Explore the Orchard
The official recipe calls these apple squares, but they totally taste like blonde brownies with an apple/cinnamon twist
And, to note, this photo does not even begin to do them justice. So please forgive the photo, but you’ll want to make these. They will not last long, but I think that might be a compliment to the one doing the baking 😉 Take a bow!
Better than candy? I popped these in the oven right before the trick-or-treating started last Halloween. Part way through candy distro, a “ninja turtle” exclaimed “Wow – Are you making apple pie?” Well, sort of, I said, impressed that the baking aroma registered amid all the candy mania. Figured we must have been on to something good.
Find the complete recipe from Food Network
Tips
• Definitely stretch out the biscuit dough – the video they provide with this recipe will show you how.
• How to wrap? First I tried to wrap and seal them on the narrow side of the apple wedge. Oddly, enough the opposite was actually easier – sealing them on the wide edge. However, in the end, they all turned out fine. So, don’t obsess over trying to make them perfect as you place them in the pan.
• Use a mid-sized apple – between size of baseball and softball. Don’t go bigger or the biscuit won’t wrap around the apple
Donuts and cider = a perfect combination
Who knew there was such a thing as a donut pan you could use to bake donuts? Not me. But we were inspired to track one down (Target, Walmart, etc.) when we saw this recipe. Just had to try it. Pretty amazing. We see more donuts in our future.
Homemade Baked Cider Donut Recipe
Makes about 18 donuts. Plenty for the family with extra to share with friends. We popped the extra batter in a muffin tin – also delicious. Just allow a few extra minutes for that to bake.
Quick Note: You’ll need 1 1/2 cups of cider which needs to be reduced down to 1/2 cup. You’ll find that info in the comments that follow the recipe but it’s not obvious at first.
We are thinking this batter would make an excellent waffle as well. Hmm. Can’t wait for breakfast!
These donuts are baked so they are, maybe, a little better for you than the fried variety 🙂 Still very tasty. Kid-tested
All the great taste of a pie and very easy to assemble. We love Ina Garten’s recipe from Foodnetwork.com. We’ve made this in the fall at the height of apple season and then in March with the apples we’d saved up from the harvest. Delicious every time!
What we learned after having made a few of these:
Baking time and the edges – We found that it took a bit longer to bake the apples than the recipe described. No matter what the timer says, keep baking the crostata until a toothpick shows the apples are tender. Note: To keep the pastry edge from getting too dark while the apples finish baking, we covered the edges with strips of aluminum foil. That was about 30 minutes into the baking process.
This recipe calls for Fuji apples, but any good baking apple will work. Honeycrisp and Jonathans are great options as well
Whether labeled a tart or a crostata or something else, these open-faced pie recipes are tasty.
Peach Tart recipe includes step-by-step instructions for making your own crust, although you are certainly a-okay to go with refrigerated dough to save time. This is the recipe Harvey, the grandog approved.
Peach Crostata recipe is also yummy. Only thing we might change next time we make it is to add a bit of cinnamon.
The peach slices lend themselves to a nice fan arrangemnt – so maybe it is a bit of fancy to go with the rustic look overall.