A warm and portable apple pie with a hint of almond is one recipe we think you’ll find many excuses to make. We’ve updated the apple charlotte with a layer of cinnamon and we’ve retooled the baked apple with a creamy almond filling and a hint of whiskey, which can be omitted for the younger set.
FROM OUR RECIPE BOX – Apple Almond Cream Cheese Hand Pies
Warm apple pie says autumn like nothing else. But if the crust is soggy or the filling runny, there’s only disappointment. Hand pies or turnovers rarely get soggy if you bake them long enough so that the dough develops a nice brown color. The layer of Love’n Bake Almond Schmear adds an aromatic note but also acts as a moisture barrier, which helps keep the pies crisp and flaky. A knob of cream cheese is a tasty surprise. It balances the sweetness of the apples and filing while adding a rich note.
This all purpose dough has great keeping properties. If you use it to make these pies, they will keep for a few days when stored loosely covered at room temperature. That is, if you don’t eat them all hot from the oven.
FROM OUR RECIPE BOX – Cinnamon Apple Charlotte
The classic apple charlotte, layers of buttered bread and cooked apples, gets a makeover with our Cinnamon Schmear Filling. Whether you use Braeburn, Macintosh or other baking apple, cook the filling long enough so that it becomes quite dry. This ensures that the charlotte will hold its shape after cooking. (Using a wider, squat casserole will make a shallow charlotte that will be easier to cut while still warm.) Enriched bread such as Challah would be a good choice for this dish although any type of quality sliced bread will do.
As this dish celebrates the flavors of apple and cinnamon, it needs little garnish. A simple spoon of whipped cream, sour cream or yogurt should do.