Ingredients:
1 (9-inch) deep dish pie crust, chilled
Apple Filling:
2 1/2 lbs Granny Smith apples (5 large), peeled, cored, sliced 1/4 inch thick
2/3 cup sugar (I used 1/3 cup)
2-3 T flour
2 tsp cinnamon
2 T butter, melted
Preheat oven to 375 degrees. Place the pie crust in a 9-inch deep dish pie plate and refrigerate until ready to use. Line a baking sheet with foil.
In a large bowl, stir together apples, sugar, flour, cinnamon, and melted butter. Set aside.
Crumb Topping:
1 cup flour
1/2 cup brown sugar
1/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp salt
6 T cold butter, cut into small pieces
You can either use a pastry cutter, fork, or your food processor to blend the crumb topping ingredients together. Mix together the flour, brown sugar, sugar, cinnamon, and salt, then cut in the chilled butter (or pulse in food processor) until mixture resembles coarse crumbs.
Transfer apple filling to chilled pie crust and sprinkle with crumb topping. Place on foil lined baking sheet. Bake for 45 minutes, then cover loosely with foil and bake for another 30 minutes. Apples should be fork tender. Cool for 1 hour to allow it to set up. Serve warm with vanilla ice cream or whipped cream. Enjoy!
Note: Leftovers can be reheated in the oven to keep the topping and pie crust crispy. It's also really good cold from the refrigerator.
Showing posts with label Apples/Cinnamon. Show all posts
Showing posts with label Apples/Cinnamon. Show all posts
Apple~Cinnamon Bundt Cake
Ingredients:
2 cups all purpose white flour
1/2 cup whole wheat flour
2 tsp apple pie spice
1 tsp ground cinnamon
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup (2 sticks) unsalted butter, melted
1 1/2 cups packed light brown sugar
1/2 cup cinnamon apple sauce
4 large eggs
5 cups Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
Glaze:
1 cup powdered sugar
2 T apple juice
1/4 tsp ground cinnamon
Preheat oven to 350 degrees. Spray a bundt pan with non-stick cooking spray.
In a medium bowl, whisk together the white flour, whole wheat flour, apple pie spice, cinnamon, baking powder, salt, and baking soda.
In a large bowl, whisk together the butter, brown sugar, apple sauce, and eggs until smooth. Add the dry ingredients and whisk just until combined. Use a rubber spatula to fold in the apples. Pour batter into a 12-cup Bundt pan and smooth top
Note: The batter will be very thick and just barely coat the apples. The apples with release their moisture and the batter will become cake. Don't worry!
Bake for 45-55 minutes, or until toothpick comes out clean. Cool in pan for 15 minutes. Invert onto a wire rack to cool completely.
To make the glaze, stir together powdered sugar, apple juice, and cinnamon. Spoon over top of cooled cake. Enjoy!
2 cups all purpose white flour
1/2 cup whole wheat flour
2 tsp apple pie spice
1 tsp ground cinnamon
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup (2 sticks) unsalted butter, melted
1 1/2 cups packed light brown sugar
1/2 cup cinnamon apple sauce
4 large eggs
5 cups Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
Glaze:
1 cup powdered sugar
2 T apple juice
1/4 tsp ground cinnamon
Preheat oven to 350 degrees. Spray a bundt pan with non-stick cooking spray.
In a medium bowl, whisk together the white flour, whole wheat flour, apple pie spice, cinnamon, baking powder, salt, and baking soda.
In a large bowl, whisk together the butter, brown sugar, apple sauce, and eggs until smooth. Add the dry ingredients and whisk just until combined. Use a rubber spatula to fold in the apples. Pour batter into a 12-cup Bundt pan and smooth top
Note: The batter will be very thick and just barely coat the apples. The apples with release their moisture and the batter will become cake. Don't worry!
Bake for 45-55 minutes, or until toothpick comes out clean. Cool in pan for 15 minutes. Invert onto a wire rack to cool completely.
To make the glaze, stir together powdered sugar, apple juice, and cinnamon. Spoon over top of cooled cake. Enjoy!
Apple Pie
Ingredients:
1 Box Pillsbury pie crusts (2 crusts)
6 large Granny smith apples, peeled, cored, and sliced thin
1/4 to 1/2 cup granulated sugar (depending on how sweet you like your pie)
1/4 cup brown sugar
1 tsp apple pie spice
1 tsp cinnamon
3 T flour
egg + 1 T water, for egg wash
sugar and cinnamon, for top crust garnish
Preheat the oven to 350 degrees. Remove your pie crusts from the refrigerator and let them come to room temperature.
Prepare your apples by peeling, coring, and slicing them into thin strips. Add them to a large bowl of water with a splash of lemon juice as you are slicing them to keep from browning.
Press a pie crust into the bottom of a deep dish glass pie pan. Drain and pat the apples dry. Place them back into the large bowl. Add the granulated sugar, brown sugar, apple pie spice, cinnamon, and flour to the apples and stir to coat them evenly.
Pour the apples into the pie crust and mound slightly.
Now, you can either use a cute shaped cookie cutter for the top crust, or just place the crust on top and cut slits to allow the steam to escape. I used our Valentine heart shaped cookie cutters to decorate the top crust. Use your fingers to crimp and seal the crust edges together.
Brush the top and edges with egg wash. Sprinkle with sugar and cinnamon.
Bake for 30 minutes. Cover crust with foil, and continue to bake another 15 minutes, or until golden brown and apples are tender. Let cool slightly before cutting so it will set up. Enjoy with a big scoop of ice cream!
1 Box Pillsbury pie crusts (2 crusts)
6 large Granny smith apples, peeled, cored, and sliced thin
1/4 to 1/2 cup granulated sugar (depending on how sweet you like your pie)
1/4 cup brown sugar
1 tsp apple pie spice
1 tsp cinnamon
3 T flour
egg + 1 T water, for egg wash
sugar and cinnamon, for top crust garnish
Preheat the oven to 350 degrees. Remove your pie crusts from the refrigerator and let them come to room temperature.
Prepare your apples by peeling, coring, and slicing them into thin strips. Add them to a large bowl of water with a splash of lemon juice as you are slicing them to keep from browning.
Press a pie crust into the bottom of a deep dish glass pie pan. Drain and pat the apples dry. Place them back into the large bowl. Add the granulated sugar, brown sugar, apple pie spice, cinnamon, and flour to the apples and stir to coat them evenly.
Pour the apples into the pie crust and mound slightly.
Now, you can either use a cute shaped cookie cutter for the top crust, or just place the crust on top and cut slits to allow the steam to escape. I used our Valentine heart shaped cookie cutters to decorate the top crust. Use your fingers to crimp and seal the crust edges together.
Brush the top and edges with egg wash. Sprinkle with sugar and cinnamon.
Bake for 30 minutes. Cover crust with foil, and continue to bake another 15 minutes, or until golden brown and apples are tender. Let cool slightly before cutting so it will set up. Enjoy with a big scoop of ice cream!
Mini Monkey Bread
Ingredients:
2 cans 10 count Pillsbury buttermilk biscuits
1/3 cup granulated sugar
1 tsp cinnamon
Optional: chopped apples, raisins
2 T unsalted butter
1/4 cup light brown sugar
Vanilla Glaze:
1/2 cup powdered sugar
1/2 tsp vanilla extract
milk
Preheat oven to 350 degrees. Spray a jumbo muffin tin with non-stick cooking spray. Combine the granulated sugar and cinnamon in a gallon zip lock bag. Cut each biscuit in half, roll into a ball, and place in the bag. Seal it and shake well to coat each ball. Place a layer of the dough balls (about 4-5) in 4 muffin tins, add the apples and raisins (if using), then add another layer of dough balls on top. Top with more apples and raisins.
In a small sauce pan over medium low heat, stir together the 2 T butter and 1/4 cup brown sugar. Cook for one minute while stirring. Pour over each Monkey Bread.
Bake for 15-20 minutes, or until golden brown (keep an eye on them). Place muffin tin on a wire rack and let cool for 3 minutes. Invert onto a large platter. Mix together vanilla glaze and drizzle over top. Enjoy!
2 cans 10 count Pillsbury buttermilk biscuits
1/3 cup granulated sugar
1 tsp cinnamon
Optional: chopped apples, raisins
2 T unsalted butter
1/4 cup light brown sugar
Vanilla Glaze:
1/2 cup powdered sugar
1/2 tsp vanilla extract
milk
Preheat oven to 350 degrees. Spray a jumbo muffin tin with non-stick cooking spray. Combine the granulated sugar and cinnamon in a gallon zip lock bag. Cut each biscuit in half, roll into a ball, and place in the bag. Seal it and shake well to coat each ball. Place a layer of the dough balls (about 4-5) in 4 muffin tins, add the apples and raisins (if using), then add another layer of dough balls on top. Top with more apples and raisins.
In a small sauce pan over medium low heat, stir together the 2 T butter and 1/4 cup brown sugar. Cook for one minute while stirring. Pour over each Monkey Bread.
Bake for 15-20 minutes, or until golden brown (keep an eye on them). Place muffin tin on a wire rack and let cool for 3 minutes. Invert onto a large platter. Mix together vanilla glaze and drizzle over top. Enjoy!
Cinnamon Apple and Cranberry Oatmeal
Ingredients:
2 1/2 cups water
2 cups Quaker Old Fashioned Oats
2 apples, peeled, cored, and diced
3 T water
1/4 cup brown sugar
1-2 tsp cinnamon
dried cranberries
dash of milk
In a medium sauce pan, add water and bring to a boil. Stir in the oats,and cook over medium high heat for 5 minutes, stirring occasionally.
In a small sauce pan over medium heat, add the diced apples, 3 T water, brown sugar, and cinnamon. Cook until apples are tender, about 5-7 minutes.
2 1/2 cups water
2 cups Quaker Old Fashioned Oats
2 apples, peeled, cored, and diced
3 T water
1/4 cup brown sugar
1-2 tsp cinnamon
dried cranberries
dash of milk
In a medium sauce pan, add water and bring to a boil. Stir in the oats,and cook over medium high heat for 5 minutes, stirring occasionally.
In a small sauce pan over medium heat, add the diced apples, 3 T water, brown sugar, and cinnamon. Cook until apples are tender, about 5-7 minutes.
When the oatmeal is cooked, pour in the sauce from the cinnamon apples and add a dash of milk to make it nice and creamy, and stir up it good. Serve up in bowls, and top with the apples and cranberries. Enjoy!
Banana Apple Cupcake Muffins
Ingredients:
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1/4 cup vanilla yogurt
1/4 cup apple sauce
2 tsp vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 bananas, mashed
1 Granny smith apple, peeled and diced small
Preheat oven to 350 degrees. Line two cupcake/muffin tins with 17 paper liners.
In a large stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, and mix. Add the yogurt, apple sauce, and vanilla extract, and mix until incorporated. Sift in the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Turn mixer on low and mix just until combined. Remove the mixing bowl and fold in the mashed bananas and diced apples. You can also stir in some golden raisins or dried cranberries.
Use an ice cream scoop to fill the cupcake liners almost full. Bake for 20-22 minutes, or until toothpick comes out almost clean. Let cool in the pan for 5 minutes. Remove to a wire rack to cool completely before icing.
Vanilla Icing/Glaze
1 cup powdered sugar
1 tsp vanilla extract
1 T plus 1 Tsp milk
Mix all ingredients in a small bowl. Pour into a plastic sandwich bag, cut a small hole in the corner, and drizzle over the cooled cupcakes. Enjoy!
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1/4 cup vanilla yogurt
1/4 cup apple sauce
2 tsp vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 bananas, mashed
1 Granny smith apple, peeled and diced small
Preheat oven to 350 degrees. Line two cupcake/muffin tins with 17 paper liners.
In a large stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, and mix. Add the yogurt, apple sauce, and vanilla extract, and mix until incorporated. Sift in the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Turn mixer on low and mix just until combined. Remove the mixing bowl and fold in the mashed bananas and diced apples. You can also stir in some golden raisins or dried cranberries.
Use an ice cream scoop to fill the cupcake liners almost full. Bake for 20-22 minutes, or until toothpick comes out almost clean. Let cool in the pan for 5 minutes. Remove to a wire rack to cool completely before icing.
Vanilla Icing/Glaze
1 cup powdered sugar
1 tsp vanilla extract
1 T plus 1 Tsp milk
Mix all ingredients in a small bowl. Pour into a plastic sandwich bag, cut a small hole in the corner, and drizzle over the cooled cupcakes. Enjoy!
Chunky Cinnamon Apple Sauce
Ingredients:
4-5 cups Granny Smith apples (3 very large or 6 small), peeled and sliced thin
1/4 cup white sugar
1 T brown sugar
2/3 cup water
1 tsp cinnamon
In a large sauce pan, add all ingredients and stir to coat apples. Cover with a lid and cook over low heat for 20 minutes, stirring occasionally. Remove the lid and stir well to break up the apples. Cook another few minutes until the mixture is thickened. Cool to room temperature and then refrigerate until ready to serve. Enjoy!
4-5 cups Granny Smith apples (3 very large or 6 small), peeled and sliced thin
1/4 cup white sugar
1 T brown sugar
2/3 cup water
1 tsp cinnamon
In a large sauce pan, add all ingredients and stir to coat apples. Cover with a lid and cook over low heat for 20 minutes, stirring occasionally. Remove the lid and stir well to break up the apples. Cook another few minutes until the mixture is thickened. Cool to room temperature and then refrigerate until ready to serve. Enjoy!
Upside Down Apple Spice Cake with Coconut
Cake Ingredients:
1 - Betty Crocker Spice cake mix
1/2 cup cinnamon apple sauce
1 1/4 cup water
1 T vegetable oil
3 eggs
1/2 cup shredded coconut
1/2 cup diced Granny Smith apples
Apple Topping:
2 large Granny Smith apples, peeled and sliced (dice up 1/2 cup for cake mix)
1 T butter
1/2 tsp ground cinnamon
Caramel Topping:
4 T butter
3/4 cup light brown sugar
Preheat oven to 325 degrees. Spray a bundt cake pan with non-stick cooking spray.
In a large stand mixer, add cake mix, apple sauce, water, vegetable oil, and eggs. Mix on medium speed for 3 minutes. Stir in the coconut and diced apples. Set aside.
In a small sauce pan, add the 1 T butter, sliced apples, and 1/2 tsp cinnamon. Saute until just pliable, about 3 minutes. This will make it easier to arrange them in the bundt pan without breaking them. Remove and set aside.
Use the same sauce pan to melt the 4 T butter and 3/4 cup brown sugar. Cook over medium low heat for 5 minutes. While this is cooking you can arrange the apples in the bundt pan. Pour the caramel sauce over the apples. Then pour the cake mix over the caramel.
Bake for 42-45 minutes, or until the cake springs back to the touch. I also tested mine with a long skewer just to make sure it was done in the middle. This is a very moist cake.
When the cake is done, place a plate over the top and carefully turn it over. Be careful not to burn yourself in any of the caramel drips out...I speak from experience. Enjoy!
1 - Betty Crocker Spice cake mix
1/2 cup cinnamon apple sauce
1 1/4 cup water
1 T vegetable oil
3 eggs
1/2 cup shredded coconut
1/2 cup diced Granny Smith apples
Apple Topping:
2 large Granny Smith apples, peeled and sliced (dice up 1/2 cup for cake mix)
1 T butter
1/2 tsp ground cinnamon
Caramel Topping:
4 T butter
3/4 cup light brown sugar
Preheat oven to 325 degrees. Spray a bundt cake pan with non-stick cooking spray.
In a large stand mixer, add cake mix, apple sauce, water, vegetable oil, and eggs. Mix on medium speed for 3 minutes. Stir in the coconut and diced apples. Set aside.
In a small sauce pan, add the 1 T butter, sliced apples, and 1/2 tsp cinnamon. Saute until just pliable, about 3 minutes. This will make it easier to arrange them in the bundt pan without breaking them. Remove and set aside.
Use the same sauce pan to melt the 4 T butter and 3/4 cup brown sugar. Cook over medium low heat for 5 minutes. While this is cooking you can arrange the apples in the bundt pan. Pour the caramel sauce over the apples. Then pour the cake mix over the caramel.
Bake for 42-45 minutes, or until the cake springs back to the touch. I also tested mine with a long skewer just to make sure it was done in the middle. This is a very moist cake.
When the cake is done, place a plate over the top and carefully turn it over. Be careful not to burn yourself in any of the caramel drips out...I speak from experience. Enjoy!
Apple and Cinnamon Spice Muffins
Ingredients:
2/3 cup all-purpose whole wheat flour
1/2 cup all-purpose white flour
1 1/2 tsp baking powder
pinch of salt
1 tsp Apple pie spice
1/2 tsp ground cinnamon
1/4 cup granulated sugar
2 small apples, peeled, cored, and finely chopped
1/2 cup milk
1 egg
4 T butter, melted
Topping:
1/4 cup light brown sugar
1/2 tsp cinnamon
2-3 T old fashioned oats
1 T butter, melted
Preheat oven to 350 degrees. Place 7 paper liners in a muffin pan.
Sift the whole wheat flour, white flour, baking powder, salt, and cinnamon together in a large bowl. Stir in the sugar and chopped apples. Place the milk, egg, and butter in a separate bowl and mix. Add the wet ingredients to the dry ingredients and gently stir until just combined.
Divide the batter evenly between the muffin liners. To make the topping, mix all ingredients together in a small bowl. Sprinkle topping over the muffins. Bake for 18 minutes, or until risen and golden. Place pan on a cooling rack for 5 minutes. These are best served warm. Enjoy!
2/3 cup all-purpose whole wheat flour
1/2 cup all-purpose white flour
1 1/2 tsp baking powder
pinch of salt
1 tsp Apple pie spice
1/2 tsp ground cinnamon
1/4 cup granulated sugar
2 small apples, peeled, cored, and finely chopped
1/2 cup milk
1 egg
4 T butter, melted
Topping:
1/4 cup light brown sugar
1/2 tsp cinnamon
2-3 T old fashioned oats
1 T butter, melted
Preheat oven to 350 degrees. Place 7 paper liners in a muffin pan.
Sift the whole wheat flour, white flour, baking powder, salt, and cinnamon together in a large bowl. Stir in the sugar and chopped apples. Place the milk, egg, and butter in a separate bowl and mix. Add the wet ingredients to the dry ingredients and gently stir until just combined.
Divide the batter evenly between the muffin liners. To make the topping, mix all ingredients together in a small bowl. Sprinkle topping over the muffins. Bake for 18 minutes, or until risen and golden. Place pan on a cooling rack for 5 minutes. These are best served warm. Enjoy!
Cinnamon Apple Pancakes with Maple Bacon
Ingredients:
8 pieces of thick slice bacon
Maple or regular pancake syrup
2 apples, diced small (I used Granny Smith)
dash of cinnamon
dash of nutmeg
1 T brown sugar
1/4 cup water
1 cup Hungry Jack Buttermilk Complete pancake mix
3/4 cup water
1/2 tsp cinnamon
Preheat oven to 400 degrees. Lay bacon on foil lined baking sheet. Lightly drizzle syrup over bacon (just a little bit). Bake for 15 minutes, or until crispy.
In a small pan, add diced apples, dash of cinnamon, dash of nutmeg, 1 T brown sugar, and 1/4 cup water. Simmer on low until apples are tender, about 10 minutes.
In a bowl, add pancake mix, water, and cinnamon. Stir until combined. Heat a large skillet or griddle on medium low heat. Cook pancakes until golden brown.
Top pancakes with cinnamon apple mixture and syrup. Enjoy with your maple bacon!
8 pieces of thick slice bacon
Maple or regular pancake syrup
2 apples, diced small (I used Granny Smith)
dash of cinnamon
dash of nutmeg
1 T brown sugar
1/4 cup water
1 cup Hungry Jack Buttermilk Complete pancake mix
3/4 cup water
1/2 tsp cinnamon
Preheat oven to 400 degrees. Lay bacon on foil lined baking sheet. Lightly drizzle syrup over bacon (just a little bit). Bake for 15 minutes, or until crispy.
In a small pan, add diced apples, dash of cinnamon, dash of nutmeg, 1 T brown sugar, and 1/4 cup water. Simmer on low until apples are tender, about 10 minutes.
In a bowl, add pancake mix, water, and cinnamon. Stir until combined. Heat a large skillet or griddle on medium low heat. Cook pancakes until golden brown.
Top pancakes with cinnamon apple mixture and syrup. Enjoy with your maple bacon!
Caramel Apple Pie
Ingredients:
1 recipe for 9 inch double crust pie (or 1 box Pillsbury refrigerated pie crust)
1/2 cup unsalted butter
3 T all purpuse flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup water
6 Granny Smith apples, peeled, cored, and thinly sliced
1 tsp cinnamon
Directions:
1. Peel, core, and slice the apples very thin. Place sliced apples in a large bowl of water as you complete them to prevent browning. When all the apples are sliced, drain the water. Add 1 tsp cinnamon over apples and stir to coat them all.
2. Place the bottom crust in a 9 inch pie pan. Fill with the cinnamon apples, and mound slightly.
3. Roll out top crust slightly so it is thinner. Use a pastry cutter or sharp knife to cut into 1/2 inch strips. Cover the apples with the lattice strips. Roll the overlapping lattice strips under the bottom pie crust. Use your fingers to crimp the edges. Here are some helpful instructions for the lattice top: Lattice Pie Crust Instructions and Lattice Pie Crust Instructional Video
4. Melt the butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar, and water. Bring to a boil, reduced temperature to low, and simmer for 5 minutes.
5. Slowly pour the caramel mixture over the crust, being careful so that it does not run off.
6. Wrap the thick pie crust edges with foil so they do not burn. You will remove this later in the cooking process so it will brown.
7. Place apple pie on foil lined baking sheet. Bake for 15 minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for 25 minutes. Remove the foil from the edges of the crust and bake another 10 minutes.
Let the pie cool for an hour or so so it can set up. Now serve yourself up a big piece with some vanilla ice cream or whipped cream. Enjoy!
1 recipe for 9 inch double crust pie (or 1 box Pillsbury refrigerated pie crust)
1/2 cup unsalted butter
3 T all purpuse flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup water
6 Granny Smith apples, peeled, cored, and thinly sliced
1 tsp cinnamon
Directions:
1. Peel, core, and slice the apples very thin. Place sliced apples in a large bowl of water as you complete them to prevent browning. When all the apples are sliced, drain the water. Add 1 tsp cinnamon over apples and stir to coat them all.
2. Place the bottom crust in a 9 inch pie pan. Fill with the cinnamon apples, and mound slightly.
3. Roll out top crust slightly so it is thinner. Use a pastry cutter or sharp knife to cut into 1/2 inch strips. Cover the apples with the lattice strips. Roll the overlapping lattice strips under the bottom pie crust. Use your fingers to crimp the edges. Here are some helpful instructions for the lattice top: Lattice Pie Crust Instructions and Lattice Pie Crust Instructional Video
4. Melt the butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar, and water. Bring to a boil, reduced temperature to low, and simmer for 5 minutes.
5. Slowly pour the caramel mixture over the crust, being careful so that it does not run off.
6. Wrap the thick pie crust edges with foil so they do not burn. You will remove this later in the cooking process so it will brown.
7. Place apple pie on foil lined baking sheet. Bake for 15 minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for 25 minutes. Remove the foil from the edges of the crust and bake another 10 minutes.
Let the pie cool for an hour or so so it can set up. Now serve yourself up a big piece with some vanilla ice cream or whipped cream. Enjoy!
Cinnamon Apple Galette
Ingredients:
1 Pillsbury refrigerated pie crust
3 apples, cored and sliced thin
2 T flour
2 tsp cinnamon
1/4 tsp allspice
1/2 cup brown sugar
2 T water
Eggwash:
1 egg
1 tsp water
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spray with non-stick cooking spray. In a medium sized bowl, add the sliced apples and the remaining ingredients. Stir to combine. Unroll the pie dough and roll out to a 13-inch circle. Lay the pie dough in the center of the prepared baking sheet. Add the apple mixture to the center leaving a 3-inch border. Fold edges of dough toward the center, overlapping a bit, and pinch to seal around the entire circle. The center will be completely open. Make the egg wash by beating up an egg with a teaspoon of water. Brush egg wash on the crust and sprinkle with brown sugar and cinnamon.
Bake for 25 minutes, or until pie dough is golden brown. The filling may leak out a little while baking...that's ok. It's a free form pie that will still taste delicious! If you have some caramel sauce in the fridge, drizzle some over top. Enjoy!
1 Pillsbury refrigerated pie crust
3 apples, cored and sliced thin
2 T flour
2 tsp cinnamon
1/4 tsp allspice
1/2 cup brown sugar
2 T water
Eggwash:
1 egg
1 tsp water
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spray with non-stick cooking spray. In a medium sized bowl, add the sliced apples and the remaining ingredients. Stir to combine. Unroll the pie dough and roll out to a 13-inch circle. Lay the pie dough in the center of the prepared baking sheet. Add the apple mixture to the center leaving a 3-inch border. Fold edges of dough toward the center, overlapping a bit, and pinch to seal around the entire circle. The center will be completely open. Make the egg wash by beating up an egg with a teaspoon of water. Brush egg wash on the crust and sprinkle with brown sugar and cinnamon.
Bake for 25 minutes, or until pie dough is golden brown. The filling may leak out a little while baking...that's ok. It's a free form pie that will still taste delicious! If you have some caramel sauce in the fridge, drizzle some over top. Enjoy!
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