cinderellasapron 
Today we are celebrating my favorite thing about the fall season: Apples! But we’re not just making any apple pie. We’re going beyond the classics to make an incredible apple toffee pie and a few other unique and delicious apple treats!
Toffee Apple Pie
Ingredients
- 2 9 inch pie crusts
- 8 apples (or about 9 cups, peeled and sliced)
- 3 TBSP cornstarch
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- pinch salt
- 1 tsp lemon juice
- 1 egg (for egg wash)
Toffee Sauce
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
Instructions
- In a small saucepan over medium low heat, melt the butter. Stir in the brown sugar until combined, and then slowly add in the heavy cream. Bring to a light simmer and cook 1-2 minutes, or until thickened. Cool.
- Preheat oven to 350 degrees.
- In a large bowl, combine the apples with the lemon juice, cornstarch, sugar, cinnamon, nutmeg, allspice, and salt.
- Place a pie crust into a 9 inch pie tin. Place half the apples into the pie crust. Drizzle half the toffee on top, then remaining apples, and remaining toffee sauce.
- Place the other crust on top, and cut slits to allow the steam to escape. (Or, cut strips and place in a lattice pattern). Crimp the edges together.
- Brush with egg wash. Bake for 50-60 minutes or until golden brown and bubbling.
- Allow to cool on a wire rack.
Apple Butter Snickerdoodles
Ingredients
- 7 TBSP butter
- 3.5 ounces cream cheese
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sugar
- 2 tsp cinnamon
- 1 cup apple butter (recipe below, or store bought)
Slow Cooker Apple Butter
- 3 pounds apples, peeled, cored, and chopped
- 1 cup sugar
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp ground ginger
- pinch salt
Instructions
- Preheat oven to 350 degrees.
- In a large bowl or stand mixer, cream together the butter and cream cheese.
- Add in the sugars, and whisk until light and fluffy.
- Add in the eggs and vanilla. Stir to combine.
- Add in the flour, baking powder, baking soda, and salt. Stir until combined.
- In a small bowl, combine the sugar and cinnamon.
- Roll the dough into 2 TBSP balls. Roll in the cinnamon sugar mixture, and place on a parchment lined baking sheet, about 2 inches apart.
- Place a thumb print in the center of each ball. Fill with 1/2 TBSP apple butter in the center of each one.
- Bake for 12-15 minutes, or until golden and set around the edges.
Apple Butter
- Place all ingredients in the slow cooker. Cook on high for 1 hour, stirring occasionally. Turn down to low and cook an additional 4-5 hours, or until dark brown and the apples have fallen apart.
- If desired, use a stick blender to make it smoother.
- Cool, and store in glass, airtight containers in the refrigerator.
Caramel Apple Cheesecakes
Ingredients
Crust
- 1/8 cup brown sugar
- 3/4 cup crushed graham crackers
- 1/2 cup oats
- 1/4 cup melted butter
Cheesecake
- 8 ounces cream cheese
- 1 TBSP cornstarch
- 1/8 cup brown sugar
- 1/8 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
Crumble Topping
- 1/8 cup flour
- 1/8 cup oats
- 1/8 cup brown sugar
- 1/4 tsp cinnamon
- 1 TBSP butter, melted
- 1 apple, finely chopped
- caramel sauce, for serving
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, combine the crust ingredients. Line a muffin tin with paper liners. Divide the crust into the bottoms, and press down lightly to make even.
- Bake for 5 minutes, and let cool.
- In a large bowl, using a hand mixer, cream together the cream cheese, cornstarch, brown sugar, white sugar, vanilla, and cinnamon until smooth.
- In a separate bowl, combine the crumble topping ingredients.
- Divide the cheesecake mixture between the muffin tins on top of the cooled crust. Top each with chopped apples, then the crumble topping.
- Bake 25-30 minutes or until the cheesecakes are set and topping is golden.
- Cool, and refrigerate for at least 2-3 hours before serving. Drizzle with caramel sauce.
