Candy Apple Pie

Candy Apple Pie ~ Zim on a Whim

Candy Apple Pie? Say what? This is a twist on the basic apple pie you know and love. Because sometimes your apple pie needs a little kick in the…pie hole.

Have I ever mentioned that I’m a recipe hoarder? I have tons of recipes clipped from magazines and printed from the internet in the hopes of trying them all. Most of these have been around for a couple decades (Gasp! Am I that old?), like one I had printed out from allrecipes for Candy Apple Pie. I was intrigued by the concept and for years wanted to make it, but never got around to it. Until now. Their recipe seemed okay, but I didn’t like how the apples got cooked on the stove and then just plopped into a pie shell without baking. I wanted a real apple pie, but one that tasted like a candy apple from the fair. (‘Cause really, how many of us can actually EAT those things??) So I used the basic apple pie recipe that I’m used to and tweaked it for this purpose.

{Full recipe at bottom of post}

Start by peeling, coring, and slicing 5 large Granny Smith apples (or other tart apple). You need a generous 6 cups. Make sure you get the big ones or you will need more apples. I love my “Apple Peeler Corer Slicer” that I got from Pampered Chef many years ago. It really makes the job easy. If you make a lot of apple pies, you need this!

Candy Apple Pie ~ Zim on a Whim

Place the sliced apples in a large bowl. Add the flour and sugar and mix well. (I just use my hands!) Then add the cinnamon imperials (or Red Hots) and the cinnamon oil. (The flavoring is optional but bumps up the cinnamon flavoring and I recommend it.) Mix again to make sure the candies are dispersed well throughout.

Candy Apple Pie ~ Zim on a Whim

This is the Lorann Cinnamon Oil flavoring I used. Just 6 drops will do it! The bottle is really tiny, but you only need a little bit. I got mine from Amazon, but I’ve also seen it at Hobby Lobby craft store.

Candy Apple Pie ~ Zim on a Whim

Place one of the prepared pie crusts into your pie plate and spread your apple filling evenly into the crust.

Candy Apple Pie ~ Zim on a Whim

With the other pie crust that goes on the top, I thought I’d make little heart cut-outs since Valentine’s Day is coming up. It will need some kind of venting for the air to escape if you don’t have a tiny cutter like mine. (Mine is from a set of heart cutters used for fondant.) Just make some slits in the top instead.

Candy Apple Pie ~ Zim on a Whim

Cover the apple filling with the other pie crust. Tuck the top crust edge under the bottom crust edge and crimp together to seal.

Candy Apple Pie ~ Zim on a Whim

Place on a baking sheet lined with foil to catch any leakage and bake in a preheated 375 degree F oven for an hour. (After about 40 minutes or so, the edges will be browned. You will probably need to cover those edges with foil so they don’t burn before the pie is done.)

When nice and golden brown, remove from oven and cool for 1-2 hours. Make sure it’s cool before serving or the filling will not be set up and it will just run all over.

Candy Apple Pie ~ Zim on a Whim

Also check out my Red Hot Love Fudge recipe for another Valentine’s Day treat!

Candy Apple Pie

Recipe adapted from allrecipes.com and combined with my own apple pie recipe.

Ingredients:

5 large Granny Smith apples, or enough tart apples to make 6 generous cups
2 prepared pie crusts (I use Pillsbury brand found in the refrigerator section of your grocery store, but homemade is even better!)
1/3 cup flour
1/3 cup sugar
1/2 cup cinnamon imperials (or Red Hots) – same as a 4 oz. jar
Optional but recommended: 6 drops LORANN Cinnamon Oil, and coarse decorating sugar for sprinkling on top

Directions:

Preheat oven to 375 degrees F.

Peel, core, and slice apples to make a generous 6 cups. Place in large mixing bowl.
Add flour and sugar and mix. (I just use my hands.)
Sprinkle in cinnamon imperials and add 6 drops only of the cinnamon oil flavoring (if using).
Mix well so candies are dispersed throughout.
Place one pie crust on your pie plate. Smooth it out flat against pie plate and don’t worry about edges yet.
Fill the pie shell with the apple mixture and spread evenly.
Unroll the second pie crust and place it on top of the apples. (If desired, cut out heart shapes from a tiny cutter before placing on top.)
Tuck the top pie crust edges under the bottom pie crust edges and crimp together to seal. Press down the sealed edges on your pie plate.
If you didn’t cut out the heart shapes, make several slits in the top crust for the air to escape.
Place on foil lined cookie sheet and into a preheated oven.
After a few minutes in oven, you can sprinkle the coarse decorating sugar on top.
Bake for 60 minutes. (After about 40 minutes, check the edges and cover just the edges with foil if they are getting too brown.)
Remove from oven and cool for 1-2 hours before serving so filling is set.

Enjoy!

Micha

 

Wonton Pizza Pockets

Wonton Pizza Pockets : Zim on a Whim

This tasty little snack came together due to lack of food in the house. It was slim pickins around here one day because I just didn’t feel like going grocery shopping. We’ve all had those days, right? I looked around and saw that I had wonton wrappers, cheese, and pepperoni – and not much else. How about snacks for dinner kids? No complaints there! (I did add some veggies on the side, however…) While I don’t recommend this as an option for dinner normally, it would make the perfect appetizer for a party or while watching the football game.

What you’ll need:
1 package wonton wrappers (the small square ones)
Shredded mozzarella cheese
Pepperoni slices (cut up into small pieces)
Vegetable or canola oil for frying
Optional:
Wire rack and baking sheet for keeping them warm and crispy
Marinara sauce for dipping

They are easy to make, but you want to get them all prepped before starting to cook them. They fry up so quickly that you want to have them ready to go. On a nice big work surface, lay out a bunch of the wonton wrappers, get a little bowl of water, and set it nearby. If you put too many wrappers out at the same time they will start to dry out. Keep the remaining wrappers covered while you work. On each wrapper, dab some water along the edge with your finger. This will be the glue that keeps the pocket intact. Don’t put the water on all of them at once — wet each one as you go.

Wonton Pizza Pockets : Zim on a Whim

Next take a little bit of shredded mozzarella cheese and put it in the middle of the wonton wrapper.

Wonton Pizza Pockets : Zim on a Whim

Take a little bit of cut up pepperoni slices and put that on top of the cheese.

Wonton Pizza Pockets : Zim on a Whim

Finally, add a little more mozzarella cheese on top.

Wonton Pizza Pockets : Zim on a Whim

Try not to overfill it, or you’ll have a hard time sealing it up. Now take opposing corners and bring to the center, pinching them closed.

Wonton Pizza Pockets : Zim on a Whim

Take the other two corners and bring them up to meet the sealed ones. Remember the water is your glue so if you are having trouble, make sure you have water where you want it sealed!

Wonton Pizza Pockets : Zim on a Whim

Press all the edges to seal shut. If any of the edges are not sealed, your cheese will leak out when you fry them.

Wonton Pizza Pockets : Zim on a Whim

You can also seal up the pockets like this…

Wonton Pizza Pockets : Zim on a Whim

Whatever works best for you. Just pinch and press everything tightly.

Heat some vegetable or canola oil up in a pot over medium heat. When it’s hot enough, the wonton pockets should float in the oil. The first time I made these I set my burner for medium-high and they cooked way too fast and almost burnt. Keep it at medium heat and just be patient until it gets hot enough. When the oil is ready, fry a few at a time in the hot oil, a couple minutes on each side until they turn golden brown.

Drain on a paper towel, or better yet on a wire rack set on top of a baking sheet. This method will keep them crispy. You can keep them warm in a 250 degree oven while you fry up the remaining pockets. Serve with marinara sauce for dipping if desired.

FYI: I have tried these with a little marinara sauce added to the cheese and pepperoni, but I prefer to leave it out of the pockets and just dip them in the sauce while inhaling enjoying.

~Micha

Pupwiches ~ Homemade “Ice Cream” Sandwiches for Dogs

Pupwiches - Homemade Ice Cream Sandwiches for Dogs | Zim on a Whim

Oscar is such a good boy that I felt he deserved a special treat as summer winds down. Don’t you agree, Oscar?

Ready for Pupsicles! | Zim on a Whim

“A dog is the only thing on earth that loves you more than he loves himself.” –Josh Billings

I decided to take my Homemade Dog Treats and my Homemade Pupsicles recipes and combine them to get Pupwiches! Dogs love “ice cream” sandwiches, too!

They are easy to make and I’m sure you have most of the ingredients already. First you want to bake the dog treats and get them cooled. I used a dog bone cookie cutter, but you don’t need to use one. Does your dog really care? Just use any cutter you have handy — or even the rim of a glass and make round pupwiches. While the treats are baking, combine the ingredients for the inside of the pupwich. That will need to be put in the freezer for a bit before assembly.

I’m posting the ingredients again here so you don’t need to flip back and forth between recipes. You may want to read through both posts beforehand for more info.

Step One: Bake the dog treats

Ingredients:
2 tablespoons plain applesauce
1/2 cup peanut butter
1 egg
1 cup whole wheat flour (or any flour that you have on hand that your dog won’t be allergic to. I only had the all-purpose on hand today)
1/2 teaspoon baking powder
1/2 cup rolled oats

Directions:
Combine the applesauce, peanut butter, and egg in a medium bowl. Add the flour, baking powder, and oats. Combine all ingredients well with a spoon. Use hands toward the end if necessary. Form a ball of dough for rolling. You can put a piece of wax paper on a cutting board or just dust your work area with some four and then roll out the dough. For the pupwiches, I tried to roll the dough out as thin as I could get it but not so thin that they would break when transferring to the baking sheet. Maybe it was about 1/8″? Cut out with cookie cutter or rim of a glass and place on baking sheet lined with parchment paper. If you don’t have parchment paper (get some now) then you can just lightly grease your pan with cooking spray. Bake in a 325 degree F oven for 15-20 minutes, or when the edges of the treats get golden brown. Remove from oven, cool in pan for a few minutes, and then transfer to a cooling rack.

Step Two: Whip up the frozen pupsicle recipe

Ingredients:
2 containers of yogurt – 6oz. each (Use either plain or vanilla)
2 tablespoons honey
2 tablespoons peanut butter
1/3 cup plain applesauce (the little 4 oz. snack packs are the perfect amount)

Directions:
Combine all ingredients well in a medium bowl and stick in the freezer for about an hour and a half to set up a bit. You don’t want it completely frozen; just frozen enough to spread it and not have it drip out the sides during assembly. If it’s too drippy, freeze more. If it’s too frozen to spread evenly, leave it out a bit. No biggie! {Tip: Either mix your ingredients in a shallow bowl or transfer to one for the freezer to save time.}

Step Three: Assemble and Freeze the Pupwiches

When the mixture for the inside of the pupwiches has set up and your baked treats have cooled, begin assembly. With a spoon, scoop out a small amount and spread it on the underside of a treat. Make it as thick or thin as you would like, but keep in mind that smaller dogs will do better with a thinner pupwich. Take another treat and place on top (keeping good side up). As you work, place the pupwiches on a baking sheet and stick them back in the freezer to freeze completely. You will need to get the first few in the freezer as you work so they don’t melt, and then just keep adding to the baking sheet in the freezer. Use the same baking sheet you used to bake with. {And if you used parchment paper you’ll have barely any clean up!} As you can see from the photo, they don’t look neat and pretty, but dogs don’t care!

After they have frozen, they are ready to be enjoyed by your patient pup. Slurp! :)

Note: I got about 8-10 Pupwiches from this recipe. I had extra of the “ice cream” part so I just scooped it into little cups and placed them in the freezer for pupsicles later. {To remove the extra pupsicles from cups, run the bottom of the cup under warm water to loosen.}

If you want to make just the dog treats or the pupsicles, or if you want more details, you can refer back to my original posts:
Homemade Dog Treats
Homemade Frozen Dog Treats – Pupsicles

Hope you give them a try and let me know if your pup gives them 2 paws up!
~Micha