Harvest Apple Pie

Here’s another pie! Can you ever have enough pie? I think not. This one is filled with apples, cranberries, raisins, walnuts, brown sugar, and cinnamon. Fall time all wrapped in a flaky pastry!

Harvest Apple Pie

Harvest Apple Pie 1 Harvest Apple Pie 2 Harvest Apple Pie 3 Harvest Apple Pie 4

4 granny smith apples, peeled, cored, and sliced
zest of 1 orange
1½ cups fresh cranberries
1 cup raisins
1/2  cup chopped walnuts
1/3 cup flour
3/4 cup brown sugar
1½ tsp cinnamon
1/2 tsp nutmeg
2 Tbl butter, cut in chunks
Pie Pastry for double crust pie

Preheat oven to 400°. Line 9″ deep dish pie plate with half the pastry for bottom crust. In large bowl, stir together apples, orange zest, cranberries, raisins, and walnuts. Add flour, brown sugar, cinnamon, and nutmeg. Toss gently until all is well coated. Pour into prepared pie plate, dot with chunks of butter, roll out pastry for top crust, cover and crimp. Sprinkle liberally with sugar. Bake for 45-50 minutes or until apples are tender. Serve warm with vanilla or cinnamon ice cream!

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Glazed Apple Crumb Cake

A delicious moist little snack cake. Glazed Apple Crumb Cake from layersofhappiness.com.

Glazed Apple Crumb Cake

Crumb Topping:
1/2 cup flour
1/2 cup brown sugar
2 tsp cinnamon
1/4 tsp salt
1/4 cup butter, cold

Cake:
1½ cups flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2/3 cup oil
3/4 cup brown sugar
1/4 cup sugar
1 egg
1 egg white
1 tsp vanilla
1 large apple, peeled, cored, and diced
1/2 cup chopped walnuts

Warm Vanilla Glaze:
1½ Tbl butter, melted
1½ Tbl brown sugar
1½ Tbl sugar
1½ Tbl milk
1/4 tsp vanilla
3/4 cup powdered sugar

Preheat oven to 350°. Make topping by mixing flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly, set aside.

For the cake batter, in large bowl stir together flour baking soda, cinnamon, nutmeg, and salt. In a medium bowl whisk together oil, brown sugar, sugar, egg, egg white, and vanilla. Stir liquid mixture into dry ingredients just until combined. Fold in apple and walnuts. Spread cake batter in well sprayed 9″x9″ baking pan. Sprinkle crumb topping evenly over cake batter, press down. Bake 30-35 minutes, until done in center.

For the glaze, in small bowl, whisk together melted butter, brown sugar, sugar, milk, and vanilla. Add powdered sugar and whisk until just combined. Drizzle over cake. Enjoy cake warm or room temperature.

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Apple Berry Crisp

Hot from the oven with a scoop of vanilla ice cream, heavenly!

Apple Berry Crisp

Apple Berry Crisp 2

Oatmeal Topping:
1 cup old fashioned oats
1/3 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup butter, cold

Apple Berry Mixture:
2 Granny Smith apples
lemon juice
1 lb container strawberries, cut into small pieces
1/2 pint container blueberries
3/4 cup sugar
2 Tbl cornstarch

Preheat oven to 375°. For Oatmeal Topping: Stir together flour, brown sugar, cinnamon, and salt. Cut in butter until it’s a coarse crumbly mixture. Set aside.

For the Apple Berry Mixture: Peel, core, and cut apples into thin bite sized pieces; place in large bowl. Squeeze a little lemon juice over apple pieces and stir. Add cut up strawberries and blueberries, stir all fruit together. Sprinkle sugar and cornstarch over fruit and gently stir. Pour fruit into a sprayed 9″x9″ square pan. Sprinkle oatmeal topping evenly over fruit mixture. Bake 50-60 minutes or until golden brown, hot and bubbly. Cool slightly. Serve warm with vanilla ice cream.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Apple Pumpkin Crostata

You know me, if I have a little something sitting in my fridge or pantry the wheels start turning. Things don’t always turn out for the best, but you have to keep experimenting. I declare this a taste delight! This recipe comes from a little bit of pumpkin sitting in my fridge, add pastry and apple, and cross your fingers! It worked! So you say, Kristen, I don’t have just a quarter cup of pumpkin in my fridge, I would have to open a whole can. Well, here are some ideas to use up the rest of that pumpkin, click here: For the Love of Pumpkin.

Apple Pumpkin Crostata

Apple Pumpkin Crostata 2

Pastry:
2/3 cup flour
2 tsp sugar
1/4 tsp salt
1/4 cup cold butter
2-3 Tbl ice water

Stir together flour, sugar, and salt. Cut in butter until crumbly. Stir in one tablespoon of water at a time with a fork until dough just barely comes together. Make into a disk (handling as little as possible), wrap in plastic, and refrigerate for at least 20  minutes.

Apple Pumpkin Filling:
1/4 cup pumpkin
1/4 cup sugar
3 Tbl flour
1/2 tsp cinnamon
1/8 tsp allspice
1 large apple, peeled, cored, cut into small pieces

Preheat oven to 450°. Stir together pumpkin, sugar, flour, cinnamon, and allspice. Fold in apple. Roll out pastry on floured surface to an 11″ diameter circle. Transfer to silpat or parchment lined baking sheet. Gently spread filling in center of pastry leaving 1½”-2″ border around outside. Fold border up over filling pleating and pinching pleats gently together as you go around the circle. Sprinkle with chopped walnuts, cinnamon/sugar, and sparkling sugar if desired.

Apple Pumpkin Crostata 3

Bake at 450° for 10 minutes, turn down oven to 400° and continue baking for 10-15 minutes more. Remove when golden brown and apples are tender.

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Fruit & Honey Graham Granola

It is summer, and I always make granola. Why? Well, I did it one year to take with us on our family vacation to Sun Valley ID and then did it the next year and now…well it’s tradition! We can’t go without it, it just wouldn’t be right! Great for breakfast or snacking anytime.

Fruit & Honey Graham Granola

3 cups Rice Krispies
2 cups chopped (chunks) graham crackers
4 cups old fashioned oats
1/2 cup sliced almonds
1 cup raisins
1/2 cup chopped dried apple
1/2 cup chopped dried banana
3/4 cup Craisins
1 cup butter, melted
1/2 cup brown sugar
1/2 cup honey

Preheat oven to 350°. In large bowl, stir together Rice Krispies, graham cracker, oats, almonds, raisins, apple, banana, and Craisins. In medium bowl, stir together melted butter, brown sugar, and honey. Pour over oat mixture and gently stir to coat. Spread evenly in two baking sheets sprayed with non-stick spray. Bake for 8 minutes, take out and stir. Trade tray placement in oven, top goes to bottom rack and bottom goes to top rack, bake for 8 minutes more. Remove and stir, trade placement of trays in oven again and bake for 8 minutes more. Watch closely, don’t want the granola too brown (stir again if necessary). After removing after third 8 minute baking, let trays of granola cool completely. Break into chunks, desired size and keep in in airtight container. Ready to crunch, yum!

You might want to check out these other granola recipes:
Pumpkin Pie Granola
Dark Chocolate Peanut Granola
Homemade Granola

 

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Apple Pumpkin Pecan Cake

A favorite fall treat, can’t get enough of the pumpkin and cinnamon spice flavor.

1 (15 oz) can pumpkin
1/2 cup butter, softened
1/2 cup oil
4 eggs
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
2 cups chopped apple
1 cup chopped pecans

Preheat oven to 350°.  With electric mixer, beat pumpkin, butter, oil, eggs, sugar, and brown sugar.  Mix in flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt until well combined  Stir in apple and pecans.  Pour into sprayed 9″x13″ baking pan.  Bake for 35-45 minutes, or until pick inserted in center comes out clean.  Cool.  Serve with caramel sauce and whipped cream, or vanilla ice cream.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Apple Fritter Cake

So cinnamony, appley delicious.  What, my computer is telling me those aren’t real words?  Inspired by cookiesandcups.com.

Cake:
1 cup butter, softened
1 cup sugar
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 cup sour cream
1 (21 oz) can apple pie filling (Comstock/Wilderness)
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 350°.  Spray 9″x13″ baking pan with nonstick spray.  In large bowl with electric mixer, cream butter and sugar.  Mix in vanilla and eggs.  Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Add dry ingredients alternately with sour cream to creamed mixture, mix well.  Spread half cake batter in prepared pan, spoon apple pie filling over cake batter, and spoon remaining cake batter over top of apple filling spreading gently.  Stir together 1/4 cup sugar and 1 tsp cinnamon, sprinkle evenly over top of cake batter.  Bake 30-35 minutes, until center of cake is set.  While cake is baking, stir together glaze.

Glaze:
1½ cups powdered sugar
3 Tbl butter, very soft
4-5 Tbl milk
1 tsp vanilla

Mix powdered sugar, butter, milk and vanilla in medium bowl, add enough milk to make a thick pourable consistency.  When cake is done, immediately poke holes using knife, about 30 pokes.  Pour glaze over top cake spreading to cover completely.  Let glaze set up for about 20 minutes before serving.  Sprinkle with cinnamon sugar if desired.

One Year Ago Today:  Orange Cream Swirl Brownies  

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Apple Berry Pie

Apple, strawberries, blueberries, blackberries, and raspberries!  Yes, all that in one pie, and so delicious.  It is pretty easy, I used a bag of mixed frozen berries.  This is a new favorite!

                       

1 pastry for double crust pie
1 cup sugar
4 tsp dry instant tapioca (I used Kraft Minute Tapioca)
3 Tbl flour
½ tsp cinnamon
3 cups apple, peeled, cored, sliced
1 (12 oz) bag frozen mixed berries (strawberries, blueberries, blackberries, & raspberries)
2 Tbl butter, cut in small pieces

Preheat oven to 375°.  Line 9” deep dish pie pan with bottom crust.  In large bowl, mix sugar, tapioca, flour, and cinnamon.  Add apple and mixed berries, toss gently to coat.  Pour into pie pan, place butter pieces over filling, and cover with top crust.  Cut slits in top crust for venting.  Bake for 50-60 minutes, cover edges if necessary to prevent over-browning.

One Year Ago Today:  Pumpkin Oatmeal Chocolate Surprise Cookies 

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Apple Streusel Muffins

This is a wonderful taste of fall!  A recipe shared with me by my friend Rachel.  Her four darling daughters were selling these muffins to send money to the World Wildlife Fund to save pandas.  A worthy cause and a delicious purchase.  A blend of pumpkin and apples with a streusel topping…heavenly, thanks Rachel and daughters!

Pumpkin Apple Muffin Batter:
2½ cups flour
2 cups sugar
1 Tbl pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1 cup canned pumpkin puree
1/2 cup oil
2 cups peeled, cored, and chopped apples

Streusel Topping:
2 Tbl flour
1/4 cup sugar
1/2 tsp cinnamon
4 tsp butter

Preheat oven to 350°.  Spray 12 muffin cups, use paper liners, or Demarle muffin tray (no spray needed).  In large bowl, stir together flour, sugar, pumpkin pie spice, baking soda, and salt.  In separate bowl, mix together eggs, pumpkin, and oil.  Add pumpkin mixture to flour mixture; stirring just to moisten.  Fold in apples.  Spoon batter into prepared muffin cups.

In a small bowl mix streusel ingredients; flour, sugar, and cinnamon.  Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.  Bake in preheated oven for 25-35 minutes, or until a toothpick inserted into a muffin comes out clean.  You can make 18 smaller muffins if desired (bake time will probably be less).

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.