Deep Fried Apple Pie Bites

Deep Fried Apple Pie

As September gets closer, I get more and more excited for fall. Beyond apples, changing leaves and cooler weather, it is also really the start of snowboard season. In September there are video premieres, new products start shipping and  pre-season contests are in full swing. What does that have to do with desserts? Absolutely nothing, except that I have multiple reasons to look forward to September that aren’t just dessert related. Fall is my favorite season, although fall on the west coast is so different from the east coast. But one thing is the same; fall means apple season.

Deep Fried Apple Pie

I recently heard about a contest hosted by one of my favorite bloggers, Ashton from Something Swanky. She teamed up with Lucky Leaf for recipe contest featuring their pie filling. I love pie, and I love small sized desserts, so I decided to create bite-sized Deep Fried Apple Pies. These mini “dumplings” are a pie crust, filled with apple pie filling, deep fried and rolled in cinnamon sugar. Oh my gosh are these delicious.

They are packed with some of my favorite flavors including maple and cinnamon. I always add a little maple syrup to my recipes. I used a deep fryer to make these, but you can easily cook these on the stove. This recipe is so easy because you can use prepared pie crust and Lucky Leaf’s apple pie filling.

Deep Fried Apple Pie Continue reading

Caramel Apple Pie Cake

Duncan Hines Spring Bake Contest

Do you favor cake or pie? What if I told you that you didn’t have to choose?! That’s right. Today, just for you, I have a Caramel Apple Pie Cake. I recently found out about Duncan Hines Spring Bake contest and I knew I had to enter. The contest gave me the opportunity to try some Duncan Hines Frosting Creations. There are all kinds of fun flavors of Frosting Creations, such as cinnamon roll, cotton candy and peach. I chose to use the caramel flavor for my recipe.

I love apple pie. It is the easiest pie for me to make, it’s good warm or cold, all year- round and it’s complimented by ice cream. I created a caramel apple pie cake using a Duncan Hines white cake mix as the base and layered it with caramel frosting and apple pie filling. There are a few steps involved, but follow along. It’s pretty simple.

Duncan Hines Spring Bake Contest

Start with the cake. I used two 8” layers for my cake. Don’t worry if you don’t have 8” pans, you can use 9” and adjust the baking times. If you plan to travel very far with this cake, I suggest baking it in a 9” x 13” pan. I did learn that once I cut into this cake, it wasn’t as stable as I would have liked. I prepared my apple pie filling while my cake was baking, since it needs to cool completely before using it to fill the cake. Continue reading

Mini Apple Pies with Gluten-free Crust

Mini desserts are my favorite because I am a fan of tasting. I don’t need a whole cheesecake, or ice cream sundae; I just want a taste. My second obsession is desserts in jars, but more on that later. I started seeing a lot of mini pies popping up all over food blogs and I was instantly intrigued.

If you are short on time, you can buy a frozen pie crust at the grocery store. One box (2 crusts) will make 6 mini apple pies. The recipe I use for my pie crust is from The Pioneer Woman blog,  and by substituting a few ingredients, it is very easy to make a delicious gluten-free crust! Several wonderful friends in my life are gluten-free and it is nice for me to be able to share my desserts with them. Click here for the gluten-free pie crust recipe.

The perfect single serving size!

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My favorite Pie Crust! You would never know it’s Gluten-Free!

When I made this pie crust for the first time, I was hooked. It was easy to prepare, rolls out well and tastes amazing! I don’t think I will ever make another pie crust again, especially since my boyfriend requests this one!

Note: To make the non gluten-free version, just substitute all purpose flour instead of gluten-free flour and omit the Xanthan gum. This pie crust it wonderfully flakey, and melts in your mouth. If you are someone like me, who enjoys sneaking a taste of uncooked pie crust, the gluten free version is not taste good because of the Xanthan gum.

Pioneer Woman’s “Perfect Pie Crust”, adapted to be gluten-free
Yields 2 large pie crusts (or 12-14 mini pies)

3 C All purpose gluten free flour (I use Red Mill)

1 1/2 tsp Xanthan gum

1 1/2 C Vegetable shortening

1 Egg

5 tbsp Cold water

1 tbsp Distilled white vinegar

1 tsp Salt

  • Combine the flour and xanthan gum and mix well.
  • Add the shortening and use a pastry cutter to blend the shortening into the flour until it forms small pebble like crumbs (Note that the gluten-free version will produce a very Play-Doh like consistency at this point because of the xanthan gum).

Cut the shortening into the flour

  • Lightly beat an egg and add it to the flour and shortening. Next add cold water and then distilled vinegar. Lastly, add the salt. Mix together using a wooden spoon just until combined.
  • Cut the dough in half, placing each half in a Ziploc bag. Using either a rolling pin or the palm of your hand, gently pat the dough out to form a circle. Each bag will make one pie crust.
  • Put in the Freezer for at least an hour, I prefer to freeze mine overnight. When you are ready, remove the crust from the freezer and let it thaw for at least 15 minutes.

I find this dough works best when cold, so no need to wait too long. If you are looking to make only the bottom of a pie crust, then only remove one of the crusts from the freezer.

I prefer to roll my piecrust out between two pieces of wax paper and coat each side of the crust with flour, because the gluten free piecrust can be sticky and can crumble easily. I have a hard time picking it up from the counter top without something underneath it. Otherwise I suggest using a very generously floured surface. Roll the dough from the middle-out, until you reach your desired thickness. If the dough gets too soft, I put it back in the fridge for a little while.

Roll out between wax paper

When you have rolled it out, use the wax paper to flip the pie crust into your pie plate. Pinch edges using your fingers or a fork to form a decorative edge. Add your fillings and bake according to your pie directions.

I prefer the thicker crust

Let me know what you think. It truly is the “perfect pie crust”!