Type what you have

Ingredients

• ✓ granny smith apple
• pumpkin butter
• pumpkin quick bread mix
• butter
• whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.
3. 3 Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.

By CRAZY4SUSHI

Ingredients

• ✓ granny smith apple
• yellow cake mix
• cinnamon
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Prepare cake mix according to package directions for a 10-inch tube pan. Stir in the cinnamon and vanilla extract, then fold in the chopped apples.
3. 3 Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool.

By Cindy

Ingredients

• ✓ granny smith apple
• crescent roll
• butter
• white sugar
• cinnamon
• citrus-flavored soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down.
3. 3 Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls.
4. 4 Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45 to 50 minutes.

By Leslie Asquith

Ingredients

• ✓ granny smith apple
• butter
• all-purpose flour
• white sugar
• brown sugar
• water
• pie pastry

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Peel and core apples, then thinly slice. Set aside.
2. 2 Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.
3. 3 Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.
4. 4 Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.
5. 5 Make a lattice crust: Fold the first and third strips all the way back so they're almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.
6. 6 Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position. Repeat Steps 6 and 7 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure.
7. 7 Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn't run off the sides.
8. 8 Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes.
9. 9 Serve and enjoy!

By MOSHASMAMA

Ingredients

• ✓ granny smith apple
• sugar
• butter
• cinnamon
• vanilla extract
• crescent roll dough
• citrus-flavored soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Heat sugar, butter, cinnamon, and vanilla in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat; set aside.
3. 3 Divide crescent roll dough into 16 triangles. Roll 1 apple quarter with 1 dough triangle; arrange in the prepared pan. Pour butter mixture over wrapped apples; pour soda on top.
4. 4 Bake in the preheated oven until golden brown, 40 to 45 minutes.

By Kathy

Ingredients

• ✓ granny smith apple
• white sugar
• cinnamon
• nutmeg
• brown sugar
• all-purpose flour
• oat
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine apples, sugar, cinnamon, and nutmeg for filling in a bowl; transfer to the prepared baking dish.
3. 3 Combine brown sugar, flour, oats, butter, and cinnamon for topping in a large bowl. Sprinkle on top of filling.
4. 4 Bake in the preheated oven until apple filling is bubbling, and top is crisp and golden, about 1 hour.

By longjasonoutlookcom

Ingredients

• ✓ granny smith apple
• brown sugar
• flour
• raspberry
• oat
• all-purpose flour
• cinnamon
• salt
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch square baking dish.
2. 2 Combine brown sugar and 1 tablespoon flour in a bowl until blended; toss in apples and raspberries to coat. Transfer to the prepared baking dish.
3. 3 Combine oats, ½ cup flour, cinnamon, and salt in a bowl; stir in melted butter until crumbly. Sprinkle over apple mixture.
4. 4 Bake in the preheated oven until topping is lightly browned, 50 to 55 minutes. Serve warm.

By Domestic Goddess

Ingredients

• ✓ granny smith apple
• aluminum foil
• cinnamon
• sugar
• flour
• oat
• brown sugar
• walnut
• salt
• butter

Instructions

1. 1 Preheat oven to 350 degrees F. Line 13x9x2-inch baking dish with Reynolds Wrap Non-Stick Foil with the non-stick (dull) side facing up towards the food and the shiny side facing the dish; set aside.
2. 2 Arrange apples evenly in dish. Sprinkle with cinnamon and sugar; set aside.
3. 3 Mix flour, oats, brown sugar, walnuts and salt in a medium bowl. Cut in shortening until well blended. Sprinkle flour mixture over apples.
4. 4 Bake 40 to 45 minutes, until apples are soft and topping is lightly browned. Serve warm with ice cream.

By Reynolds KitchensR

Ingredients

• ✓ granny smith apple
• brown sugar
• butter
• cinnamon
• cornstarch
• water
• pastry
• cooking spray
• grapeseed oil
• confectioners sugar
• milk

Instructions

1. 1 Combine apples, brown sugar, butter, and cinnamon in a nonstick skillet. Cook over medium heat until apples have softened, about 5 minutes.
2. 2 Dissolve cornstarch in cold water. Stir into apple mixture and cook until sauce thickens, about 1 minute. Remove apple pie filling from heat and set aside to cool while you prepare the crust.
3. 3 Unroll pie crust on a lightly floured surface and roll out slightly to smooth the surface of the dough. Cut dough into rectangles small enough so that two can fit in your air fryer at one time. Repeat with remaining crust until you have 8 equal rectangles, re-rolling some of the scraps of dough if needed.
4. 4 Wet the outer edges of 4 rectangles with water and place some apple filling in the center, about 1/2-inch from the edges. Roll out the remaining 4 rectangles so that they are slightly larger than the filled ones. Place these rectangles on top of the filling; crimp the edges with a fork to seal. Cut 4 small slits in the tops of the pies.
5. 5 Preheat an air fryer to 385 degrees F (195 degrees C) according to manufacturer's instructions.
6. 6 Spray the basket of an air fryer with cooking spray. Brush the tops of 2 pies with oil and transfer pies to the air fryer basket using a spatula.
7. 7 Insert basket and bake in the preheated air fryer until golden brown, about 8 minutes. Remove pies from the basket and repeat with the remaining 2 pies.
8. 8 Mix together confectioners' sugar and milk in a small bowl. Brush glaze on warm pies and allow to dry. Serve pies warm or at room temperature.

By Kim's Cooking Now

Ingredients

• ✓ granny smith apple
• white sugar
• flour
• cinnamon
• lemon juice
• water
• all-purpose flour
• brown sugar
• oat
• butter
• caramel
• evaporated milk

Instructions

1. 1 Preheat the oven to 350 F (175 degree C).
2. 2 Toss apples in a medium size bowl with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8-inch pan.
3. 3 Mix flour, brown sugar, oats, and butter together in another bowl; spoon mixture evenly over apples.
4. 4 To make the caramel sauce: Place caramels and evaporated milk in a heavy sauce pan over low heat; cook, stirring frequently, until caramels have melted and sauce is smooth; drizzle over crisp topping.
5. 5 Bake in the preheated oven until apple mixture bubbles and topping is golden brown, about 45 minutes.

By St Matthew First Graders

Ingredients

• ✓ granny smith apple
• water
• lemon juice
• white sugar
• cinnamon
• cream cheese
• white sugar
• egg
• vanilla extract
• graham cracker crust
• quick-cooking oat

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Stir water and lemon juice together in a medium bowl; add apples. Whisk 1/3 cup sugar and cinnamon together in a small bowl. Set aside.
3. 3 Beat cream cheese and 1/4 cup sugar together in a large bowl with an electric mixer until smooth; add egg and vanilla extract. Mix until well combined.
4. 4 Drain apples and transfer to crust. Sprinkle cinnamon-sugar mixture and oats evenly over apples. Pour cream cheese mixture over apple mixture.
5. 5 Bake in the preheated oven until golden, about 40 minutes. Cool on a wire rack, 1 to 2 hours. Refrigerate until completely set, 3 to 4 hours.

By Miriam M

Ingredients

• ✓ granny smith apple
• all-purpose flour
• vegan margarine
• sugar
• salt
• water
• brown sugar
• vegan margarine
• white sugar
• rice milk
• all-purpose flour
• cinnamon
• nutmeg

Instructions

1. 1 Combine 2 1/3 cups all-purpose flour, 1 cup vegan margarine, 1 tablespoon white sugar, and salt in a food processor; pulse until mixture clumps together. Pour water in slowly and pulse a few times until a dough forms.
2. 2 Transfer dough to a flat work surface; knead for 30 seconds and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 30 minutes.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Dust a flat work surface with flour. Roll dough out into two 10-inch crusts. Press 1 crust gently into a 9-inch pie plate.
5. 5 Combine brown sugar, 1/2 cup vegan margarine, 1/4 cup white sugar, rice milk, 3 tablespoons flour, cinnamon, and nutmeg in a saucepan; cook and stir over medium heat until margarine melts and brown sugar is dissolved, 3 to 5 minutes.
6. 6 Place apple slices in a large bowl. Pour brown sugar mixture on top; mix until apples are evenly coated. Pile apples into the bottom crust. Cover with second crust. Cut slits in the top crust with a sharp knife.
7. 7 Bake in the preheated oven until crust is golden brown and apples are semitranslucent, 45 to 60 minutes.

By Kaitlynls

Ingredients

• ✓ granny smith apple
• cranberry
• water
• cooking spray
• lemon juice
• vanilla extract
• white sugar
• cornstarch
• cinnamon
• nutmeg
• salt
• pie crust
• egg white
• turbinado sugar

Instructions

1. 1 Place cranberries in a small bowl; cover with boiling water. Soak until plump, about 15 minutes; drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a baking sheet with cooking spray.
3. 3 Cut a deep vertical slice in both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade; cut into thin half-slices according to manufacturer's instructions. Repeat with remaining apple.
4. 4 Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
5. 5 Combine white sugar, cornstarch, cinnamon, nutmeg, and salt in a bowl; stir into apple mixture.
6. 6 Roll pie crust out on a floured work surface to a 10-inch round; transfer to the prepared baking sheet.
7. 7 Spoon apple mixture into center of crust, leaving a 2-inch border. Lift up edges of crust; fold around apple mixture. Brush edges with egg white; sprinkle turbinado sugar over tart.
8. 8 Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.

By lutzflcat

Ingredients

• ✓ granny smith apple
• white sugar
• vegetable oil
• vanilla extract
• egg
• all-purpose flour
• baking soda
• cinnamon
• salt
• walnut
• butter
• margarine
• milk
• brown sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan.
2. 2 Beat sugar, oil, vanilla, and eggs with an electric mixer in a large bowl until light and fluffy.
3. 3 Combine flour, baking soda, cinnamon, and salt; stir into batter just until blended.
4. 4 Fold in apples and walnuts using a spoon. Pour into the prepared Bundt pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour to 1 hour 20 minutes. Allow cake to cool in pan for about 15 minutes then invert on to a wire rack.
6. 6 To make the caramel glaze: Heat butter, milk, and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve sugar, then remove from the heat.
7. 7 Drizzle glaze over warm cake.
8. 8 Serve and enjoy!

By Dani

Ingredients

• ✓ granny smith apple
• brown sugar
• all-purpose flour
• cinnamon
• butter
• walnut
• all-purpose flour
• baking powder
• baking soda
• white sugar
• butter
• egg
• yogurt
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch Bundt pan.
2. 2 Combine brown sugar, ¾ cup flour, and cinnamon in a bowl; cut in ½ cup cold butter with a fork until crumbly. Stir in walnuts. Set streusel aside.
3. 3 Whisk 3¼ cups flour, baking powder, and baking soda together in a bowl. Set aside.
4. 4 Beat white sugar and ¾ cup butter together in a large bowl using an electric mixer until light and fluffy; beat in eggs, one at a time, beating well after each addition. Stir in yogurt and vanilla extract; stir in flour mixture until just blended.
5. 5 Pour 3 cups batter into the prepared Bundt pan; sprinkle with ¼ streusel then layer with apples. Sprinkle with ½ remaining streusel. Pour in remaining batter; top with remaining streusel and lightly pat down into batter.
6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. Tap the pan firmly a few times, then shake gently to loosen the cake. Place a cookie sheet over the pan and carefully invert to release cake. Remove the pan; transfer cake to the rack and cool completely.

By Kris

Ingredients

• ✓ granny smith apple
• butter
• brown sugar
• butter
• lemon juice
• cinnamon
• salt
• water
• cornstarch
• rolled oat
• all-purpose flour
• brown sugar
• vanilla extract
• baking soda
• nutmeg
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch square baking pan with enough parchment paper for overhang on all sides.
2. 2 Melt ½ cup butter in a medium saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Pour into a large mixing bowl.
3. 3 Combine apples, 2 tablespoons brown sugar, 2 tablespoons butter, lemon juice, ¼ teaspoon cinnamon, and 1 pinch salt in the same saucepan over medium-low heat. Cook, stirring occasionally, until apples are softened, about 10 minutes.
4. 4 Mix water and cornstarch together in a small bowl: stir into the saucepan until combined. Cook until mixture thickens slightly, 1 to 2 minutes more. Cool slightly.
5. 5 Mix in remaining 1 teaspoon cinnamon, oats, flour, ½ cup brown sugar, vanilla, baking soda, nutmeg, and ¼ teaspoon salt to the brown butter mixture until well combined. Reserve 1 cup of oat mixture for topping.
6. 6 Pour remaining oat mixture into the prepared pan; firmly press into an even layer. Pour apples and sauce over top in an even layer: sprinkle with reserved oat mixture.
7. 7 Bake in the preheated oven until top is golden brown and crisp, 30 to 35 minutes. Cool completely, about 30 minutes. Cut into 16 bars.

By Kim

Ingredients

• ✓ granny smith apple
• all-purpose flour
• white sugar
• butter
• water
• brown sugar
• all-purpose flour
• cinnamon
• nutmeg
• ground ginger
• lemon juice
• graham cracker crumb
• all-purpose flour
• butter
• sugar
• parchment paper

Instructions

1. 1 To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
2. 2 Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
3. 3 To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
4. 4 To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
5. 5 To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
6. 6 Preheat oven to 425 degrees F (220 degrees C).
7. 7 Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
8. 8 Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.

By Mamadellie

Ingredients

• ✓ granny smith apple
• butter
• brown sugar
• all-purpose flour
• vanilla extract
• all-purpose flour
• sour cream
• egg
• milk
• white sugar
• cream cheese
• cinnamon
• brown sugar
• cinnamon
• butter
• white sugar
• graham cracker crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. 2 Make crust: Mix together graham cracker crumbs, sugar, melted butter, and cinnamon in a medium bowl until well combined. Press into the bottom of the prepared springform pan.
3. 3 Bake in the preheated oven until golden, 7 to 9 minutes. Cool to room temperature, 15 to 20 minutes.
4. 4 While crust cools, make batter: Mix together apples, brown sugar, and cinnamon in a medium bowl until evenly coated. Set aside.
5. 5 Beat together cream cheese and white sugar in a large bowl until smooth. Slowly add milk. Beat in eggs one at a time. Stir in sour cream, flour, and vanilla on low speed or by hand until batter is smooth. Do not overmix; small bits of cream cheese are okay.
6. 6 Pour 1/2 of the batter over the prepared crust. Arrange coated apples over filling, leaving a 1/2-inch border. Top with remaining batter.
7. 7 Bake in the preheated oven for 40 minutes.
8. 8 Meanwhile, make topping: Combine flour, brown sugar, and melted butter in a small bowl until well combined.
9. 9 Sprinkle topping quickly over cheesecake. Continue baking until set, about 20 minutes more. Turn the oven off but do not open the door, allowing cheesecake to cool in the oven for at least 4 hours; this helps prevent cracking. Refrigerate to allow cheesecake to fully set before serving, 2 to 4 hours more.

By Matteson Recipes

Ingredients

• ✓ granny smith apple
• turbinado sugar
• egg
• nutmeg
• clove
• salt
• cinnamon
• cornstarch
• lemon juice
• all-purpose flour
• white sugar
• sea salt
• heavy cream
• butter
• sugar
• water
• butter
• salt
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Make the pie crust: Whisk flour and salt together in a large bowl. Add butter and toss until pieces are completely separated and coated with flour mixture. Using your hands, work butter into the flour mixture until well combined and butter pieces are no larger than a pea.
3. 3 Gently stir in 1/4 cup cold water with a spatula until completely absorbed. Add remaining 1/4 cup water, 1 tablespoon at a time, gently stirring between each addition, until dough begins to form into a ball. Depending on how humid it is in your kitchen or how hydrated your flour is, you might not need to use all of the water.
4. 4 Transfer dough to a clean work surface and gently knead, being careful not to overwork it, until smooth and slightly tacky.
5. 5 Divide dough evenly into 2 pieces. Form each piece into a flat disk and wrap individually in plastic wrap. Chill dough in the refrigerator for at least 1 hour or up to 3 days. (If chilling for longer than 1 hour, let dough sit at room temperature for at least 15 minutes before rolling in Step 9.)
6. 6 While the dough is chilling, make the caramel sauce: Heat sugar in a small saucepan over medium heat, stirring occasionally, until completely melted and amber in color, 10 to 15 minutes.
7. 7 Add butter to melted sugar and cook, stirring constantly, until butter is melted and completely combined, about 1 minute.
8. 8 Carefully add heavy cream to sugar mixture, stirring constantly, until bubbly, 15 to 30 seconds. Remove saucepan from the heat and stir in sea salt. Set caramel sauce aside to cool slightly at room temperature until ready to use.
9. 9 Make the filling: Stir apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg together in a large bowl until well combined. Set apple mixture aside at room temperature, uncovered, for 30 minutes.
10. 10 Pour apple mixture through a strainer into a large bowl. Set apple mixture aside, and transfer the strained liquid to a small saucepan. Bring liquid to a boil over medium heat, stirring occasionally, until thickened. Remove saucepan from the heat and set aside at room temperature.
11. 11 Preheat the oven to 400 degrees F (200 degrees C). Position an oven rack in bottom third of oven. Working with one dough disk at a time on a surface lightly dusted with flour, roll each disk into a 1/8-inch thick circle that measures 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press dough into the corners and sides of the pan.
12. 12 Stir together apples and reduced apple liquid in large bowl; arrange apple mixture in the pie crust, and drizzle with 1/2 cup of the caramel sauce.
13. 13 Place remaining dough circle over top and press into apple mixture and into edges of pan. Using your fingers, fold the edges under and crimp to seal.
14. 14 Brush the top and edges of dough with beaten egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in the dough with a sharp paring knife to allow steam to escape. Place pie on a rimmed sheet pan.
15. 15 Bake pie in the preheated oven until the top is light golden in color, about 20 minutes. Without removing the pie, reduce the oven temperature to 375 degrees F (190 degrees C), and continue baking until dough is deep golden brown and filling is starting to bubble, about 25 minutes. Gently cover pie with aluminum foil, and continue baking until a knife inserted in the center comes out mostly clean, about 25 minutes.
16. 16 Remove pie from the oven and transfer to a wire rack to cool completely, about 2 hours.
17. 17 Serve pie with remaining caramel sauce, if desired.

By John Somerall

Ingredients

• ✓ granny smith apple
• egg
• butter
• salt
• clove
• nutmeg
• cinnamon
• stevia
• sugar
• rolled oat
• all-purpose flour
• all-purpose flour
• salt
• cinnamon
• all-purpose flour
• stevia
• sugar
• cranberry
• water
• butter
• salt
• stevia
• sugar
• all-purpose flour

Instructions

1. 1 In a large bowl, combine flour, sugar, stevia, and salt. Add butter and rub into flour with your fingers until all pieces are flattened and broken up into pieces ranging from pea-sized to nickel-sized. Add ice water gradually, stirring frequently, until mixture is moistened enough to hold together when pressed in your hand; it should not be sticky or crumbly and dry.
2. 2 Transfer dough to a countertop, knead briefly just to bring it together, then flatten into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours and up to 2 days.
3. 3 On a lightly floured countertop, roll out dough into a 12-inch round. Transfer to a 9-inch pie dish, pressing it gently into bottom of dish. Trim all but a 1-inch overhang of dough, then fold overhang back underneath itself so a thick rim of dough rests on the rim of the pie dish.
4. 4 Crimp the crust rim by pressing on one side with your thumb and on the other side with your thumb and index finger. Refrigerate crust while you prepare filling and streusel.
5. 5 Preheat the oven to 375 degrees F.
6. 6 In a large bowl, toss together apples, cranberries, sugar, stevia, flour, cinnamon, and salt. Scrape mixture into crust and return to refrigerator.
7. 7 In a medium bowl, stir to combine 1/3 cup plus 2 tablespoons flour, oats, sugar, stevia, cinnamon, nutmeg, cloves, and salt. Rub in butter until completely incorporated and mixture is crumbly.
8. 8 Sprinkle streusel over pie. Place pie dish on a large baking sheet and brush crust rim with beaten egg. Bake until browned and bubbling, about 1 hour.
9. 9 Let pie cool completely at room temperature before serving.

By In The Raw

Ingredients

• ✓ granny smith apple
• crescent roll
• cinnamon
• butter
• white sugar
• orange juice
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Wrap each apple piece in one crescent roll. Place seam side down in an 8x8 baking dish and sprinkle with cinnamon.
2. 2 In medium saucepan, combine butter, sugar, and orange juice; bring to a boil. Remove from heat and stir in vanilla. Pour over rolls.
3. 3 Bake for 30 minutes, or until pastry is golden and apples are tender. Spoon sauce over rolls when serving.

By Megan Sneed

Ingredients

• ✓ granny smith apple
• pie crust
• sugar
• cinnamon
• clove
• nutmeg
• butter
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.)
2. 2 Shred the apples into a large bowl. Stir in sugar, cinnamon, cloves and nutmeg. Mix well and place in bottom crust. Dot the top with 3 tablespoons butter.
3. 3 On a cutting board, place rolled out (or packaged) pie crust. With a leaf or apple cookie cutter, cut shapes from the pie crust. Position the cutouts all over the top of the pie, leaving small spaces between cutouts for the vent holes.
4. 4 Bake in the preheated oven for 30 minutes. Remove pie from oven and brush with 3 tablespoons melted butter. Return to oven and bake an additional 15 minutes, or until golden brown. Place a piece of aluminum foil under the pan in case it boils over.

By lenoirlady

Ingredients

• ✓ granny smith apple
• caramel dip
• cream cheese
• flour
• egg
• vanilla extract
• all-purpose flour
• old-fashioned oat
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F. Grease a 9x13 baking pan.
2. 2 For the crust, combine all crust ingredients in a mixing bowl and combine until crumbly and butter pieces are no longer visible. Press the mixture on bottom of prepared pan.
3. 3 Bake 10-12 minutes or until lightly browned.
4. 4 For the filling, in a large bowl, beat cream cheese until light and creamy.
5. 5 Add Marzetti Old Fashioned Caramel Dip and mix until smooth. On low speed, mix in flour; add egg and vanilla and mix just until blended. Pour cream cheese mixture over baked crust. Arrange apple slices and press them into top of cream cheese layer.
6. 6 Bake 20-25 minutes. Allow bars to cool to room temperature.
7. 7 Cover and chill until firm. Before serving, spread Marzetti Old Fashioned Caramel Dip over top of bars.
8. 8 Cut and serve. Store covered in the refrigerator.

By Marzetti

Ingredients

• ✓ granny smith apple
• all-purpose flour
• salt
• butter
• cheddar cheese
• water
• white vinegar
• lemon juice
• white sugar
• cinnamon
• butter
• egg
• sugar

Instructions

1. 1 In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
2. 2 Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
3. 3 In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
4. 4 Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.

By MACSBEACH

Ingredients

• ✓ granny smith apple
• egg
• sugar
• all-purpose flour
• sour cream
• salt
• baking powder
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an oversized, deep, glass pie dish and spread apples inside.
2. 2 Combine eggs and sugar in the bowl of a stand mixer fitted with the wire whisk attachment. Mix on the highest setting until eggs are foamy and change in color, 5 to 7 minutes. The goal is to achieve a consistency something close to meringue.
3. 3 Turn stand mixer off and switch the attachment to the standard mixing paddle. With the machine on its lowest setting, add flour, sour cream, salt, baking powder, and vanilla extract. Mix until just incorporated. Batter should be thick, fluffy, and airy. Do not overmix, as it will deflate the batter. Pour batter over apples in the pie dish.
4. 4 Bake in the preheated oven until the top turns golden brown and a knife comes out clean, about 40 minutes. Let cool just until it is safe to handle the pan; loosen edges and flip the cake onto a serving platter.

By Mike Zenk

Ingredients

• ✓ granny smith apple
• pie crust
• white sugar
• brown sugar
• all-purpose flour
• cinnamon
• cinnamon chip
• butter
• all-purpose flour
• brown sugar
• butter
• cinnamon chip
• egg
• half-and-half
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C.)
2. 2 In a large bowl, mix together 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons flour and cinnamon. Stir in sliced apples until coated with sugar mixture. Stir in 1 cup cinnamon chips. Pour filling into prepared pie crust, and dot with 3 tablespoons butter.
3. 3 To make streusel topping: mix together 3/4 cup flour and 3/4 cup brown sugar in a mixing bowl. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Stir in remaining 2/3 cup cinnamon chips. Sprinkle streusel topping over apple filling.
4. 4 Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking for until filling is bubbling and streusel is golden brown, 35 to 40 minutes more. Allow to cool for at least 1 hour before serving.
5. 5 While the pie is cooling, prepare the vanilla sauce. In the top of a double boiler over medium heat, whisk together eggs, half-and-half and 1/2 cup sugar. Cook, stirring constantly, until sauce has thickened. Remove from heat, and stir in vanilla. Spoon sauce (warm or cooled) over slices of pie.

By Cynthia Clark

Ingredients

• ✓ granny smith apple
• brown sugar
• lemon juice
• cinnamon
• rolled oat
• all-purpose flour
• brown sugar
• cinnamon
• salt
• butter
• all-purpose flour
• pumpkin pie spice
• baking powder
• baking soda
• salt
• white sugar
• butter
• egg
• pumpkin puree
• applesauce
• sour cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9x13-inch pan.
2. 2 Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.
3. 3 Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.
4. 4 Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.
5. 5 Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.
6. 6 Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.
7. 7 Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing.

By Kim

Ingredients

• ✓ granny smith apple
• bacon
• vanilla extract
• egg
• milk
• sour cream
• butter
• white sugar
• salt
• cinnamon
• baking soda
• baking powder
• all-purpose flour
• all-purpose flour
• cinnamon
• brown sugar
• pecan
• butter

Instructions

1. 1 Brown Butter Streusel: Cook butter in medium saucepan over medium heat until melted. Once melted, stir often until butter begins to brown and smell nutty, about 5 minutes. Remove from heat and add in pecans, sugar, cinnamon, and flour. Cool and reserve.
2. 2 Cake: Heat oven to 350 degrees F. Grease a 9x13-inch baking pan.
3. 3 Whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar in large bowl.
4. 4 Stir in melted butter, sour cream, milk, eggs, vanilla, and apples until smooth. Pour into prepared pan.
5. 5 Sprinkle bacon on top of batter, followed by streusel.
6. 6 Place pan in oven and bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.

By Farmland

Ingredients

• ✓ granny smith apple
• pie crust
• white sugar
• all-purpose flour
• cinnamon
• lemon juice
• white sugar
• all-purpose flour
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange pastry in the bottom of a 9-inch pie pan. Place apples in crust.
3. 3 Mix 1/2 cup sugar, 2 tablespoons flour, and cinnamon together in a bowl; pour over apples in crust. Sprinkle lemon juice on top.
4. 4 To make the crumble topping: Place 1/2 cup sugar and 1/2 cup flour in a bowl. Cut in cold butter with 2 knives or pastry blender until the mixture resembles coarse crumbs; sprinkle crumble mixture evenly over apples.
5. 5 Take two 15-inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
6. 6 Bake in the preheated oven, without opening the parchment, for 1 hour. Remove from oven, split parchment open, and cool pie on a wire rack.
7. 7 Serve warm, or at room temperature.

By Barbara Caple

Ingredients

• ✓ granny smith apple
• fresh yeast
• milk
• all-purpose flour
• salt
• egg
• currant
• raisin
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Break up compressed yeast and stir into warm milk. Let stand for a few minutes to dissolve.
3. 3 Sift flour and salt into a large bowl. Stir in yeast mixture and egg until smooth. Fold in currants, raisins, and apple.
4. 4 Cover the bowl and set in a warm place to rise until doubled in volume, about 1 hour.
5. 5 Heat oil in a deep fryer or heavy pot to 375 degrees F (190 degrees C).
6. 6 Use two metal spoons to shape scoops of dough into 12 balls.
7. 7 Drop them carefully into the hot oil and fry until golden brown, about 8 minutes. Remove doughnuts with a slotted spoon and drain on paper towels.
8. 8 Dust warm doughnuts with confectioners’ sugar, transfer to a serving platter, and sprinkle with more sugar just before serving.

By FlourGirl