Cut 2-3 slits in the top layer of dough with a pairing knife, about and inch and a half long. Then, place and arrange the other crust on top of the filling. Spread the apple filling on top of the crust layer in your pie pan. Let it cool to room temperature for about 30 minutes. This is done on the stovetop to create a gooey caramel sauce that bakes with the apples. For a complete guide, check out my article on how to cut apples for apple pie (see? I’ve got you fully covered:). Slice the apples into about 1/8-in thick slices, but don’t worry if it’s not exact. This step can also be done after you make the apple filling. Cover with plastic wrap or aluminum foil and place in the fridge. Place one in a pie pan, and the other on a baking sheet lined with parchment paper. Allow both to chill for about an hour, as directed in the recipe. First, make my perfect pie crust.This recipe makes two discs of dough.And don’t forget to serve it with a scoop of creamy no-churn vanilla ice cream! This pie is also the perfect Thanksgiving dessert idea. ![]() Making an apple pie requires a few steps, so make sure to read the recipe and the entire post before you start in order to keep yourself organized. So curious, in fact, that I had to try it myself. My mom ordered one, and when she took a bite, her eyes were filled with such joy that it made me curious. The day I really fell in love with apple pie was when I was on a tour to the Amish country with my family. I guess that I was right on some level, because now that I’m older ( older, not old – but depends who you ask), I love apple pie. Still, my mom never gave up and kept letting us try her caramel apple pies while the younger, more stubborn version of me kept telling her that apple pie was simply for old people. Instead, I was (and always will be) a chocolate-loving girl. In fact, I didn’t really like any fruit-based desserts. It’s like I can take a bite and instantly forget about all my problems – which is exactly what I’m doing right now, by the way. They provide an inherently cozy, homey, relaxing feeling which is why it’s one of my favorite apple dessert recipes. There’s something magical about apple pies. It’s simple to make and perfect for fall – and a guaranteed crowd pleaser! If you've been following along with me for a while, you've heard me lament about my struggle with eating fruit.With a buttery, flaky crust and rich caramel apple filling, this is a perfect apple pie that’s sure to please year after year. However, you don't even have to eat these apples as part of a recipe to enjoy them. Drizzle caramel sundae sauce over apple bites in a quick, back and forth motion.Fill a small Ziplock bag with caramel sundae sauce and cut off a small piece of the corner end (about 1/16 of an inch).Push a long toothpick through the cheese at the top of the apple pie bite, all the way down to through the mini pita.Add 2-3 cheese shapes (or 1-2 squares of cheese).* Or you can simply cut in small square pieces. In most cases, I was able to get 2 shapes out of one small square. Try to get as many shapes out of one piece of cheese as you can. Cut cheese into shapes with small round (cut round pieces in half for moon shapes) and star cutters, if desired.Add 4 pieces of apple, overlapping and slightly twisting each piece, as shown. Place a cooked mini whole wheat pita on a flat surface, such as a cutting board. ![]() Remove core with end of an apple corer or with a small round cutter.Wash apples and slice about ¼ inch thick.Cook for 2 minutes, then flip, cook for an additional 2 minutes. ![]() Sprinkle about ¼ teaspoon of cinnamon sugar on each side of the pita bread, reserving remaining cinnamon sugar for garnish.
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