BHG Delish Dish

Stirring Up Ideas In The Kitchen

Apple Pie

Hi!  I’m Katie Workman, author of The Mom 100 Cookbook, and I also write blog.  Both the book and the blog are intended to make your life easier, filled with  delicious, no-fuss, easily adaptable recipes, plus tips, maybe a little wisdom for surviving and staying happy in the kitchen.  And a hefty dose of honest reality — I’ve got two kids, a full time job, a husband, a dog, and I’m right there with you, figuring it out one day at a time!

This is the story of possibly the best apple streusel pie everApple pies, in whatever form they come, are always one of the most welcome items on the dessert buffet, and never more appealing than on Thanksgiving.  Something about the smell of those warm spices and tender apples, that flaky crust.  I’ve never met an apple pie I didn’t like, and I think I speak for the masses.  And when that pie gets topped with a sweet and slightly crunchy streusel topping ….WELL, that’s the apex of apple pie, as far as I’m concerned.

But what if you added one more element, a simple custardy filling to envelop the apples in a rich, silky filling underneath that wonderfully bumpy topping?  That would be a whole other level of apple pie heaven, wouldn’t it?  And what if, just what if, you passed a small pitcher of caramel sauce on the side for those who were looking to gild the lily?

This recipe starts with the fabulousness of Crumb-Topped Apple Slab Pie, but we are suckers for pie in pie pans over the holidays, so I changed it to a regular pie instead of a slab pie.  Then I added a custard filling to bing the apples together.  I also added ground ginger and cloves along with the cinnamon to give it different layers of flavor.  You could also use pumpkin pie spice mix if you wanted.  I usually use Granny Smith apples, which have a nice tartness to stand up to the sweetness of the filling and the topping, but you could use any firm apple that is available.  If you have the time and inclination to make your own pie crust  as the original recipe suggests by all means, bully ahead, but I can get a little lazy in the pie crust department, so I fall back on the rolled up pie crusts found in the refrigerator section of the supermarket, and the ready to bake crusts in the freezer section.  I really love them, and they allow me to make pies more often that I otherwise would.  You can use your fingers or a pastry blender to rub the butter into the streusel topping if you don’t have a food processor; just make sure the butter is quite cold.  It’s a good idea to put a baking sheet under the pie when it’s baking, as the streusel topping can tend to bubble of the side a bit.

This streusel pie inspiration was combined another inspiration, this one from Mile-High Caramel Apple Pie.  I loved the idea that caramel would be just the perfect finishing touch.  Ironically, instaed of using a store-bought caramel as that recipe suggests, I made my own — but another time I might well just grab a jar of pre-made sauce.  If you wanted to swap out the caramel for whipped cream or vanilla ice cream, that would also be delicious.  Or, if you are feeling a little outrageous, you could do caramel AND whipped cream or ice cream.

The pie can be baked a day ahead of time and kept wrapped in the refrigerator.  Let is return to room temperature before serving or heat it in a 300°F oven for 15 minutes to warm it.  Click here for the pie recipe.


Easy Slow Cooker Desserts

My oven has been getting a workout lately. Last week I hosted the Third Annual Fall Cookie Week on my blog. During those seven day I shared eight fall-inspired cookie recipes. What an exciting and totally indulgent week.

While you’d think that I’d need a break from baking, I was actually energized to create a cookie-like recipe to share with you today. With apples in abundance this time of year, I was thrilled to find this recipe for Apple-Toffee Tartlets, I knew I wanted to give it a try with a fun variation.

I thought about what flavors work really well with apples. Caramel-dipped apples immediately came to mind, so I decided to substitute caramel bits and mini chocolate chips for the toffee bits in this recipe. Thus, Chocolate, Caramel, and Apple Tartlets were born!

I’m happy to say that this flavor combination worked out wonderfully. The apples give the recipe freshness, the chocolate adds decadence, and the caramel makes it perfect for fall.

If you want to recreate these tartlets, follow the original recipe here. Instead of the toffee pieces, use 1/2 cup mini chocolate chips and 1/2 cup caramel bits.

These tartlets are a fun and delicious treat for a small get-together or even a movie night at home.

I hope you’ll give them a try! Other than apples, what are your favorite fall flavors? Let us know in the comments below.

Happy Baking!
Michael Wurm, Jr – Inspired by Charm

Hi everyone! I’m Shelly from Cookies & Cups and I’m excited to be sharing this tasty fall recipe on Delish Dish today! This Apple Pie Bread is an easy quick bread that is insanely good and very easy!

I am all about quick breads…basically because they are cake, called bread.  I mean really.

And keeping that in mind, this Apple Pie Bread, while called a “bread” is basically cake you can eat for breakfast.  Awesome.

I mean, no one is going to think twice when you’re eating apples and bread…it’s essentially health food…or something…


Anyhow, this Apple Pie Bread is my new favorite food group.  I’ve made it twice in 3 days… and I may or may not have another loaf in the oven right now. What?

AND the recipe came from the new BHG Baking book which is possibly the new love of my life.  Sorry husband.


Let’s talk this though, kay?


First get your apples.  You’ll need about 4.

I grated mine making a heaping 2 cups…

Then make your batter…it’ll come together very easily.

A little buttermilk…

A little vanilla…

Pour that in your greased loaf pan.  Then you need to get your streusel going.  Because please, streusel is never optional.

I actually adapted the BHG recipe slightly in that I used crushed spice cookies (Biscoff to be exact) in place of the nuts.  I’m not a huge nut girl, so this was an easy substitute.

Work your streusel together..

And then spread it all over the top of your batter…

Bake that guy up for about an hour-ish… it will look like this when it’s done…

Seriously gorgeous, right?

Let that cool in the pan for about 10 minutes and flip it out ever so carefully to finish cooling.

Now.  Here’s the kicker…the recipe says that once it’s cooled, you’ll need to wrap it up in plastic wrap and let it sit overnight before slicing…

UGHHHHHH!  It’s tough to do, but you must.


When those long overnight hours have passed it’s time to eat.

But wait.

So I decided to deviate ever so slightly from the recipe, and this step IS totally optional…

And make a glaze to drizzle all up on that loaf.


I took 1/4 cup of Biscoff spread (since I used that in the streusel) and mixed it with 3 Tbsp of milk and 1 cup of powdered sugar.

Oh, and a healthy pinch of cinnamon too…

Mix that until it’s smooth and drizzle that all over the top…

I mean…

Just stop it…

So yeah, you need this.  In a bad way.

Now click here for the full recipe…without the drizzle!

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