Apple Cinnamon Rings

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You’d be hard pressed to find a person that doesn’t love the crunch and deliciousness of onion rings. They’re tender on the inside, crispy on the outside and have a fun and novel little shape to boot! I was enjoying onion rings the other day and it got me thinking about what other foods this particular format would work on. What else could be dipped in a delicious batter and fried to the perfect crispness and be completing addictive? The fruit bowl on my counter has been overflowing lately with a veritable myriad of apples – Fuji, Mcintosh and Braeburn to name a few and I got to thinking about these apple rings I used to enjoy as a child at local carnivals. They were always served warm with a side of caramel for dipping! The memory seemed to have whet my appetite for nostalgia and I found myself whipping up these delish apple rings despite my busy afternoon. 

DSC_0485 You can use any variety of apple that you’d like but try to avoid ones such as Mcintosh which are less able to handle the heat while frying without turning to mush. Granny smith is a good choice because it is crisp and retains its shape, but if that variety is too tart for your liking, stick to a hearty Braeburn or Red Delicious variety. 

DSC_0510 DSC_0514 I used biscuit cutters in graduated sizes to cut the apples into rings. For the smallest inner ring I used an apple corer. 

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Apple Crumble Pies

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Happiness comes in many forms; in accomplishing one’s goals, in the company of loved ones, and in the feeling you get at smelling freshly baked apple pie wafting through your home. I needed some happiness in my kitchen today and these little apple pies were the perfect haven. Now, I know what you’re thinking: the last thing the world needs is another recipe for apple pie, but I assure you that these pies redefine what you know, and traditionally accept, as apple pie. This recipe combine two of my very favourite things (pies and crumbly toppings) into one delectable little pie of flaky, sweet goodness. Most apple crumble pies have a sticky sweet mass of apples covered with a crumble topping of sugar and oats. My little creation has both a flaky pie crust base AND a crumble topping. I always was one to push the envelope.

Now, it’s a well-known fact that a small segment of the population are not fans of apple pie (yes, incredibly, it’s true) but these pies will make an enthusiast out of anyone. The principal complaint of apple pie nay-sayers is that they don’t like the tartness of apples or the chunks of apple they have to tackle just to enjoy some flaky pastry. The beauty of these pies is that the apples almost melt into the filling leaving just a hint of apple and cinnamon flavour on your tongue.

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The recipe for the pie crust is enough to make 6 small pies that are 4 inches in diameter. I doubled the recipe and put half of the dough in the fridge to use the next day but it can also be kept in the freezer for 2-3 weeks to use at a later time. And you will want to make this again.

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