I love to make recipes that have apples in them. Below are two delicious family favorites. From my Kitchen to yours. Enjoy!
Crisp Apple Pizza
- 3 T all-purpose flour
- 2/3 c sugar
- 1 tsp ground Cinnamon
- 4 medium apples (baking or more tart) peeled and diced into 1/4 inch pieces
- Pastry for single-crust pie.
- 1/2 c old-fashioned rolled oats
- 1/2 c all-purpose flour
- 1/3 c packed brown sugar
- 1/4 c salted butter, softened
- 1 tsp ground cinnamon.
1/2 c caramel topping
Roll out your pastry the size of a 12 inch pizza pan. Fold edges under to give it a raised edge. Mix sugar, flour and cinnamon in a bowl. Add apples to cinnamon mixture and toss. Take apples and put in a single layer over the crust until completely covered.
Mix the flour, oats, brown sugar, cinnamon and butter. Mix thoroughly using your hands sprinkle the topping over the apples.
Bake at 350 degrees for 35-40 minutes or until apples are tender.
*** Optional when done immediately drizzle with caramel topping.
Cut into pizza slices and serve warm with ice cream.
Braided Apple Bread
Makes 1 Braid
- 3 medium-size Granny Smith apples
- 1 1/2 tsp cinnamon
- 3 T granulated sugar
- 2 tsp lemon juice
- 1 T instant yeast
- 2 1/2 c bread flour
- 1/4 c granulated sugar
- 2 1/4 tsp vegetable oil
- 3/4 tsp salt 1 c warm water Glaze
- 1/3 c confectioner’s sugar, sifted
- 5 tsp whipping cream
- 1/2 tsp vanilla
- Pinch of kosher salt
- Pinch of nutmeg
Making Apple Filling:
Peel, core, the apples then cut into thin slices. After they are sliced cut the slices in half. Mix the apples with the cinnamon, lemon juice and sugar. Take the filling and bake in an 8 inch or 9 inch pie tin for 15 minutes. After 15 minutes take out of the oven and set aside. Leave the oven on to bake the braid.
Making Bread for Braid:
Work on the bread dough while the filling is baking. Mixing the dry ingredients together then add the oil and water and mix with an electric mixer for 5 – 6 minutes (mix on medium speed). If you don’t have a mixer then do this by hand.
Using non stick cooking spray, spray the top of a counter or bread board putting the dough on the counter or bread board. Take the dough and knead it to give it a smooth surface (maybe 5 to 10 times). Again use the cooking spray, spraying your rolling pin. Roll out the bread dough in to a 16 x 12 inch rectangle. Put the dough on a greased cookie sheet or jelly roll pan.
Using a sharp knife or pizza cutter and cut each side into strips 1-inch wide down each side, leaving the middle of the dough uncut. Spread the filling down the middle of the dough. Then fold the strips of dough into the center, crisscrossing over the filling by alternating strips from each side. Lightly press ends to seal. If the braid does not look straight, take your hands and straighten it.
Bake the braid at 350 degrees for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for for around 5 minutes.
Mix together the remaining ingredients until smooth. Brush the glaze over the top of the apple braid putting on a thick layer of glaze. Next carefully move the braid to a cooling rack setting it on a baking sheet to catch glaze that will drip off. Let the bread completely cool to prevent the bottom from getting soggy from sitting glaze. Once cooled slice and serve. This tastes great at room temperature or from right out of the refrigerator