Baked Apple Pie Donuts

It’s Fall!!! My favorite time of the year – crisp air, sweaters, boots, pumpkin, apples, snuggling – there’s just so much I love. I can’t wait to go apple picking (lots of recipes I want to make) and take the kids to the pumpkin patch. The leaves are starting to change color and it’s just been perfect weather.

We’ve had a busy couple of weeks and since we haven’t had a chance to go apple picking, I picked up a half dozen of apples at our local orchard’s farm stand. I was in the mood to bake something the other night since it was a rainy, gray day…I find days like that are really when I want to spend time in the kitchen. I’ve been craving donuts lately, so baked apple pie donuts are what I decided on. 
They were super easy to make. I had Madeline take care of mixing everything while I peeled and diced an apple. The original recipe called for them to be dipped in cinnamon-sugar but I decided on drizzling apple cider glaze over them. My glaze was a little thin, but it gave them a little more apple flavor. I’m planning to try them again and swapping out the AP flour for whole wheat flour and apple cider for the milk and adding cinnamon to the dry mixture.

1/4 cup light brown sugar, packed
1/4 cup sugar
1 1/2 cup diced apple
1 1/2 cups flour
1 3/4 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/3 cup cold butter, cut into small pieces
1 egg
1/4 cup milk
Preheat oven to 350 degrees. Lightly spray a donut pan with nonstick cooking spray and set aside.

In a medium bowl, combine both sugars, flour, baking powder, salt, and nutmeg. Cut in the cold butter with a pastry knife. In a small bowl, mix the egg and milk together. Pour into the dry mixture and add in the diced apple. Stir until mixture becomes a dough.

Place 2 spoonfuls of dough into each of the donut molds in the pan. Bake for 15 to 20 minutes or until the donuts are golden brown. Allow to cool in pan for 5 minutes and then remove to a cooling rack to completely cool.

Once cooled, stir together apple cider and powdered sugar to make a glaze. Drizzle over the cooled donuts and enjoy!

Source: Mom Advice

Apple Pie Cookies – #FilltheCookieJar

I’m excited to share this recipe for July’s Fill the Cookie Jar Facebook group! This month’s theme was patriotic. I didn’t want to go with a red,white, blue theme, so I thought more about what exactly patriotism meant. I did a little research to find out what others things they felt were patriotic – answers ranged from flags, freedom, stars and stripes, and someone suggested apple pie. Perfect, but how could I turn that into a cookie?

Of course, where else do I go when I have an idea but need inspiration – PINTEREST! I found this great recipe for apple pie cookies and knew this was it. I loved the recipe, it was super simple and the flavor was perfect. Plus, who doesn’t love handheld apple pies?!? The crust, tender apple and spices – YUM!

2 refrigerated pie crusts or a homemade recipe for pie crust
2 medium apples, peeled and shredded
squeeze of lemon juice
3 tsp granulated sugar
1 1/2 tsp flour
3/4  tsp cinnamon
dash of nutmeg
1 egg
2 Tbsp water

Preheat oven to 375 degrees and line a baking sheet with parchment paper. Set aside.

In a bowl, shred the apples and squeeze out as much juice and discard. This will keep your crust from getting soggy. Return the apples to the bowl and add in the lemon juice, 1 1/2 teaspoons sugar, flour and 1/2 teaspoon of cinnamon. Stir to combine and set aside. Combine the remaining 1/4 teaspoon of cinnamon and 1 1/2 teaspoon of sugar in a small bowl, set aside.

Roll out the pie crust and cut 2 1/2 to 3 inch circles. Make sure to have an even number of circles to have a top and bottom for each cookies. In a small bowl, whisk together the egg and 2 tablespoons of water to create an egg wash. Brush the egg wash on half of the pie crust circles. Scoop a heaping teaspoon of the apple mixture onto the egg washed circles. Top each bottom with another piece of crust and crimp the edges to seal the cookies together.

Place the cookies on the prepared baking sheet. Brush each of the tops with the egg wash and sprinkle the cinnamon-sugar mixture on each cookie. Cut a small x into the top of each cookie to allow steam to escape.

Bake for 25 to 30 minutes or until the cookies are golden brown. Place on a cooling rack to cool completely before eating.

Source: Eat Your Heart Out