Well, I did it. A Year of Pie has officially begun and I’m officially obsessed. I want to make pies all day, every day. Despite being a little nervous since it was my first attempt at pie baking, I found the whole process very soothing and cathartic. You know … like the scene from Bridesmaids when Kristin Wiig’s character makes the cupcake. Something like that.

As you can tell from the title of this post, I decided to start with a pretty traditional pie – apple.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

Surprisingly, apple pie isn’t among my favorites. However, a warm slice with a giant scoop of vanilla ice cream is not something I would turn down.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

I originally intended to make this a caramel apple pie. Basically, that would involve topping the apples with caramel sauce before adding the top crust. However, I got so excited when placing on the top crust that I completely forgot about the caramel. These things happen.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

While my mom has a fabulous pie crust recipe, I have decided to try a few others before tackling the family favorite. To make this pie I ended up two different recipes. For the crust, I used the All-Butter Crust recipe from The Four and Twenty Blackbirds Pie Book. For the pie filling, I used the recipe from Honeysuckle Catering. She recently did two YouTube videos with Margo True of Sunset Magazine showiing how to make pie dough and apple pie. After watching both of those videos, I was a little more confident about tackling this recipe. Be sure to check them out.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

Throughout this year I plan to experiment with different pie dough recipes until I find the one I like best. However, I do realize that pie dough is kind of a personal thing and people have their favorites. Be it thin, thick, flaky, buttery, etc. – I recommend testing different recipes to find your own preferred variety. Kind of like what I’m doing.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

And, since I am documenting this for my own reference, I will leave a few notes at the end of the post detailing my thoughts about flavors, etc. So if you are curious about my personal taste notes, you can find those there.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

Apple Pie with All-Butter Crust

Here’s what you will need:

All-Butter Crust

2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup cold water
1/4 cup cider vinegar
1 cup ice

Apple Filling

3 1/2 pounds apples (6 large or 7 medium), peeled and sliced (1/8th inch thick) I used a mix of Granny Smith and Honey Crisp
3/4 cup sugar
2 tablespoons of flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, cut into thin slices
1/4 cup milk and sanding sugar for garnish

Let’s get baking:

In a large bowl, sift together the flour, salt, and sugar. Then add the cold butter pieces. Use a spatula to coat the butter with the flour mixture. With a pastry blender, cut the butter into the flour mixture until the butter is in pea-sized pieces. Be careful not to over mix.

Then in a small bowl combine the water, ice, and cider vinegar. Sprinkle about 4 tablespoons of the ice water mixture over the flour and butter mixture and incorporate with a spatula. Continue to add more of the ice water mixture, 1 to 2 tablespoons at a time, using the spatula and / or your hand until the dough comes together into a ball. If necessary, add small drops of the water mixture to any remaining dry bits.

Split the dough in half and shape each piece into a flat disk. Wrap in plastic wrap and refrigerate for at least an hour. (This dough can be refrigerated for 3 days or frozen for 1 month.)

Next, we want to make our apple filling.

Place your peeled and sliced apples in a large bowl. In a medium-sized bow whisk together sugar, flour, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and mix with your hands or a large spoon to combine. Add the lemon juice and mix again.

Remove your chilled dough from the fridge. Roll out the dough on a lightly floured work surface. (To make this process a bit easier, I rolled mine out between two sheets of waxed paper.) Roll out the dough to 1/8 inch thickness. The dough should be two inches wider in circumference than the size of your pie pan. Use the wax paper or your hands to transfer the dough to your pie pan. Trim the dough leaving about 1/2 inch overhang. Chill the bottom crust while you roll out the top.

Now, preheat your oven to 450 degrees F. Position your two oven racks on the two lowest levels. On the bottom rack, place a cooke sheet to catch any drips from your pie.

Next, pour your prepared apples into the pie shell. Then, scatter the thinly sliced butter on the top. Next, add the top crust to your pie. I decided to try a lattice top. Instead of explaining how to do that here, check out this awesome tutorial via YouTube.

For a standard top crust, carefully center it on your filled pie. Fold the edge of your top crust over the edge of the bottom crust so it’s flush with the pan. Crimp the edge to seal with your fingers or a fork.

Slash a few decorative steam vents in the top crust. Brush the top crust with milk and sprinkle with sanding sugar.

Set the pie onto the second to lowest rack in your oven. Bake at 450 degrees F for 20 minutes, then reduce the heat to 350 degrees F. Bake until the pie is a medium golden brown. You can test the doneness of your apples by sticking a knife into a vent hold. They should feel tender. Let the pie cool at least an hour before serving.

And that my friends is one awesomely delicious pie.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

Served with a heaping scoop of vanilla bean ice cream, this really is perfection.

I’ve never knowingly had a crust with cider vinegar in it. It does add a really unique and tangy flavor. I liked it! However, I will cut back a bit on the amount next time I make this crust. Maybe 1/6th of a cup instead of 1/4th. With that being said though, this dough is bananas! (Bananas = super good). It’s flaky, flavorful, thick, and all around wonderful. I could have just eaten the dough with the ice cream.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

My apples were still a little crisp, so I assume I didn’t cut them quite thin enough or didn’t bake it long enough. It wasn’t enough to bother me, but something I’ll keep in mind next time. My mom also suggested a different apple. She prefers Cortland.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

My pie also had a fair amount of liquid. I did cut into it a little bitter sooner than I should have. (I was in a bit of a hurry as the sun was setting and I needed to photograph this bad boy. (You may be surprised to learn that I took most of the cut pie pictures in an almost completely dark kitchen. The magic of a good camera and a tripod!) As the pie continued to set, I noticed things thickened up. So, a lesson to you – patience is a virtue. Also, the Four & Twenty Blackbirds Pie Book talked a little bit about using apples in pies. Apparently, there is a way to release some the the liquid in the apples before baking. I may also give that a try next time around.

With all that being said though, the flavors of the pie were still wonderfully delicious and enjoyable. I’m calling this pie a winner!

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

For not being a big Apple Pie fan, I was really pleased with my first attempt at pie. Not only did it turn out beautifully, but it tasted equally delicious.

One down, many more to go! What type of pie would you like to see me tackle next?

Well, I did it. A Year of Pie has officially begun and I’m officially obsessed. I want to make pies all day, every day. Despite being a little nervous since it was my first attempt at pie baking, I found the whole process very soothing and cathartic. You know … like the scene from Bridesmaids […]




THIS POST HAS 41 COMMENTS
Join the conversation.






In my opinion, these Frosted Pumpkin Cookies, just might the best fall cookie recipe! This cookie recipe starts with  a soft pumpkin cookie and topped with cream cheese frosting that guaranteed to be a winner!

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Okay, so these are officially one of my favorite cookies. They are so amazingly soft they practically melt in your mouth, plus they are pumpkin so that clearly makes them a 10 out of 10. I kid you not.

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

And don’t even get me started on the frosting. It’s basically butter and sugar whipped up to creamy decadence. How can you go wrong!?

I also love this recipe because it’s simple. There is no need to wait for the dough to cool or spend time rolling out the dough. You just scoop it on to the cookie sheet and pop it into the oven. Love that!

How to Make Frosted Pumpkin Cookies:

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Easy, pumpkin, melt-in-your mouth delicious – the recipe for a perfect cookie. And that’s why they are one of my new favorites!

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

All righty, onto the recipe!

 

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Want more? The best fall cookie recipes:

 

Frosted Pumpkin Cookie Recipe:

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

 

Frosted Pumpkin Cookies
  |   Prep Time: 15 mins   |   Cook Time: 50 mins   |   Total Time: 1 hr 5 mins
Frosted Pumpkin Cookies
Did you make this recipe? Leave a review!
5 from 1 vote

In my opinion, these Frosted Pumpkin Cookies, just might the best fall cookie recipe! This cookie recipe starts with  a soft pumpkin cookie and topped with cream cheese frosting that guaranteed to be a winner!

Ingredients
Cookies:
  • 2 cups butter softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 15- ounce can pumpkin
  • 4 cups all-purpose flour
Frosting:
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 to 4 cups powdered sugar add until desired consistency / firmness
  • extra ground cinnamon sprinkled on top optional
Instructions
  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer beat butter on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, cloves and nutmeg. Beat until combined.
  3. Beat in the eggs and vanilla until combined. Then, add the pumpkin. Beat in as much of the flour as you can using the mixer. Stir in remaining flour with a wooden spoon.
  4. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
  5. For frosting, in a small saucepan heat butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth. (I made a double batch of the frosting and ended up using all of it. I recommend doing the same.)
  6. Spread frosting on the cooled cookies. Sprinkle with additional cinnamon, if desired.

In my opinion, these Frosted Pumpkin Cookies, just might the best fall cookie recipe! This cookie recipe starts with  a soft pumpkin cookie and topped with cream cheese frosting that guaranteed to be a winner! Okay, so these are officially one of my favorite cookies. They are so amazingly soft they practically melt in your […]




THIS POST HAS 49 COMMENTS
Join the conversation.






Blended with white wine, apples, pears, and cinnamon this Apple Cider Sangria makes the perfect fall cocktail.

Apple Cider Sangria | Inspired by Charm

It’s no secret that sangria is one of my go-to cocktails. I’ve created a variety of sangria recipes here on Inspired by Charm (You can find all of them here.). However, this Apple Cider Sangria I whipped up especially for fall has moved to the top with my favorites.

Apple Cider Sangria | Inspired by Charm

How to Make a Fall Apple Cider Sangria:

Coincidentally, I was at the liquor store last week and discovered a bottle of Apple Pie Vodka. I picked it up, thinking I could find a use for it down the road. It added an extra-special touch to this sangria. So after a little recipe research and testing, I came up with a delicious Apple Cider Sangria!

To really bring out the fall flavors and make this drink look special I added in apples, pears, grapes, and seasonal spices. This recipe makes a pretty big batch, but you can easily adjust the recipe for smaller gatherings.

However, if you can’t find apple pie vodka specifically, and apple flavored vodka will work just as nicely.

Apple Cider Sangria | Inspired by Charm

It’s an exquisite blend of crisp apple, spice, and everything nice! Okay, let me show you how to put this together.

Apple Cider Sangria:

IMG_3138

Apple Cider Sangria

serves 25-30

Here’s what you’ll need:
1 1/2 cups cinnamon simple syrup*
4 bottles (750ml) Sauvignon Blanc (or dry white wine)
2 cups Apple Pie Vodka
2 cups ginger brandy
4 cups apple cider
1 cup grapes, sliced in half
4 apples, cubed
4 pears, cubed
8 - 10 cinnamon sticks

Let’s put it all together:
Combine all ingredients in a large pitcher, cover, and refrigerate for 2 hours or up to 2 days. Serve over ice.

*Bring 1 cup sugar, 2 cups water, and 1 teaspoon ground cinnamon to a simmer over medium-high heat until sugar is completely dissolved. I usually let the mixture simmer for about 10 minutes to create a thicker syrup. Allow syrup to cool completely.

Print

Want more tasty sangria ideas? Try these:

Sounds pretty delicious, right? Trust me. It is! And it’s just the thing for your fall celebrations. I also love snacking on the fruit after it has had a chance to soak up all of that fall flavor. This is the kind of healthy snacking I could get used to! Haha.

Apple Cider Sangria | Inspired by Charm

 

Apple Cider Sangria | Inspired by Charm

I hope you enjoyed this recipe for Apple Cider Sangria! Give it a try and let me know what you think. Cheers!

 

Blended with white wine, apples, pears, and cinnamon this Apple Cider Sangria makes the perfect fall cocktail. It’s no secret that sangria is one of my go-to cocktails. I’ve created a variety of sangria recipes here on Inspired by Charm (You can find all of them here.). However, this Apple Cider Sangria I whipped up […]




THIS POST HAS 16 COMMENTS
Join the conversation.






If you’re looking for a delicious Apple Bread, look no further. This Spiral Apple Bread with Caramel Apple Glaze is both delicious and beautiful!

IMG_2721Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

I can’t believe it’s been over a month since the last Year of Yeast post. Clearly, I’m getting more comfortable with my yeast-bread skills and I don’t need to practice as much anymore. (Or it could be that it was too hot to do much baking in August.)

Over the past couple weeks I’ve been craving something with apples and cinnamon. I instantly thought of making apple bread!

I blame it on the fact that fall is just around the corner. I hate to admit it, but I’m totally crazy excited for fall to come. Like many folks, fall is my favorite season and I plan to live it up this year.

As a bed and breakfast owner, fall was always my busiest time so I was never able to fully enjoy it. I blinked and it was over. This year I’m taking full advantage of the season and planning lots of cooking, baking, and crafting. You’re in for a treat – and maybe a trick or two!

Anyway, back to this craving for something apple-y and my overwhelming need to do a little baking, after a bit of research, planning, and recipe testing – this Spiral Apple Bread with Caramel Apple Glaze became a winner!

IMG_2731Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

How do you Make Apple Bread?

Oh, and you’ll be happy to know that this Spiral Apple Bread recipe comes together very quickly. As with most yeast recipes, you need to factor in some rising time, but other than that, it’s a piece of cake.

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

I’ve actually learned to enjoy the rising process. The world moves too quickly these days. Today, I took the time to really enjoy every step of the process.

How the dough felt in my hands, how it smelled when it was rising, the flavor of the apples. It was like a bit of baking therapy.

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

And honestly, with very little effort, the resulting loaf looks pretty gorgeous. It’s like a mini-work of art.

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Believe me, if I can do this, so can you. Let me show you how.

Spiral Apple Bread with Caramel Apple Glaze

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Spiral Apple Bread with Caramel Apple Glaze

Here’s what you'll need:

Bread
2 cups all-purpose flour
3/4 cup warm milk
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 1/2 teaspoons instant yeast
1/2 teaspoon salt
1/4 cinnamon, ground
3 apples, peeled, cored, and sliced (I used Granny Smith.)

Topping
1/4 cup unsalted butter, melted
1/4 teaspoon ground cinnamon
1/4 cup sugar

Glaze
2 tablespoons unsalted butter
1/4 cup packed brown sugar
1 tablespoon apple cider
1/2 cup powdered sugar, sifted

Let’s get baking!

Place flour, sugar, salt, cinnamon, and yeast in a stand mixer with the dough hook attached. Stir to combine.

In a small bowl add your melted butter into your warm milk. Then, with the mixer on low, add this mixture to the flour mixture until it forms a soft dough ball.

Knead with the mixer for about 4 minutes. Then transfer dough into a lightly oiled bowl. Cover loosely with plastic wrap. Let rise in a warm area for 1.1/2 hours or until doubled in size.

Punch dough down then divide into 2 balls. On a lightly floured surface, roll out each ball into an approximately 8 x 11-inch rectangle. Cut into 9 strips.

Lightly grease an 8- or 9-inch round pan. Starting at the center of pan, coil apple slices with dough strips into a spiral, pinching ends securely as strips are added.

Repeat the same steps for the other half of the dough. Cover loosely with plastic wrap and let rise for 45 minutes. Toward the end of rising time, preheat oven to 350 degrees F.

Bake for 20-25 minutes until golden brown.

For the topping, mix cinnamon and sugar together in a small bowl. Once the bread is removed from the oven, brush each loaf with melted butter and then sprinkle with the cinnamon and sugar mixture.

While the bread cools, melt butter in a 1-quart saucepan over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in cider. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.

Gradually stir powdered sugar into glaze mixture. If the glaze becomes too stiff, stir in additional cider, 1/2 teaspoon at a time. If the glaze is too thin, add more powdered sugar. Drizzle glaze over the bread.

Print

If you liked this apple bread recipe, you’ll love these too:

IMG_2742-2Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Cut into wedges to serve.

IMG_2731Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Totally scrumptious looking, right? Let me tell you … it is! That caramel apple glaze is what dreams are made of! You won’t even know what hit you.

So whether you are ready to embrace fall or not, take a few minutes for some baking therapy and give this Spiral Apple Bread recipe a try. Be sure to stop back and let me know what you think!

If you’re looking for a delicious Apple Bread, look no further. This Spiral Apple Bread with Caramel Apple Glaze is both delicious and beautiful! I can’t believe it’s been over a month since the last Year of Yeast post. Clearly, I’m getting more comfortable with my yeast-bread skills and I don’t need to practice as […]




THIS POST HAS 99 COMMENTS
Join the conversation.






A Year of Yeast has been trucking along for over four months. Can you believe it? I have to tell you I’ve been enjoying every minute of it. As I enter month five I can honestly say my fear of yeast has pretty much subsided. Today I wanted to try something in the sweet category.

Inspired By Charm

As you may remember from one of my Weekend Wanderlust posts, I was drooling over this recipe from Martha Stewart. Little balls of dough dipped in butter, dredged with cinnamon and sugar, and drizzled with a delicious glaze. I’d say they are similar to monkey bread but a bit drier and lighter. Plus, the glaze sends these little bits over the top.

Inspired By Charm

Inspired By Charm

Being a huge fan of sweets, I am tempted to sit down with this pan and gobble them all up with a big glass or milk or a hot cup of jo!  Who’s with me?!

Inspired By Charm

Inspired By Charm

Look at the ooey, gooey goodness

Inspired By Charm

Okay, I can’t take it anymore. Enough chatter, let’s get baking!

Inspired By Charm

Cinnamon Bun Bites

Cinnamon Bun Bites
Here’s what you’ll need:

Bites:
1/2 cup warm water
1 tablespoon active dry yeast
4 1/2 cups all-purpose flour, plus more if needed
4 large eggs
1 1/4 cups sugar
2 teaspoons coarse salt
1 teaspoon vanilla
1 stick unsalted butter, softened, plus 1/2 stick, melted, and more for coating the dish
2 tablespoons ground cinnamon

Vanilla Glaze:
1 cup confectioners' sugar, sifted
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, melted
2 tablespoons whole milk
1 teaspoon pure vanilla extract

Pour water into the bowl of a stand mixer. Sprinkle yeast evenly over water, and let stand until foamy, 5 to 7 minutes. Whisk until smooth, then whisk in 1/2 cup flour to form a loose paste. Let rise in a warm place until yeast mixture has risen and fallen, about 30 minutes.

Add eggs, 1/4 cup sugar, salt, vanilla, and remaining flour to yeast mixture. Knead dough, using dough hook attachment on mixer, until smooth, 4 to 5 minutes.

Add 1 stick butter, and knead until dough is smooth and elastic, about 10 minutes (add a little more flour if the dough is too sticky). Turn out dough onto an unfloured work surface, and knead by hand until very smooth, about 3 minutes. Transfer dough to another bowl, and let rise in a warm place, covered with a damp cloth or plastic wrap, until doubled, 1 1/2 to 2 hours. Punch down dough; press out air bubbles.

Lightly butter a 9-inch pie plate. Place melted butter in a bowl. In another bowl,stir together remaining 1 cup sugar and the cinnamon.

Roll dough into 1-inch balls (I ended up with about 55). Working with 1 at a time, dip balls into melted butter, then roll in the cinnamon-sugar mixture and place in pie plate. Stack balls to form a dome. Sprinkle with any remaining cinnamon-sugar, and drizzle with any leftover butter. Cover with plastic wrap, and let balls rise by half, about 1 hour.

Preheat oven to 350 degrees F. Unwrap balls, and place pie plate on a baking sheet. Bake until golden and firm (a wooden skewer inserted into the center comes out clean), 50 to 55 minutes. Let bites cool in dish for 15 minutes.

In the meantime, let’s make the glaze. First, stir together sugar and salt in a small bowl.

Then, whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle over cinnamon-bun bites. Before using, whisk until smooth.

Print

Feel free to keep your Cinnamon Bun Bites in the pie pan like I did or remove the loaf and serve them up on a beautiful wood cutting board. The choice is yours. Thanks again to Martha Stewart for this fabulous recipe, which I slightly adapted.

Inspired By Charm

What do you think of these Cinnamon Bun Bites? Will you be making them?

A Year of Yeast has been trucking along for over four months. Can you believe it? I have to tell you I’ve been enjoying every minute of it. As I enter month five I can honestly say my fear of yeast has pretty much subsided. Today I wanted to try something in the sweet category. […]




THIS POST HAS 8 COMMENTS
Join the conversation.