Rachel's Recipes

Posts Tagged ‘Apple

This a nice twist on apple pie. They have all of the same flavor, but come in bar form, making it easy to serve a crowd.

3 sticks unsalted butter, softened
2/3 cup sugar
3 cups flour
1/2 tsp. kosher salt
6 tbsp. unsalted butter
1/2 cup light brown sugar
6 large apples, peeled, cored and thinly sliced
2 Tablespoon cinnamon
1/2 teaspoon nutmeg
1 cup caramel sauce (we used ice cream topping)
3 cups quick-cooking oats
2 cups flour
1 1/2 cups light brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
3 sticks unsalted butter, cut into 1/2-inch cubes and chilled


Preheat the oven to 375°F and grease a 13×9 pan.

To make the crust, in a standing electric mixer fitted with a paddle, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and slightly higher on the sides, keeping an even layer.

Bake for about 15 minutes, until the crust is golden and set. Let cool on a rack.

Meanwhile, make the filling. In a large skillet, melt the butter with the light brown sugar. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in the cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer, scraping up any bits stuck to the bottom of the skillet.

To make the topping, mix the oats, flour, light brown sugar, cinnamon, baking soda. and salt in a large bowl. Using a pastry blender, two knives, or clean hands, cut in the butter until the mixture resembles coarse meal. (I gave up early here and my butter was still a tad chunky, but it melted in the oven and still turned out delicious.)

Spread the caramel sauce over the crust. Spread the apple filling on top. Scatter the topping, pressing them lightly into an even layer.

Bake in the center of the oven for 30-40 minutes, until the topping is golden. Let cool completely on a rack before cutting into bars.

From: Dana Treat and Cakespy

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Eric loves apple pie so I’m always looking for a new recipe to try. I love dulce de leche so this recipe immediately caught my eye!

3 granny smith apples, cored, peeled, and sliced
1/2 cup dulce de leche*
2 tablespoons apple cider
1/2 teaspoon vanilla extract
1/2 cup brown sugar
1/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
2 pie crusts
1 egg white mixed with 1 teaspoon of water

Preheat the oven to 400 degrees.

Toss the apples in the dulce de leche, cider and vanilla,

Mix the sugars, cornstarch, spices and salt in a large bowl.

Combine the apples with the sugar mixture.

Fit one of the pie crusts into a 9 inch pie plate and pour the apples in.

Fit the remaining pie crust on top and brush with the egg white mixture.

Cover with foil and bake in a preheated 400F oven for 40 minutes.

Reduce heat to 375F, remove the foil and bake until golden brown, about 30-40 minutes.

*You can either buy the dulce de leche at the store or make your own using sweetened condensed milk. I got impatient only cooked mine for three hours, and it was delicious!

Source: Closet Cooking

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This is a nice combination of an apple pie and apple crisp. Instead of being topped with a second pie crust, it is topped with a crumb topping of oats and brown sugar.

1 whole pie crust
6 cups peeled and sliced Granny Smith apples (about 4-5 apples)
½ lemon
½ cups sugar
4 Tablespoons flour
¼ teaspoon salt
½ cups flour
1-½ stick butter
1 cup brown sugar
½ cups quick cooking oats
¼ teaspoon salt
½ cups pecans, chopped (optional)
jar caramel topping (optional)

In a bowl mix apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside.

For crumb topping, cut the butter into the flour with a pastry cutter (or two knives), then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 20-30 minutes.

If using pecans, chop then and sprinkle them over the pie when five minutes remain. Finish baking.

Remove the pie from the oven and pour caramel topping over the top. Allow to cool slightly before serving.

Source: The Pioneer Woman

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This is a very quick cake that is perfect for fall. I skipped the walnuts and forgot to top it with powdered sugar and it was still great.

1 cup sugar
1/2 cup butter or margarine, melted
3 eggs
2 apples, peeled and diced
2 cups graham cracker crumbs
3/4 cup chopped walnuts (optional)
powdered sugar

Blend sugar, margarine, and eggs in bowl. Stir in graham cracker crumbs, apples, and walnuts until blended.

Spread batter into greased 8×8 pan. Bake at 350 for 40-45 minutes or until firm to the touch.

Sprinkle liberally with confectioner’s sugar. Cool and then cut into squares.

Source: Tina Butler

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.