Best Pie Shop in L.A.

Ingredients

about 6 apples I mixed Granny Smith and Honeycrisp

2 1/2 cups sugar

5 cardamom pods crushed (use a rolling pin or heavy spoon to gently crack open the pods)

juice of 2 lemons divided

2 Tbsp pectin powder this is totally optional, the jam will set without it

Instructions

Fill a large bowl with cold water and add the juice of 1 lemon.

Peel, core, and quarter the apples and add them to the lemon water as you work.

Remove the apples from the water (discard the water) and finely dice them.

Add the apples to a heavy bottomed pot, along with the sugar, cardamom pods, (and any seeds that have escaped) the pectin (if using) and the juice of the other lemon. Stir well, and then bring to a boil.

Boil, uncovered and stirring often, for about 30-40 minutes until thickened. About halfway through the cooking I used my stick blender to blend the jam just a bit, but I left lots of apple chunks intact. This is optional and depends on what texture you want your jam to have, and how large or small you chopped your apples in the first place. If you do this, be extra careful not to splatter yourself, the jam is very hot.

Ladle the finished jam into clean (sterilized) jars, cover tightly, and let cool before refrigerating.

Ingredients

PRETZELS:

1 pkg yeast

1 c. warm water

2 T. brown sugar

2 T. sugar

1 T. melted butter

1 tsp. salt

2 c. flour add more as needed, I ended up adding about one more cup

3 cups hot tap water

1/4 c. baking soda

1 egg white + 1 T water

1/4 C. butter melted

2 T. pumpkin pie spice

1/4 c. sugar

ICING:

4 oz. cream cheese softened

2 T. butter softned

1/2 tsp. vanilla

1 c. powdered sugar

dash salt

evaporated milk as needed for desired consistency.

Instructions

To mixing bowl add 1 cup warm water. Sprinkle yeast and white sugar over water. Add 1 T melted butter. Let sit for about ten minutes until bubbly.

In a separate bowl add flour, brown sugar, salt, and flour. I started with 2 cups of flour.

(As the dough mixed I added more flour, by the Tablespoon, as needed to get a soft bread dough. Bread is a funny thing and you may have to add more or less. I use my dough hook to make my bread. Once the bread starts to peel away from the bowl it is getting close to the right consistency.) Stir the dry ingredients until they are mixed together. I add them to a sifter, which isn't necessary...just easier for me.

Add dry ingredients to yeast water. Using dough hood, or similar attachment, let dough need for about 5 minutes. Like I mentioned earlier, you will likely need to add more flour throughout this process to get the right consistency.

Cover dough with a towel and let sit in a warm place for an hour, or until dough has doubled in size.

Remove dough from bowl and place on floured surface. Divide dough into four pieces. Roll each piece into a long rope. Cut rope into about 2 inches in length.

Line a baking sheet with a silpat, or parchment paper. Preheat oven to 400 degrees.

Add 3 cups hottest tap water to a bowl. Stir in baking soda.

Working in small batches, add pretzel bites to soda water. You only need to let them sit in the water for a second. Remove the bites with a slotted spoon. Once they have drained for a second place them on lined baking sheet. Continue with remaining pretzel bites.

Mix egg white and 1 T. water. Brush on pretzel bites.

Bake 13-15 minutes, until golden brown.

While pretzels are baking melt 1/4 cup butter in a medium sized bowl. Mix pumpkin pie spice and sugar together (I put it in a sealable gallon bag).

When pretzel bites finish baking, working in small batches, set them in the melted butter. Stir bites around to coat. Put the bites in the bag with pumpkin spice sugar. Shake the bag until bites are covered with sugar. Remove from bag and set on paper towel lined plate. Continue until all bites are covered. If you give the bites a heavy coat of butter and sugar you may need more melted butter and pumpkin spice sugar. This amount worked just right for me.

ICING:

Add all ingredients to a bowl and mix until smooth. Add evaporated milk a little at a time, until you reach desired consistency. You want it to be a little thinner than frosting.

Ingredients

⅓ cup light brown sugar (not packed)

1 teaspoon ground cinnamon

⅔ cup white sugar

½ cup salted butter, softened (or use unsalted and add ¼ tsp salt)

2 eggs

1½ teaspoons vanilla extract

1½ cups all-purpose flour

1¾ teaspoons baking powder

½ cup milk

1 apple, peeled and chopped (I used Granny Smith)

Instructions

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.

Mix brown sugar and cinnamon together in a mixing bowl and set aside.

Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy.

Beat in eggs, 1 at a time, until incorporated; add vanilla extract and stir until incorporated.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture.

Mix milk into batter until smooth.

Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat/push apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.

Lightly pat/push apples into batter; swirl brown sugar mixture through apples using a finger or spoon (I cleaned my hands and used my finger because it was easier).

Ingredients

Cake Ingredients

1 box white or yellow cake mix + box ingredients

1 20- ounce can apple pie filling

Frosting Ingredients

1 cup softened butter

3 cups powdered sugar

1/2 cup brown sugar

1 teaspoon cinnamon

2 tablespoon milk

1 teaspoon vanilla

Instructions

To make the cupcakes:

Preheat oven as directed on the cake mix.

Line a 9-cup muffin tin with paper liners.

Prepare batter according to box directions.

Fill liners 2/3 full and bake according to box directions for cupcakes.

Allow to cool completely.

Use a knife to dice apples into smaller pieces.

Use a knife to core out a plug in the middle of each cupcake and fill with pie filling.

To make the frosting:

Whip the butter, brown sugar, cinnamon and vanilla until fluffy.

Gradually add powdered sugar.

Add milk until you reach the desired consistency.