6 Amazing Apple Pie Recipes


Apples are the craze during the fall season. You have the classic red, Granny Smith, Gala, Golden, Fuji, and more. From the red to the golden yellow, the sight of an apple shows us fall has arrived. Not only does this fall fruit taste great off the branch, but it serves as one of pie’s best fillers.

Apple pie has always been an age-old favorite, dating back to 1390. The first-ever recorded apple pie recipe was created by the Master Cooks of King Richard II. Back then, sugar was scarce and pie crusts were not intended for eating, but just for storage. In the last 600 years, apple pie has had a major makeover with sweet sugars, delightful spices, and flaky crusts. Since 1390, we’ve seen traditional apple pies, French apple pies, and apple pie “à la mode” (popularized in the 1890s by Charles Watson Townsend after a trip to New York). Apple pie may not have originated in America, but it will always be an American favorite.

Salty Caramel Apple Pie 

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Recipe

Nothing says “Autumn” quite like a homemade apple pie! In this caramel apple recipe, the apple remains the star of the show but, in a wild-card move, I’ve added fleur-de-sel to bring out the robust, hidden flavor notes of the fruit’s natural sweetness. Enjoy!

 Apple Crumb Pie

Here’s a fantastic pie from Tate’s Bake Shop, located in Southampton. The balanced combination of tart filling and sweet crunchy topping in this apple crumb pie is excellent. If you like your pie less sweet, leave off the crumb topping and top the filling with pie pastry for traditional apple pie.

Apple Crumb Pie

Recipe

Apple Pie with Cream Cheese Pie Crust

Here it is, the pie I made earlier this week with cream cheese and apples picked at a friend’s wedding in Santa Cruz. I ended up taking this apple pie to my office after I photographed it, and there wasn’t anything left on the plate by the time I came back 15 minutes later.

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Recipe

McDonald’s Apple Pie

Ah, McDonald’s apple pies – we liked you better when you were fried, but we also understand why that can’t be anymore. Ever since McDonald’s started transitioning their menu to target a nutritionally conscious crowd, we’ve had to settle for our dessert pies un-fried, which are technically turnovers, baked but still delicious. Introduced in the late 1960s, these small dessert treats were hits immediately. There’s nothing more American than hamburgers, fries, milkshakes, and pies – and you can find them all under the golden arches.

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Recipe

Bacon Weave Apple Pie

This recipe brings apple pie to the next level and gives the dessert a meaty upgrade. We took an American classic and added sweet flavored bacon inside the pie, added it to the crust, and made a deliciously beautiful bacon-weaved top.

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Recipe

Cheddar Cheeze-It Apple Pie Recipe

Adapted from one of chef David Burke’s creations, the original version of this recipe already had Cheddar cheese in it, but we gave it an extra dose with Cheez-It crackers.

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Recipe

 

Source

 

Pumpkin Butterscotch Fudge


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Ingredients

2.5 cups granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter
1 cup half-and-half
1/2 cup canned pumpkin
3/4 tsp pumpkin pie spice
dash of ground cloves
1 (12-ounce) package butterscotch chips
1 (7-ounce) jar marshmallow creme
1 tsp vanilla extract
1 cup chopped pecans or walnuts (optional)

Instructions

Line an 8-inch or 9-inch square pan with foil.
Butter the foil generously and set aside.
Bring sugars, butter, half-and-half, pumpkin, and spices to a boil over medium to medium-low heat in a heavy-bottomed 5 quart pot, stirring frequently.
Continue cooking, stirring constantly, to the soft ball stage using a candy thermometer.
Remove from heat and stir in butterscotch chips until fully melted. This takes several minutes.
Add the marshmallow creme and stir until blended.
Add the vanilla and nuts and stir until combined.
Pour into prepared dish and cool.
Cut into squares and store in an airtight container.

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Stuffed Jack-O-Lantern Bell Peppers


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6 bell peppers, any color

1 pound ground beef

1 egg

4 slices whole wheat bread, cubed

1 small onion, chopped

1 small tomato, diced

2 cloves garlic, minced

1/2 cup chili sauce

1/4 cup prepared yellow mustard

3 tablespoons Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon pepper

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.
Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
Wash the peppers, and cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.
Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

Source

Maple Bacon Biscuits


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Ingredients (Yields 24 Biscuits.)
1 pound bacon, cut into 1/2-inch pieces
3 1/2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 pound (2 sticks) butter, cut into 1/2 -inch cubes
3/4 cup plus 2 tablespoons maple syrup, divided
3/4 cup plus 2 tablespoons buttermilk
1 egg yolk
1 egg
1 tablespoon heavy cream
Fleur de sel

Method
Cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.
On a lightly floured surface, gently press or roll the dough to 1-inch thickness. Cut the biscuits using a 2-inch round cutter; you should have 24 biscuits. Place 12 biscuits on each of two parchment-lined baking sheets, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes.
Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of fleur de sel.
Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray). Remove the tray from the oven. Quickly drizzle 1 teaspoon of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Serve while still warm.Makes 2 dozen biscuits.

Note: Fleur De Sel , I knew a few might be wondering as I did what this was. This is from Wikipedia

Fleur de sel (“flower of salt” in French; French pronunciation: ​[flœr də sɛl]) or flor de sal (in Portuguese, Spanish and Catalan) is a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans.[1] Traditional French fleur de sel is collected off the coast of Brittany, most notably in the town of Guérande (Fleur de Sel de Guérande being the most revered), but also in Noirmoutier, Île de Ré[2] and Camargue.

Flor de sal also has a large production in Portugal,[3] mostly in Aveiro District and in Algarve, being commercialized worldwide from the ancient salt production regions existing in this country, by traditional methods, with high certified quality standards. It is an artisanal food product. Due to its relative scarcity and its labor-intensive production, flor de sal (flower of salt/fleur de sel) is one of the most expensive salts.

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