Apple Pie Sandwich Cookies Food

APPLE PIE SANDWICH COOKIES

Steps:

• Pulse the flour with the sugar, cornstarch, cinnamon, salt and nutmeg in a food processor bowl to combine. Add the butter; process for 1 minute or until the dough comes together in a ball. Divide the dough into two portions and transfer to sheets of plastic wrap. Use the wrap to shape each portion into a log, about 2-inches (5 cm) in diameter. Chill for at least 1 hour or until firm enough to slice easily.
• Preheat the oven to 350°F (180°C) and position the racks in the lower and upper thirds of the oven. Slice the logs into 1/4-inch (5 mm) thick rounds; arrange, at least 2-inch (5 cm) apart, on parchment paper-lined baking sheets. Bake, in batches and rotating the sheets halfway through baking, for 12 to 15 minutes or until bottoms are pale golden. Cool completely on a rack.
• Combine sugar and egg whites in large non-reactive bowl set over a pot of gently simmering water. Heat, whisking constantly, for 3 minutes or just until sugar is dissolved. Remove from the heat. Beat, using an electric mixer, on high, for 10 minutes or until very thick and glossy. Reduce the mixer speed to medium and gradually beat in the butter, one cube at a time. Increase the mixer speed to high and beat until the buttercream is light and fluffy. Add the butter and beat for an additional 2 minutes or until well combined and fluffy. Makes about 2 1/2 cups (625 mL) frosting.
• To assemble, generously dollop half of the cookies with 1 tbsp (15 mL) frosting. Add a second cookie and gently sandwich together. Chill cookies for at 30 minutes to set the frosting.

APPLE PIE SANDWICHES

Steps:

• 1. In a saucepan, cook apples and water over medium heat for about 10 min. or until apples are tender.
• 2. Combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg;stir into apple mixture.
• 3. Bring to a boil;cook and stir for 2 minutes or until thickened.
• 4. Remove from heat; stir in lemon juice.
• 5. Spread six slices of bread with 1/3 cup filling each;top with remaining bread.
• 6. In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar.
• 7. Dip sandwiches in egg mixture in egg mixture.
• 8. Cook on a lightly greased hot griddle until golden brown on both sides.
• 9. Dust with confectioners sugar if desired.
• 10. Smother with maple syrup if desired!

APPLE PIE SANDWICHES

Steps:

• In a large saucepan, cook apples and water over medium heat for 10 minutes or until apples are tender. Combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. , Spread six slices of bread with 1/3 cup filling; top with remaining bread. In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar. , Dip sandwiches in egg mixture. Cook on a lightly greased hot griddle until golden brown on both sides. Sprinkle with confectioners' sugar if desired.

APPLE PIE SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Spray 2 large cookie sheets with cooking spray; set aside.
• In large bowl, beat 3/4 cup butter and 1 cup brown sugar with electric mixer on medium speed 3 minutes or until well blended. Scrape side of bowl. Add corn syrup and egg. Beat 2 minutes or until blended.
• In medium bowl, beat flour, baking soda, 1 teaspoon cinnamon, the ginger and salt with wire whisk. Add dry ingredients to butter mixture and beat on low speed just until dry ingredients are incorporated.
• Place granulated sugar on plate. Shape 1 level measuring tablespoon dough into 1-inch ball and roll in sugar. Place on cookie sheet. Press dough with palm of hand until just flattened and about 2 inches in diameter. Repeat with remaining dough, making an additional 43 balls, and place them about 1 1/2 inches apart on cookie sheets.
• Bake about 15 minutes or until golden. Cool on cookie sheet 1 to 2 minutes before removing to wire rack. Cool completely.
• Meanwhile, in 8-inch skillet, heat 1 teaspoon butter over medium-low heat until melted. Add apple, 1 tablespoon brown sugar and 1/4 teaspoon cinnamon. Cook 5 to 7 minutes, stirring frequently, until apple softens. Set aside to cool completely, about 15 minutes. In small bowl, mix cooled apple mixture and mascarpone.
• Spread 1 level tablespoon filling over bottom of 1 cookie. Top with second cookie. Repeat with remaining filling and cookies. Store in refrigerator.

APPLE PIE

Steps:

• Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
• In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
• Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
• Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
• Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
• Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.