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 […]




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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 […]




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Join the conversation.






Surprise! You’re in luck. Fall Cookie Week is starting a day early. I actually began baking all of the cookies this weekend and it looks like I’m going to have one extra variety. That means there will be eight recipes instead of seven. Beginning with this post, I’ll be sharing one recipe every day this week.

I’m also trying to coordinate some sort of giveaway into this week, but I haven’t finalized those details yet. Stay tuned. If there is a giveaway, I’m pushing to have it on Hump Day.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

For our first cookie of the week, I made Caramel Gingersnaps.This recipe combines the spices of fall with sweet gooey caramel for a winning combination.

To pull this off, I took a recipe I had for gingersnap cookies and just added caramel bits.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

The resulting cookie is super soft and bursting with flavor. I’ve actually always been a fan of gingersnaps. My mom made them, so I guess I find some sort of comfortin them. As crazy as it sounds, their flavor reminds me of home and family.

IMG_3865

These are also one of my favorite cookies for dunking in tea. The heat warms and softens both the cookie and the caramel. It’s magic!

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

Okay, it’s time to get Fall Cookie Week officially started by telling you how these are made.

Caramel Gingersnaps

Here’s what you will need:
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup dark brown sugar
1/3 cup dark molasses
1 egg
2 teaspoons vanilla extract
1/3 cup granulated sugar, for rolling
1 11-ounce bag caramel bits

Let’s get baking:

In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

Then, in the bowl of a stand mixer, cream the softened butter. Add the brown sugar and beat until light and fluffy. Scrape down the sides, if needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.

Slowly add the dry ingredients to the wet on low speed. Mix until just combined. Then gently fold in the caramel bits. Cover mixed dough with foil and chill for 3-4 hours .

Preheat oven to 350 degrees F. Line a large baking sheet with asilicone mat or parchment paper as some of the caramel may run.

Shape dough into 1-inch balls and roll in granulated sugar. Place balls one inch apart. Flatten slightly with your hand or the bottom of a glass. Bake for 8-10 minutes, until the edges are just turning brown. Be careful not to overcook these, which would result in a harder cookies.

Remove cookie from the baking sheet and place on a wire rack to cool completely.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

Delicious, soft, and caramel-filled gingersnaps. You really can’t go wrong with these. Not only are they great for the fall, they are perfect for the holidays, too.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

So what do you think? Will you be giving these cookies a try!

Inspired By Charm

And don’t forget to check out the rest of the cookies in IBC’s Second Annual Fall Cookie Week:

Sunday – Caramel Gingersnaps
Monday – Chocolate Pumpkin Spice Cookies
Tuesday – Butter Pecan Maple Crisps
Wednesday – Frosted Pumpkin Cookies // KitchenAid Stand Mixer Giveaway
Thursday – Autumn Apple Cookie Bar
Friday – Pumpkin Chocolate Chip Cookies
Saturday – Candy Corn Cream Wafers
Sunday – Peanut Butter Cup Cookies // Fall Baking Link Party

Surprise! You’re in luck. Fall Cookie Week is starting a day early. I actually began baking all of the cookies this weekend and it looks like I’m going to have one extra variety. That means there will be eight recipes instead of seven. Beginning with this post, I’ll be sharing one recipe every day this […]




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Join the conversation.