Homemade Apple Pie & Pumpkin Snickerdoodle Recipes

Homemade Apple Pie

Preheat oven to 375*

Makes 8 servings 

Crust:

1 1/2 cups all-purpose flour, divided

1/2 cup ice water

1 1/2 teaspoons sugar

1/4 teaspoon salt

4 1/2 tablespoons vegetable shortening

Cooking spray

Filling:

8 sliced apples

1 cup sugar

1 tablespoon cinnamon

1/4 teaspoon nutmeg

2/1 tablespoons milk

2 tablespoons butter

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap (or pie stencil); Cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch plate coated with cooking spray. Remove top sheet of plastic wrap. Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2 inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over apple mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tbsp sugar.

Bake at 375* for 1 hour and 15 minutes, or until crust is browned and filling is bubbly.

Cool on a wire wrack. ENJOY!

Here is my before picture:

Photo taken on my iPhone

And my after picture:

Pumpkin Snickerdoodles

Preheat oven to 350*

Cookie dough:

3 3/4 cups flour
1 1/2 tsp. baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1.   Cup butter, softened

1/2 cup packed brown sugar

1 cup pumpkin purée (canned)

1 large egg

2 tsp vanilla

Topping:

1/2 cup sugar

1 1/2 tsp cinnamon

1/2 tsp ginger

Dash of allspice

In a medium bowl, combine flour, baking powder, salt cinnamon, and nutmeg. Whisk together to blend.

In a large bowl, beat together butter and sugars on medium until well combined. Next, still on medium speed, beat in the pumpkin. Then, add the egg and vanilla. Lastly, add in the dry ingredients. Beat until combined, cover and refrigerate until firm.

In a small bowl mix together spices for the coating.

Scoop dough into 2 inch balls and drop into the spice coating. 

Roll in spices until well covered and place 2 inches apart on a parchment covered cookie sheet. 

Flatten the cookies slightly. Bake for 10 - 12 minutes. 

Cool slightly and remove from cookie sheet to a cooling rack. ENJOY!

Photo taken on my iPhone