♥ Recipe ♥

Now you can whip up this fast food classic in your own kitchen! Recipe below.

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McDonalds Apple Pie
2 granny smith apples, peeled, cored, and chopped
1 cup water
1/2 cup granulated sugar
2 tablespoon apple cider vinegar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 sheets puff pastry
1 egg, whisked

1.Preheat oven to 350F.

2.In a saucepan over medium heat combine apples, water, sugar, vinegar, cornstarch, cinnamon and salt. Cook until the apples have softened and the mixture becomes syrupy, about 15-20 min. Cool.

3.Roll pastry to 9x12-inches. Cut into squares. Brush the squares with egg wash. Place the cooled apple mixture in the center of half of the pastry squares, leaving a 1/2-inch border. Top with another piece of puff pastry and crimp the edges to seal. Make three slits in the top of the pie.

4.Bake in the oven 20 minutes, or until puffed, golden and cooked through. Serve warm.

You don't have to be from Boston to learn how to make this classic dessert! Recipe below.

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Boston Cream Pie

1 package vanilla instant pudding
1 cup cold whole milk
3/4 cup heavy cream, whipped to soft peaks
4 ounces semi-sweet chocolate chips
1/2 cup heavy cream
2 yellow cakes, baked to package directions and cooled

1.Whisk together the instant pudding and whole milk. Fold in the whipped cream.

2.Heat heavy cream in a small saucepan to just a simmer. Pour over chocolate chips and let stand 1 minute. Whisk to combine until ganache is rich and creamy.

3.Place one cake layer on a cake stand. Top with cream filling. Top with second cake layer. Pour ganache over the top layer.

Add some sweetness to your day with these delicious cinnamony apple pies. We dare you to resist a second slice! Recipe below.

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Mini Apple Pies:
(makes 8-10 mini pies, depending on size)

Crust:
2 1/2 cups all-purpose flour
1/4 tsp. fine salt
2 TBSP. granulated white sugar
1/4 cup vegetable shortening, cold
12 TBSP. butter, cold and cubed
1/4 cup to 1/2 cup ice cold water

DIRECTIONS:
1. In your food processor blend together the flour, salt and sugar.
2. Add the shortening and cold butter cubes. Pulse the mixture for about 30 seconds. Work it quickly, so the butter doesn't get too soft. The mixture will become crumbly, like very coarse cornmeal.
3. Add 1/4 cup of water to the mixture, blend for about 10 seconds. Add the remaining 1/4 cup water and blend until the mixture becomes one large lump. (You'll start to hear a thump, that just means the blade is working hard because the flour mixture and butter mixture have joined, and your dough is done!)
4. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
5. On a floured surface roll each disk into 3-4″ rounds (depending on the size of your pie tins). Put the bottom pie crusts in each of your pie tins and set aside.

Filling:
1/2 cup unsalted butter
3 TBSP. all-purpose flour
1/4 cup
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 tsp. cinnamon
1 TBSP. cornstarch (this helps to bind all of the ingredients, so your pie isn't runny inside)
8 or more apples (any variety)- peeled, cored and diced

DIRECTIONS:
1. Preheat oven to 425 degreed F.
2. Peel, core and dice your apples. Pack them into your unbaked pie crusts, so they are slightly mounded,  and set aside.
3. Next, melt the butter in a saucepan. Stir in flour, water, white sugar, brown sugar, cinnamon and cornstarch and bring to a boil. Reduce temperature and let it simmer for 2 minutes.
4. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Divide evenly amongst the mini pies.
5. Make cut outs in left over crust circles (so that your pies can breathe while baking).
6. Top each pie with a crust and brush with an egg wash.
7. Bake 15 mintues in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35-45 minutes, until the apples are soft.
8. Let them cool for at least 15 minutes before you dig in!

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Add a little sweetness to your fall with these apple, honey, and goat cheese tartlets! Recipe below.
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Apple Goat Cheese and Honey Tartlets:

(makes 16 tartlets)

INGREDIENTS:
1 17.3-ounce packages frozen puff pastry (2 sheets), thawed
1 egg, beaten to blend
6 ounces soft fresh goat cheese (about 3/4 cup packed)
1 tablespoon fresh lemon juice
1/4 teaspoon coarse kosher salt
3 medium Gala apples, peeled, quartered, cored, cut into 1/8-inch-thick slices
3 tablespoons unsalted butter, melted
1/2 cup raw honey (preferably dark), divided

DIRECTIONS:
1. Line 2 rimmed baking sheets with parchment paper. Roll out each puff pastry sheet on lightly floured surface to 11-inch square. Using 4-inch-diameter cookie cutter or bowl, cut out 8-9 dough rounds. Use a fork to prick the dough so it will breathe while baking. Freeze at least 30 minutes.
2. Preheat oven to 375 degrees F.
3. Mix cheese, lemon juice, and salt in bowl; spread mixture inside rings on frozen pastry rounds. Overlap apple slices atop cheese. Mix butter and 1/4 cup honey in small bowl; drizzle over apples.
4. Bake until apples are tender and pastry is golden, about 30 minutes. Place tartlets on plates. Drizzle 1 tablespoon honey over each and serve warm or at room temperature.