Apple Pie Snickerdoodles Food

SNICKERDOODLE-CRUSTED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C); position rack in the bottom third of oven.
• Whisk 2 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 1/2 teaspoons salt, and cream of tartar in a large bowl. Drizzle in butter. Stir crust mixture until just combined and crumbly.
• Transfer 1 1/4 cups of crust mixture into a separate bowl; add the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Knead with your fingertips until well combined but still crumbly. Cover with plastic wrap; freeze crumb topping until ready to use.
• Pour vinegar and water into the remaining crust mixture. Mix to form a dough; transfer to a lightly floured work surface and knead until smooth. Press dough onto the bottom and sides of a pie plate using a flat-bottomed measuring cup to make the bottom crust. Crimp edges with a lightly floured fork. Freeze until ready to use.
• Toss apples, 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and sea salt together in a large bowl. Pile over the bottom crust and cover with the crumb topping.
• Bake on the bottom rack of the preheated oven until lightly browned, about 20 minutes.
• Reduce oven temperature to 350 degrees F (174 degrees C). Turn pie and continue baking, covering crust aluminum foil or a pie shield halfway through, until crust is golden brown, about 50 minutes. Cool on a wire rack before slicing, about 1 hour.

APPLE CIDER SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F.
• Heat the cider in a medium skillet over medium-high heat until it comes to a boil. Continue to cook until syrupy and reduced to about 2 tablespoons, 12 to 14 minutes. Set aside to cool slightly.
• Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until smooth. Beat the butter with 1/2 cup of the granulated sugar and the light brown sugar in a separate bowl on medium-high speed until fluffy and smooth, 2 to 3 minutes. Beat in the reduced cider and the egg (the mixture may look slightly curdled). Stir in the flour mixture and 1/4 cup of the chopped apple chips until combined.
• Stir together the remaining 3 tablespoons of granulated sugar, 2 tablespoons of chopped apple chips and the apple pie spice in a small bowl. Roll heaping tablespoons of dough into balls, using lightly moistened hands if the dough is too sticky, and then roll in the spiced sugar mixture. Place the dough balls 3 inches apart on ungreased baking sheets and top with a few pieces of whole apple chips. Bake until the edges are just set but centers are still soft, 11 to 13 minutes, rotating pans halfway through the baking time. Cool 2 to 3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

APPLE SNICKERDOODLE DUMP CAKE

Steps:

• Preheat oven to 350°. Toss apples with sugars and fruit juices; spread into a greased 11x7-in. baking dish., Place cookie mix in a bowl; stir in contents of cinnamon-sugar packet. Sprinkle over apples. Drizzle with butter. Top with pecans., Bake until golden brown and apples are tender, 35-40 minutes. Serve warm.

APPLE PIE SNICKERDOODLES

Steps:

• In a large bowl cream together butter, sugar, and 1/4 cup apple pie seasoning until it reaches a smooth consistency. You can use a stand mixer if you have one. (Make sure your butter is room temp.)
• Add eggs and vanilla and mix. Then add cream of tartar, flour, baking soda, and salt. Mix and cover the bowl or wrap dough and chill in the refrigerator for 30 minutes. 
• Preheat oven to 350. Get a small plate and add 2 tablespoons of Apple Pie Rub. 
• Scoop out dough roughly 1 inch size and roll into a ball.  Roll each ball into the Apple Pie rub and then place on a baking sheet lined with parchment paper about 2 inches apart. Continue until all dough is gone. You should have enough to do two batches. 
• Bake for 9 - 11 minutes. Let fully cool and enjoy. 

APPLE PIE SNICKERDOODLE COOKIE BARS

Steps:

• Preheat oven to 350 degrees.
• Press 2/3 of the cookie dough into the bottom of an 8" x 8" or 9" x 9" baking pan.
• Mix the sugar and cinnamon together.
• Sprinkle the dough with 2/3 of the sugar and cinnamon mixture.
• Spread the apple pie filling over the cookie base.
• Take small pieces of the remaining cookie dough and flatten them, then place on top of pie filling, leaving spaces between them.
• Sprinkle with the remaining sugar and cinnamon mixture.
• Bake about 35 to 40 minutes.
• Allow to cool and cut into squares.

APPLE SNICKERDOODLES

Steps:

• 1. Preheat oven to 350.
• 2. Combine butter, 2 cups sugar, the apple cider mix, vanilla, baking powder and salt with an electric mixer. Add eggs and mix well.
• 3. Add flour and mix until combined and you have a smooth dough.
• 4. Refrigerate the dough about 10 minutes.
• 5. While dough is chilling, mix the 1/4 cup sugar and cinnamon in a small bowl.
• 6. Using a small cookie scoop or teaspoon, scoop out dough and roll into small balls. Roll the balls in the cinnamon sugar and place on ungreased cookie sheet. Press lightly to flatten only a little. (The cookies will flatten and spread while baking.) I like to sprinkle a little extra cinnamon sugar on the top before baking.
• 7. Bake 10 minutes. Remove from cookie sheet while hot to avoid sticking. Cool on a wire rack.

SNICKERDOODLE PIE

Steps:

• Preheat oven to 350 degrees F.
• Prepare pastry crust and line 9-inch pie plate.
• In bowl combine raw sugar and 1/2 teaspoons cinnamon.
• Brush melted butter over crust and sprinkle with 1 teaspoon of cinnamon-sugar mixture.
• Set aside.
• FOR SYRUP:.
• In saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/2 tbsp vanilla, 1/4 tsp cinnamon.
• Heat to boiling over medium heat, stirring to dissolve sugar.
• Boil gently for 2 minutes. Remove from heat.
• Stir in 1/2 teaspoon vanilla. Set aside.
• FOR FILLING:.
• In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds.
• Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined.
• Beat in egg and 1 teaspoon vanilla.
• Gradually beat in milk until combined.
• Beat in flour.
• Spread evenly in crust-lined pie plate.
• Gently pour the syrup over the filling.
• Sprinkle with remaining cinnamon-sugar mixture.
• Cover edges of pie with foil.
• Bake pie 25 minutes; carefully remove foil.
• Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean.
• Cool 30 minutes on wire rack.
• Serve warm.