Apple Desserts
Apple Desserts just might be the second favorite autumn/winter desserts after Pumpkin Desserts. (Nope, no scientific survey on this, just my observation.)
Here are six yummy apple desserts to get you through the day, including Orchard-Fresh Baked Apple Pies and Apple Spice Cake with Vanilla Butter Sauce. Yum! Enjoy!
APPLE PIE
I got the original recipe for this from an old Betty Crocker Cookbook, years ago. I've tweaked the recipe a bit; the original called for butter, which mine doesn't, while I add apple cider or apple juice, which isn't in the original. I've also added a few things here and there. Here's my weaked version apple pie.
Ingredients
Crust for a 9-inch two-crust pie
3/4 cup + 1 tablespoon sugar
1/4 cup all-purpose flour (do not use self-rising flour, but if you must use it, omit salt)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
pinch of ground cloves
dash salt
6 to 7 cups apples (6 to 8 apples), peeled and thinly sliced
1/4 cup apple cider or apple juice
Directions
Heat oven to 425 degrees. Prepare crust and line pie pan with bottom crust.
Placed cut up apples in large bowl. Add sugar, flour, nutmeg, cinnamon, salt and (lastly) apple cider or juice. Mix apples and additions with hands, then pour apples and additions into crust-lined pie pan.
Cover with top crust, cut slits into top crust, then seal edges of crusts. (Note: You can replace top crust with a lattice crust.) Cover top of pie with aluminum foil to prevent excess browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2-1/2 hours, plus at least 3-1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2-1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2-1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1-1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1-3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
ORCHARD-FRESH BAKED APPLE PIES
This was in the October 2007 issure of Vegetarian Times, page 67. It begins, "Topping baked apples with pastry turns a basic fall dessert into a signature dish. Choose the biggest, roundest apples you can find to have as much room for filling as possible." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/orchard-fresh-baked-apple-pies/.
Ingredients
6 large red apples, divided
1/4 cup brown sugar
1 Tbs. cornstarch
1/2 tsp. ground cinnamon, divided
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/2 17.3-oz. pkg. frozen puff pastry (1 sheet), thawed, cut into 4 3-inch circles
2 Tbs. soymilk
1 Tbs. sugar
Preparation
Preheat oven to 350°F. Slice 1/2-inch off tops of 4 apples. Scoop out centers of apples, leaving 1/2-inch shell. Place scooped-out flesh in bowl. Peel and thinly slice remaining 2 apples. Add to bowl, and toss with brown sugar, cornstarch, 1/4 tsp. cinnamon, ginger, allspice, and 1 Tbs. water. Stuff apples with filling; place on baking sheet.
Place puff pastry circles on top of apples. Brush with soymilk, and flute edges with fork. Combine sugar and 1/4 tsp. cinnamon in bowl, and sprinkle over pastry tops. Bake 40 to 45 minutes, or until apples are tender.
CINNAMON-APPLE BROWN BETTY
This is from Heather Demeritte of Scottsdale, Arizona, and posted on Taste of Home. Heather wrote, "If I had to define the 'Betty' of Apple Brown Betty, she'd be a smart and thrifty Southern gal with a knack for creating simple, soul-comforting desserts. In this sweet dish, spiced apples are slow-cooked between layers of cinnamon-raisin bread cubes for a wonderful twist on the traditional oven-baked classic."
Prep Time: 15 minutes; Cook Time: 2 hours; Makes 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/cinnamon-apple-brown-betty/.
Ingredients
5 medium tart apples, cubed
2 tablespoons lemon juice
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons butter, melted
6 cups cubed day-old cinnamon-raisin bread (about 10 slices)
Sweetened whipped cream, optional
Directions
In a large bowl, toss apples with lemon juice. In a small bowl, mix brown sugar, cinnamon and nutmeg; add to apple mixture and toss to coat. In a large bowl, drizzle butter over bread cubes; toss to coat.
Place 2 cups bread cubes in a greased 3- or 4-qt. slow cooker. Layer with half of the apple mixture and 2 cups bread cubes. Repeat layers. Cook, covered, on low 2-3 hours or until apples are tender. Stir before serving. If desired, top with whipped cream.
VIENNESE APPLE STRUDEL
This was in the October 2006 issue of Vegetarian Times, page 40. It begins, "Spicy, tender apple varieties such as Winesap, Rome, Empire, and Gala are best for this quick-cooking treat." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/viennese-apple-strudel/.
Ingredients
1/2 cup raisins
2 large apples, peeled and coarsely chopped (about 3 cups)
3 Tbs. flour
2 Tbs. fresh lemon juice
2 Tbs. light brown sugar
2 Tbs. granulated sugar
1 tsp. ground cinnamon
6 sheets frozen phyllo dough, thawed
Preparation
Preheat oven to 350°F. Coat large baking sheet with cooking spray. Place raisins in small bowl, and cover with boiling water. Soak 5 minutes to plump, then drain.
Toss together raisins, apples, flour, lemon juice, and brown sugar in bowl, and set aside.
Stir together granulated sugar and cinnamon. Place 1 phyllo sheet on work surface, and lightly coat with cooking spray. Sprinkle with cinnamon sugar. Top with second phyllo sheet. Repeat with remaining phyllo and sugar.
Spoon apple mixture into center of phyllo sheets, leaving 2-inch border on all sides. Tuck end borders over apple mixture, then loosely roll into a log. Place seam side down on prepared baking sheet. Spray with cooking spray, and sprinkle with remaining cinnamon sugar. Bake 35 minutes, or until golden brown. Slice on diagonal into 8 portions, and serve.
APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE
This comes from the infamous long-since-forgotten emailing list. Makes 10 servings.
Ingredients
1 cup flour
1 tablespoon Apple Pie Spice
1 teaspoon Ground Allspice
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons Pure Vanilla Extract
2 apples (Granny Smith or Gala), peeled and chopped (about 2 cups)
1/2 cup raisins
1/2 cup chopped walnuts
Vanilla Butter Sauce (recipe follows)
Directions
Preheat oven to 350°F. Mix flour, apple pie spice, allspice and salt in small bowl; set aside.
Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate.
Serve warm with Vanilla Butter Sauce.
Vanilla Butter Sauce:
Bring 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 2 tablespoons Pure Vanilla Extract. Serve warm. Makes about 1-1/2 cups.
Test Kitchen Tip: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake in the oven and the sauce on top of the stove before serving.
Here are six yummy apple desserts to get you through the day, including Orchard-Fresh Baked Apple Pies and Apple Spice Cake with Vanilla Butter Sauce. Yum! Enjoy!
APPLE PIE
I got the original recipe for this from an old Betty Crocker Cookbook, years ago. I've tweaked the recipe a bit; the original called for butter, which mine doesn't, while I add apple cider or apple juice, which isn't in the original. I've also added a few things here and there. Here's my weaked version apple pie.
Ingredients
Crust for a 9-inch two-crust pie
3/4 cup + 1 tablespoon sugar
1/4 cup all-purpose flour (do not use self-rising flour, but if you must use it, omit salt)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
pinch of ground cloves
dash salt
6 to 7 cups apples (6 to 8 apples), peeled and thinly sliced
1/4 cup apple cider or apple juice
Directions
Heat oven to 425 degrees. Prepare crust and line pie pan with bottom crust.
Placed cut up apples in large bowl. Add sugar, flour, nutmeg, cinnamon, salt and (lastly) apple cider or juice. Mix apples and additions with hands, then pour apples and additions into crust-lined pie pan.
Cover with top crust, cut slits into top crust, then seal edges of crusts. (Note: You can replace top crust with a lattice crust.) Cover top of pie with aluminum foil to prevent excess browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2-1/2 hours, plus at least 3-1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2-1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2-1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1-1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1-3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
ORCHARD-FRESH BAKED APPLE PIES
This was in the October 2007 issure of Vegetarian Times, page 67. It begins, "Topping baked apples with pastry turns a basic fall dessert into a signature dish. Choose the biggest, roundest apples you can find to have as much room for filling as possible." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/orchard-fresh-baked-apple-pies/.
Ingredients
6 large red apples, divided
1/4 cup brown sugar
1 Tbs. cornstarch
1/2 tsp. ground cinnamon, divided
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/2 17.3-oz. pkg. frozen puff pastry (1 sheet), thawed, cut into 4 3-inch circles
2 Tbs. soymilk
1 Tbs. sugar
Preparation
Preheat oven to 350°F. Slice 1/2-inch off tops of 4 apples. Scoop out centers of apples, leaving 1/2-inch shell. Place scooped-out flesh in bowl. Peel and thinly slice remaining 2 apples. Add to bowl, and toss with brown sugar, cornstarch, 1/4 tsp. cinnamon, ginger, allspice, and 1 Tbs. water. Stuff apples with filling; place on baking sheet.
Place puff pastry circles on top of apples. Brush with soymilk, and flute edges with fork. Combine sugar and 1/4 tsp. cinnamon in bowl, and sprinkle over pastry tops. Bake 40 to 45 minutes, or until apples are tender.
CINNAMON-APPLE BROWN BETTY
This is from Heather Demeritte of Scottsdale, Arizona, and posted on Taste of Home. Heather wrote, "If I had to define the 'Betty' of Apple Brown Betty, she'd be a smart and thrifty Southern gal with a knack for creating simple, soul-comforting desserts. In this sweet dish, spiced apples are slow-cooked between layers of cinnamon-raisin bread cubes for a wonderful twist on the traditional oven-baked classic."
Prep Time: 15 minutes; Cook Time: 2 hours; Makes 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/cinnamon-apple-brown-betty/.
Ingredients
5 medium tart apples, cubed
2 tablespoons lemon juice
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons butter, melted
6 cups cubed day-old cinnamon-raisin bread (about 10 slices)
Sweetened whipped cream, optional
Directions
In a large bowl, toss apples with lemon juice. In a small bowl, mix brown sugar, cinnamon and nutmeg; add to apple mixture and toss to coat. In a large bowl, drizzle butter over bread cubes; toss to coat.
Place 2 cups bread cubes in a greased 3- or 4-qt. slow cooker. Layer with half of the apple mixture and 2 cups bread cubes. Repeat layers. Cook, covered, on low 2-3 hours or until apples are tender. Stir before serving. If desired, top with whipped cream.
VIENNESE APPLE STRUDEL
This was in the October 2006 issue of Vegetarian Times, page 40. It begins, "Spicy, tender apple varieties such as Winesap, Rome, Empire, and Gala are best for this quick-cooking treat." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/viennese-apple-strudel/.
Ingredients
1/2 cup raisins
2 large apples, peeled and coarsely chopped (about 3 cups)
3 Tbs. flour
2 Tbs. fresh lemon juice
2 Tbs. light brown sugar
2 Tbs. granulated sugar
1 tsp. ground cinnamon
6 sheets frozen phyllo dough, thawed
Preparation
Preheat oven to 350°F. Coat large baking sheet with cooking spray. Place raisins in small bowl, and cover with boiling water. Soak 5 minutes to plump, then drain.
Toss together raisins, apples, flour, lemon juice, and brown sugar in bowl, and set aside.
Stir together granulated sugar and cinnamon. Place 1 phyllo sheet on work surface, and lightly coat with cooking spray. Sprinkle with cinnamon sugar. Top with second phyllo sheet. Repeat with remaining phyllo and sugar.
Spoon apple mixture into center of phyllo sheets, leaving 2-inch border on all sides. Tuck end borders over apple mixture, then loosely roll into a log. Place seam side down on prepared baking sheet. Spray with cooking spray, and sprinkle with remaining cinnamon sugar. Bake 35 minutes, or until golden brown. Slice on diagonal into 8 portions, and serve.
APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE
This comes from the infamous long-since-forgotten emailing list. Makes 10 servings.
Ingredients
1 cup flour
1 tablespoon Apple Pie Spice
1 teaspoon Ground Allspice
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons Pure Vanilla Extract
2 apples (Granny Smith or Gala), peeled and chopped (about 2 cups)
1/2 cup raisins
1/2 cup chopped walnuts
Vanilla Butter Sauce (recipe follows)
Directions
Preheat oven to 350°F. Mix flour, apple pie spice, allspice and salt in small bowl; set aside.
Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate.
Serve warm with Vanilla Butter Sauce.
Vanilla Butter Sauce:
Bring 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 2 tablespoons Pure Vanilla Extract. Serve warm. Makes about 1-1/2 cups.
Test Kitchen Tip: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake in the oven and the sauce on top of the stove before serving.
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