NGREDIENTS
CRUST
2 c. unbleached all-purpose flour
1/4 c. granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
3/4 c. low-fat small-curd cottage cheese
4 tbsp. chilled unsalted butter, cut into 1/2 inch cubes
FILLING
1 lb. Granny Smith apples
1/4 c. granulated sugar
2 tbsp. unsalted butter
1/4 tsp. ground cinnamon
4 tbsp. water
1 tbsp. cornstarch
Vegatable or canola oil for frying (optional)
DIRECTIONS
Crust: Pulse flour, sugar, cinnamon, and salt together in a food processor for 5 seconds, until evenly mixed. Add cottage cheese and butter and process for about 30 seconds, until a soft dough comes together.
Turn dough out onto a floured surface and gently press it into a round. Wrap it in plastic wrap and refrigerate for 30 minutes while you make filling
Apple Filling: Peel and core apples, and cut them into 1/2-inch cubes. Toss in a 2-quart heavy-bottomed saucepan with sugar, butter, and cinnamon. Heat over medium heat until butter is melted, then add 2 tablespoons water. Cover and cook for 10 to 12 minutes, until apples are starting to soften.
Whisk cornstarch with remaining 2 tablespoons water and add to softened apple mixture. Cover and cook for 1 to 2 minutes more, until liquid thickens and jells slightly. Remove from heat.
If apples aren’t as mushy as you’d like them to be (the McDonald’s filling is akin to applesauce), you can use a potato masher to gently press them to your desired consistency. Let filling cool for 15 minutes
Pies: If baking, preheat oven to 375 degrees F and line 2 baking sheets with parchment paper or Silpat liners. If deep-frying, line a baking sheet with waxed paper. Return chilled dough to floured work surface and roll it into an 18-inch square about 1/8 inch thick. Use a pastry or pizza cutter to slice dough into 9 (6 by 6-inch) squares.
Place a heaping tablespoon (more like 1 tablespoon plus 1 teaspoon) of apple filling on half of each square, then fold over to create a 6 by 3-inch pocket pie. Seal edges by crimping them tightly with your fingers. Place on a prepared baking sheet.
If Baking: Slice 3 slashes across top of each pie. Bake for 25 minutes, until puffed and golden brown. Cool on a wire rack for 5 to 10 minutes before attempting to eat, lest you burn your mouth with molten apple filling.
If Deep-frying: Refrigerate pies for 1 hour (or freeze for up to 3 months in a sealed container). Heat at least 2 inches of vegetable or canola oil to 350 degrees F in an electric deep fryer or large, high-sided pot. Line a baking sheet with paper towels and an upside-down wire cooling rack
Add pies to hot oil straight from refrigerator or freezer and fry in batches as necessary until golden brown. Frying time will vary based on your equipment, but should take no more than 2 to 3 minutes per batch.
Transfer to prepared baking sheet and let cool for 5 to 10 minutes before attempting to eat, lest you burn your mouth with molten apple filling.
Store pies in refrigerator in an airtight container for up to 3 days.
CRUST
2 c. unbleached all-purpose flour
1/4 c. granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
3/4 c. low-fat small-curd cottage cheese
4 tbsp. chilled unsalted butter, cut into 1/2 inch cubes
FILLING
1 lb. Granny Smith apples
1/4 c. granulated sugar
2 tbsp. unsalted butter
1/4 tsp. ground cinnamon
4 tbsp. water
1 tbsp. cornstarch
Vegatable or canola oil for frying (optional)
DIRECTIONS
Crust: Pulse flour, sugar, cinnamon, and salt together in a food processor for 5 seconds, until evenly mixed. Add cottage cheese and butter and process for about 30 seconds, until a soft dough comes together.
Turn dough out onto a floured surface and gently press it into a round. Wrap it in plastic wrap and refrigerate for 30 minutes while you make filling
Apple Filling: Peel and core apples, and cut them into 1/2-inch cubes. Toss in a 2-quart heavy-bottomed saucepan with sugar, butter, and cinnamon. Heat over medium heat until butter is melted, then add 2 tablespoons water. Cover and cook for 10 to 12 minutes, until apples are starting to soften.
Whisk cornstarch with remaining 2 tablespoons water and add to softened apple mixture. Cover and cook for 1 to 2 minutes more, until liquid thickens and jells slightly. Remove from heat.
If apples aren’t as mushy as you’d like them to be (the McDonald’s filling is akin to applesauce), you can use a potato masher to gently press them to your desired consistency. Let filling cool for 15 minutes
Pies: If baking, preheat oven to 375 degrees F and line 2 baking sheets with parchment paper or Silpat liners. If deep-frying, line a baking sheet with waxed paper. Return chilled dough to floured work surface and roll it into an 18-inch square about 1/8 inch thick. Use a pastry or pizza cutter to slice dough into 9 (6 by 6-inch) squares.
Place a heaping tablespoon (more like 1 tablespoon plus 1 teaspoon) of apple filling on half of each square, then fold over to create a 6 by 3-inch pocket pie. Seal edges by crimping them tightly with your fingers. Place on a prepared baking sheet.
If Baking: Slice 3 slashes across top of each pie. Bake for 25 minutes, until puffed and golden brown. Cool on a wire rack for 5 to 10 minutes before attempting to eat, lest you burn your mouth with molten apple filling.
If Deep-frying: Refrigerate pies for 1 hour (or freeze for up to 3 months in a sealed container). Heat at least 2 inches of vegetable or canola oil to 350 degrees F in an electric deep fryer or large, high-sided pot. Line a baking sheet with paper towels and an upside-down wire cooling rack
Add pies to hot oil straight from refrigerator or freezer and fry in batches as necessary until golden brown. Frying time will vary based on your equipment, but should take no more than 2 to 3 minutes per batch.
Transfer to prepared baking sheet and let cool for 5 to 10 minutes before attempting to eat, lest you burn your mouth with molten apple filling.
Store pies in refrigerator in an airtight container for up to 3 days.
6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus more for sprinkling
2 tbsp. ground cinnamon
2/3 c. old-fashioned rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat oven to 350° and line a baking sheet with parchment paper. Place each apple half flat side down and use a paring knife to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it stays together as one piece). Transfer apple halves to prepared baking sheet.
Lightly brush apple tops with melted butter and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven. In a small bowl, combine remaining melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside apple slits.
Return to oven and bake 10 minutes more.
Top each with a scoop of ice cream, then drizzle with caramel and serve.
4 apples, cut in half through the stem
4 tbsp. melted butter
1 tbsp. packed brown sugar
1/2 tsp. cinnamon
6 oz. bittersweet chocolate, chopped
8 marshmallows
1/4 c. crushed graham crackers
DIRECTIONS
Preheat oven to 375°. Using a melon baller or a spoon, scoop out core from each apple.
In a small bowl, combine melted butter, brown sugar, and cinnamon.
Place apples in a large baking dish and brush with butter mixture. Divide chocolate between apples and bake until chocolate is melty and apples are fork tender, 20 minutes.
Turn oven to broil. Place a marshmallow on top of each apple and broil until toasted, about 2 minutes.
Sprinkle with crushed graham crackers before serving.
1 (15.5-oz.) package Golden Oreos, crushed
1 (8-oz.) block cream cheese, softened
1/4 c. crushed dehydrated strawberries, plus more for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white chocolate chips
2 tsp. coconut oil
DIRECTIONS
Line a small baking sheet with parchment paper. In a large bowl, combine crushed Oreos, cream cheese, strawberries, vanilla, and salt. Stir until mixture is smooth.
Using a small cookie scoop, form Oreo mixture into small balls and place on the cooking sheet. Repeat until all of the Oreo mixture is used and place baking sheet in freezer for 10 minutes.
Meanwhile, in a medium bowl, combine white chocolate and coconut oil. Microwave on medium heat for 30 seconds at a time until melted. When the balls are chilled, dip them in the chocolate and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 more minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins or chocolate wafers, plus more for serving
DIRECTIONS
In a large bowl using a hand mixer (or in the bowl of a stand mixer using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread a very thin layer of whipped cream onto the bottom of an 8" springform pan, then top with an even layer of whole Oreos or cookies. (You should need 16!) Spread more whipped cream on top of cookies and repeat layering process until you have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until cookies have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed cookies and slice.
1 c. granulated sugar
3/4 c. packed brown sugar
1/2 c. (1 stick) butter, cut into cubes
1/2 c. milk
1 c. smooth peanut butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. old-fashioned oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium saucepan over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in peanut butter, vanilla, and salt until combined, then stir in oats.
Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes.