsalted butter, melted
• 1/2 – 3/4 cup caramel
• 1 cup chopped pecans

For the apple filling:

• 5 Tbsp. unsalted butter
• 1/2 cup light brown sugar
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 4 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:

• 8 oz. cream cheese
• 1/4 cup sugar
• 1 tsp. vanilla extract
• 1 large egg
• 1 Tbsp. freshly squeezed lemon juice

For the topping:

• 3/4 cup heavy cream
• 3 Tbsp. confectioners’ sugar
• 1/4 cup caramel
• Chopped pecans

Directions

1. To make the caramel: Put the sugar, water and corn syrup in a medium heavy-bottomed saucepan and stir to combine.  Heat over medium-high heat, without stirring, until the caramel turns deep amber.  As the sugar is caramelizing wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water.  Lower the heat and and add the cream and butter.  Once done bubbling – stir until smooth and remove the pan from the heat.   Cool and refrigerate until ready to use (can be made in advance).

2. To make the crust:  Preheat the oven to 375° F. 

3.  In a mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter and combine until all the crumbs are moistened and the ingredients are evenly mixed. 

4. Transfer the mixture to a 9 inch springform pan or deep dish pie plate and press the crumbs in an even layer over the pan bottom and up the sides of the pan.  Bake for 6-8 minutes, until golden in color.  Let cool for about 10 minutes. 

5. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. 

6. To make the apple filling: Melt the butter in a large skillet over medium heat.  Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling.  Mix in the apple slices and toss well to coat.  Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes.  Let cool for a few minutes and pour into the prepared pie shell.  Set aside.

7. Reduce the heat of the oven to 350° F. 

8. To make the cheesecake layer: Combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.  

9. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. 

10. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  Bake until a knife inserted in the center comes out clean, about 30 minutes.

11. Remove from the oven, transfer to a wire rack and let cool to room temperature.  Refrigerate for at least 4 hours.

12. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form.  Spread gently over the top of the chilled cheesecake layer.  Top with dollops of caramel sauce and swirl with a knife to create a marbled effect.  Sprinkle with a handful of chopped pecans.

Source: Annie’s Eats, caramel from Baking from my Home to Yours by Dorie Greenspan

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Apple Spice Cookie Bars

Although its very close to the official start of winter – for some people in Buffalo it has come full force (Luckily, we avoided the major storm that trapped people in their car for 20 hours).  These fall inspired treats will keep you satisfied all winter long.   They are super simple to whip together and the best part is the gooey apple inside and the way the top crisps up.  The hardest part is letting them cool so you can cut them and eat them right up!

Ingredients

• 2 cups plus 2 Tbsp. all purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 tsp. ground cinnamon
• 1/8 tsp. nutmeg
• 1/8 tsp. allspice
• pinch ground cloves
• 1/2 cup unsalted butter, melted and cooled
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1 Tbsp. vanilla extract
• 2 apples, cored and diced
• cinnamon sugar for sprinkling

Directions

1. Preheat oven to 350 degrees and line 9x13 pan with foil and baking spray.

2. In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Whisk to combine and set aside.

3. In bowl of stand mixer fitted with the paddle attachment combine sugars and butter and beat on medium high until light and fluffy, about 1 minute.

4. Add eggs, one at a time, beating well to combine. Add vanilla extract and beat to combine.

5. Turn mixer on slow and fold in flour mixture a little at a time until just combined. Fold in apples.

6. Spread mixture evenly into prepared pan and sprinkle top generously with cinnamon sugar.

7. Place in oven and bake until cooked through, when top slightly bounces back to the touch, about 30 minutes.

8. Remove from oven and let cool completely before removing from pan, cutting and serving. Bars will be very soft.

Source: Beantown Baker – originally from Good Things Catered

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Brown Sugar Apple Cheesecake

For my brother-in-laws birthday this year, I wanted to make a dessert reminiscent of fall.  I haven’t made a cheesecake in a long time – so I wanted to give one a shot – so this one with the fall flavors and caramelized apples was so perfect.   I used a graham cracker crust on the bottom – then the apples are layered on top and covered with the spiced cheesecake filling.  I saved a few apples for the top for decoration. 

This would be a great addition to your Thanksgiving feast or any fall celebration – it was smooth, creamy and so delicious.  Enjoy!

Ingredients

for the crust

• 2 cups graham cracker crumbs
• 2 Tbsp. light brown sugar
• 1/2 tsp. ground cinnamon
• 1/2 stick (4 Tbsp.) unsalted butter, melted

for the apples

• 1/2 stick (4 Tbsp.) unsalted butter
• 3 large apples, peeled, cored and cut into eighths (I used Crispin)
• 2 Tbsp. light brown sugar

for the filling

• 3 (8-ounce packages) cream cheese, at room temperature
• 3/4 cup light brown sugar
• 6 Tbsp. sugar
• 3 Tbsp. apple cider
• 2 tsp. pure vanilla extract
• 2 tsp. ground cinnamon
• 3 large eggs
• 3/4 cup sour cream or plain greek yogurt
• 1/3 cup heavy cream

Directions

1. To Make the Crust: Butter the bottom and sides of a 10-inch springform pan.

2. Process the graham crackers in a food process until you get fine crumbs. Pulse in the sugar and cinnamon then pour over the melted butter and pulse until the crumbs are moistened.

3. Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom of the pan. Put the pan in the freezer while you preheat the oven.

4. Center a rack in the oven and preheat the oven to 350 degrees F.

5. Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides. Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned. Transfer to a rack to cool while you make the apples and the filling. Leave the oven at 350 degrees F.

6. To Make the Apples: Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3-5 minutes. Sprinkle the apples with 1 tablespoon of the brown sugar and cook them, turning, just until coated, another minute or so.  Place the apples onto a plate, wipe out the skillet and repeat with the remaining apples. Let the apples cool while you make the filling.

7. Have a roasting pan large enough to hold the springform pan at hand. Start boiling some water to fill the pan halfway.

8. To Make the Filling: Working with a stand mixer fitted with a paddle attachment beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth.

9. Add the sugars and beat for another 2 minutes.

10. Beat in the cider, vanilla, and cinnamon.

11. Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg.

12. Add in the sour cream or yogurt and heavy cream, beating just until the batter is smooth.

13. Pour about one third of the batter into the baked crust.

14. Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan (reserving several for topping if desired). Cover with the remaining cheesecake batter.

15. Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the pan.

16. Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark.   At 45 minutes you can also add in the apples for topping, if desired.

17. Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours or overnight. Then Serve.

Source: Baking: from My Home to Yours by Dorie Greenspan

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