7 Recipes to Make for All-American Apple Pie-Flavored Treats
Apple pie has a place in our culture as an all-American dessert. It is even in our vocabulary through the idiom “As American as apple pie.” That pie though isn’t wholly American, as CNN explains, since Dutch, English, and Swedish recipes predate those that appear in early American cookbooks. Even though it didn’t originate here, America has certainly made apple pie its own — and with these seven recipes, you can make the flavors your own too. For the Fourth of July, we’re dishing out new takes on the traditional flavors for breakfasts, snacks, and desserts to fill your Independence Day with apple pie-flavored treats.
1. Crock-Pot Apple Pie Oatmeal
Start preparing the night before for a healthy, apple pie-flavored breakfast. The overnight oatmeal from Real House Moms is a heart healthy start to your day, and since it it kept warm overnight in the crockpot, you’ll awaken to the smells of cinnamon and sugar, and a warm breakfast bowl.
- 2-3 apples, peeled, cubed
- 1 cup of steel cut oats
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons brown sugar
- 3 cups milk
- Extra brown sugar
Directions: Start by peeling and chopping the apples and put them in the crock-pot. Add the oats, cinnamon, nutmeg, brown sugar, and milk to the crock-pot and stir. Cover your crock-pot and turn on low for 3 hours, stirring about once every hour. Turn crock-pot to warm for the remainder of the night. Sleep well, wake up, stir oatmeal, and serve! Put oatmeal in individual bowls, sprinkle additional brown sugar on top of each bowl.
2. Apple Pie French Toast
Slightly more indulgent as far as apple pie breakfasts go is the apple pie stuffed french toast from Recipe.com. A twist on apple pie and baked french toast, all the flavors of your favorite pie are here in a breakfast dish that serves six.
- Cream cheese, softened
- 2 tablespoons
- Apple jelly
- ½ teaspoon
- Ground cinnamon
- 12 slices
- Texas toast bread (or other thickly sliced bread)
- ½ medium Granny Smith apple, peeled, cored, and thinly sliced
- 8 large eggs
- 1 cup milk
Directions: In a small bowl, combine cream cheese, jelly, and cinnamon. Spread 1 side of each bread slice evenly with cream cheese mixture. Top 6 bread slices with a single layer of apple slices. Top with remaining bread slices, cream cheese sides together, to create 6 apple “sandwiches.” Lightly grease a 13 x 9 x 2-inch baking dish. Fit sandwiches into dish in a single layer; set aside.
In a small bowl, whisk together eggs and milk. Pour over sandwiches. Cover and chill for at least 30 minutes, turning sandwiches once. Preheat oven to 400 degrees. Lightly grease a baking sheet; place sandwiches in a single layer on pan, discarding any excess egg mixture. Bake for 20 to 25 minutes, or until lightly browned. Serve with syrup.
3. Apple Pie Blondies
Moving from breakfast to desserts, blonde brownies are treated to an apple pie makeover with this Food.com recipe. You’ll get about 18 blondies out of the recipe, and you could make blondie-apple pie sundaes with them.
- 1 cup canola oil
- ½ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 eggs
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1½ teaspoons baking powder
- 1⅔ cups all-purpose flour
- 2 cups apples, peeled, cored and diced small (½-inch or so) about 2 large apples
- 1 tablespoon white sugar, and 2 teaspoons cinnamon combined and set aside
Directions: Preheat oven to 350 degrees Fahrenheit. Mix all ingredients, except last two (apples and cinnamon-sugar) together in the order listed — batter will be very thick — mix until all dry ingredients are incorporated, but try not to over mix, and fold in apples as gently as possible. Press batter down into a greased 9 x 13 pan with the back of a large spoon to even out. Sprinkle with cinnamon sugar evenly. Bake for 30-35 minutes, until just beginning to brown on top. Allow to cool before cutting to prevent crumbling.
4. Caramelized Apple Hand Pies
Combine two iconic desserts, the caramel apple and apple pie into one treat by following this hand pie recipe from Taste of Home. Easy to eat and transport, they are ideal for when you’re in charge of bringing dessert to a picnic or potluck.
- 2 tablespoons unsalted butter
- 3 medium apples, peeled and finely chopped
- ⅓ cup packed brown sugar
- ½ teaspoon cornstarch
- ⅛ teaspoon ground cinnamon
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 package (14.1 ounces) refrigerated pie pastry
- ¼ cup coarse sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Directions: In a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes. Mix brown sugar, cornstarch, and cinnamon; add to apples. Cook and stir 7-8 minutes longer or until apples begin to soften and caramelize. Remove from heat; stir in lemon juice and vanilla. Cool completely.
Preheat oven to 400 degrees Fahrenheit. On a lightly floured surface, unroll pastry sheets. Roll to ⅛-inch thickness; cut four 5-in. circles from each sheet. Place about 3 tablespoons filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal or, if desired, pinch edges to seal and flute.
Transfer to greased baking sheets. Prick tops of pastry with a fork. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks. For topping, mix sugar and cinnamon. Brush pies with melted butter; sprinkle with cinnamon-sugar. Serve warm or at room temperature.
5. Apple Pie “Larabars”
Your snacks can get a dose of apple pie flavoring too. Inspired by Larabars, a snack bar often made from dates, nuts, dried fruits, and sometimes chocolate, Budget 101 set out to make an at-home, wallet friendly version.
- 1 cup mixed almonds and walnuts
- 1 cup dates
- 1 cup mixed raisins and dried apple
- 2 tablespoons cinnamon
Directions: Line a loaf pan with parchment paper or plastic wrap. Combine all the ingredients in a food processor and pulse about 30-45 seconds — longer if necessary. The mixture should stick together well, and you can pinch it with your fingers as a test. Pour the processed bar mix into the pan, fold the other half of the wrap over the mix and press firmly into bars. Place the bars in the fridge for about an hour and then cut into 6 bars.
6. Deep-Dish Apple Bourbon Streusel Pie
Baked in a square dish, flavored with bourbon as well as cinnamon and sugar, then topped with a streusel, serving the deep-dish apple pie from Williams-Sonoma is a step or two above average. It serves 12 to 14.
- 2½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 sticks cold unsalted butter, cut into ½-inch dice
- 6 to 8 tablespoons ice water
- 3 pounds Granny Smith apples, peeled, cored and cut into slices ¼-inch thick
- 3 pounds Pink Lady apples, peeled, cored and cut into slices ¼-inch thick
- ¾ cup firmly packed light brown sugar
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- ¼ cup cornstarch
- 3 tablespoons bourbon
- 2 tablespoons vanilla extract
- ⅔ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- ⅔ cup roughly chopped pecans
- 7 tablespoons cold unsalted butter, diced
Directions: To make the dough, in a food processor, pulse together the flour, granulated sugar, and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 tablespoons of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 teaspoon at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight.
On a lightly floured work surface, roll out the dough into a 20 x 14-inch rectangle about ⅛-inch thick. Fold the dough in half and transfer to a 13 x 9-inch baking dish. Unfold the dough and press into the bottom and sides of the dish. Trim the edges, leaving a ½-inch overhang, and fold in the excess dough so it extends just beyond the rim of the dish. Refrigerate the pie shell for 30 minutes.
Position a rack in the lower third of an oven and preheat to 375 degrees Fahrenheit. Meanwhile, make the filling: In a large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cornstarch, bourbon, and vanilla until well combined. To make the streusel, in a bowl, stir together the flour, granulated sugar, brown sugar, cinnamon, salt, and pecans. Add the butter and work it in with your fingers, pinching to form pea-size pieces.
Pour the apple mixture into the pie shell and sprinkle the streusel on top. Decorate the pie as desired with decorative cutouts. Bake until the streusel is golden brown and the apples are tender, about 1 hour and 45 minutes; if the top of the pie has browned after 1 hour, tent it loosely with aluminum foil. Transfer the pie to a wire rack and let cool for at least 2 hours before serving.
7. Mini Apple Pies
If the last recipe was too much for your tastes, try a smaller scale on for size with the mini apple pies from Pillsbury. You’ll need a muffin tin, or ramekins to make the single serve pies, which can be served with a correspondingly mini dollop of ice cream or whipped cream.
- 1 refrigerated pie crust (15-ounces), softened as directed on box
- 2 apples, cored, finely chopped (about 1/4-inch pieces)
- 2 tablespoons sugar
- 1 tablespoon All-purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla
Directions: Heat oven to 425 degrees Fahrenheit. Remove crust from pouch; unroll on work surface. Using large round cookie cutter, cut out rounds. Gather up any scraps; reroll with rolling pin and cut out more rounds to make a total of 10.
Press each crust round into ungreased regular size muffin cup. In medium bowl, stir together apples, sugar, flour, cinnamon and vanilla. Divide mixture evenly among crust-lined muffin cups. Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly. Cool completely in pan, about 30 minutes. With knife, loosen edges; remove mini pies from muffin cups.