Apple Snicker-Doodle Pie

This is one of my all-time favorite fall recipes! Apple pie is already the best in my book- but throw in snickerdoodle cookie dough? Out. Of. This. World. Seriously it's amazing! 

Fall Recipe

Filling:

Ingredients:

1/4 Cup Grass-fed Butter
6 Organic apples peeled and thinly sliced
3 Teaspoon Cinnamon
1/3 Cup Raw Sugar

Directions:

Melt 1/4 cup of butter in a large skillet over medium-low heat. Add the sliced apples, brown sugar, and 1 teaspoon cinnamon. Toss to coat. Cook for 5-8 minutes over medium-low heat, stirring often until the apples just become translucent. Set aside to cool while you make the topping.

Fall Recipe

Crust:

Ingredients:

3/4 Cup Grass-fed Butter
3/4 Cup Raw Sugar
1 Teaspoons Cinnamon 
1 Free-range Egg
1 Tablespoon Vanilla Extract
1/2 Teaspoon Baking Soda
1/2 Teaspoon Cream of Tartar
1/2 Teaspoon Himilian Salt
2 Cups Organic All-Purpose Flour

Directions:

Preheat oven to 350°F. Cream 3/4 cup butter and 3/4 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and extract. Mix in baking soda, cream of tartar, and salt. Slowly mix in flour. Pour apples into a 9x13” baking dish. Spoon tablespoons of the cookie dough mixture evenly over the top in a single layer.

Fall Recipe

Topping:

Ingredients:

1/3 Cup Raw Sugar
2 Teaspoons Cinnamon

Directions:

Mix cinnamon and sugar in a small bowl. Sprinkle evenly over cookie dough.

Bake for about 24-26 minutes and serve. 


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