Apple Pie Cookies Recipe - Flavorite (2024)

FAQs

What are the best apples for cookies? ›

Granny Smiths are typically my go-to apple for baking, so I'll always have them on hand during the fall months. Their tart, citrusy flavor make them perfect for sweet baked goods, where there's sugar in the recipe. I love using these for homemade caramel apples, too.

Many recipes for apple pie and apple cobbler will call for tossing your sliced apples in a little bit of lemon juice before putting them into your dish. Lemon juice prevents oxidation of the apples, which means that it stops the slices from turning brown by providing a barrier between the ...

Here's a look at one of the most unusual laws on the books in the Badger State. In Wisconsin, it is illegal to serve apple pie in public restaurants without a slice of cheese on top. Yes, you read that right: cheese is required on top of any apple pie that is served in a public restaurant in Wisconsin.

For more on all these apples, including what they look and taste like, see our baking apple guide below. There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

Product Description. A delicious blend of fresh apple pie flavours, vanilla ice cream and hints of cinnamon and spice.

Contrary to what most reviewers have stated about this delicious cookie, I must say that the Apple Pie Oreos are AWESOME!

The Honeycrisp is hands-down the best tasting apple in the world. It has the perfect balance of tartness (a couple of notches less than a Granny Smith), and sweetness (milder than the Royal Gala but sweeter than a Red Delicious).

Honeycrisp: As one of the most prized apples around, it's no surprise that Honeycrisps are popular for baking. This juicy and crisp apple is best for those who like a sweeter taste for their pies.

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

Neglecting the acid

When the apple slices are exposed to oxygen, they turn an unsightly brown color that does not impact the flavor of the apples — just the color. Therefore, adding lemon juice isn't a necessity for baking a good pie, but it does help make a prettier one.

Why do you put apple cider vinegar in apple pie? ›

First, it lifts the flavor of the apples and brightens, adding a punch to the cooked fruit. It also takes over for the commonly called for lemon juice, to balance the sweetness and fill out the flavor.

Substitute white vinegar for lemon juice at 1/2:1 ratio. ½ part white vinegar for every 1 part lemon juice. Substitute lemon extract for lemon juice at a 1/2:1 ratio and replace the rest with water.

Perfect Pie Tip #6: Choose Tart Apples

When apples are cooked, this pectin breaks down, and the apples turn mushy. However, there are ways to control this pectin breakdown, helping you to ensure that your apple slices are tender, but still hold their shape in the pie.

It's most likely because you aren't cutting your apples properly. Chef Jessica Scott, corporate pastry chef of 50 Eggs Hospitality Group says, " Apples naturally have high water content, and when they are cooked, they shrink a lot.

You could try par baking the crust or adding some sort of thickener to the filling such as flour or cornstarch. I usually cook my filling on the stove and pre thicken it before adding to the crust. Oven temperature could also be a factor.