Apple Picking is underway and with apple picking comes a lot of apples to bake with! We have an apple muffin recipe and an apple pie recipe, thanks pillsbury!
Traditional Apple Pie
1 box Pillsbury refrigerated pie crusts, softened as directed on box
6 cups thinly sliced, peeled apples (6 medium) SAVE $
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
1 Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2 In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3 Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Only thing we did different is not skin the apples (too much work) and then cut up in a pan over medium heat with cinnamon and coconut oil) till browned, an also will eat with Vanilla Ice Cream!
- The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. Mix it with the sugar and spices before tossing the mixture with the apples.
- Two (21-oz.) cans more fruit apple pie filling can be used if you’re short on time.
- Let the pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice.
- To make Caramel-Pecan Apple Pie: right after removing the pie from the oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.
- To freeze Baked Pie: Assemble and bake pie as directed in recipe. Cool completely. Wrap pie tightly with plastic wrap. Place pie in a 2-gallon freezer storage bag; seal. Freeze up to 4 months. To reheat, thaw pie in refrigerator overnight. Remove bag and plastic wrap. Cover with foil, bake at 350°F for 25 to 30 minutes or until warm.Next up on the to do list is Healthy Apple Muffins from Kristin’s Kitchen BlogHealthy Apple Muffins
- 4 tablespoons unsalted butter 1/4 cup
- 1/2 cup honey or pure maple syrup
- 1/2 cup unsweetened applesauce
- 1/2 cup plain Greek yogurt
- 1/4 cup milk dairy, almond, etc.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 cups white whole wheat flour
- 1 large baking apple chopped (1 1/2 cups, no need to peel)
Preheat oven to 350 degrees F. Spray muffin pans (regular size or mini) with cooking spray. I like to use coconut oil spray.
Place the butter in a large bowl and melt it in the microwave. You could also melt the butter in a pot on the stove.
Add the honey or pure maple syrup, applesauce, plain Greek yogurt, milk, eggs and vanilla to the bowl with the butter. Whisk until well combined.
Add the baking soda, baking powder, salt and cinnamon to the bowl with the wet ingredients. Whisk until well combined.
Add the white whole wheat flour. Use a rubber spatula to mix it in until almost combined.
Add the chopped apple, reserving a few apple pieces for the tops of the muffins, if desired. Use the rubber spatula to mix in the apple until just combined.
Scoop the batter into the greased muffin pans, filling each well about 2/3 full. If you reserved some of the apple pieces, press them into the tops of the muffins.
Bake regular size muffins for 16-18 minutes, until a tester inserted into the center comes out clean. Bake mini muffins for about 12 minutes.
Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Store muffins in the refrigerator for up to 3 days or in the freezer for up to 3 months.