apples

Make crust

• Preheat the oven to 325 degrees. Line an 8×8 square pan with foil and apply nonstick spray.
• In a medium bowl, beat the butter and brown sugar until smooth. Scrape the bowl and add the flour and salt. Continue to beat until the mixture is somewhat crumbly; if you squeeze a clump, it should hold together.
• Transfer the crust mixture to the prepared pan. Press down into an even layer. Use a fork to dock it all over.
• Bake crust until lightly golden, 20 to 25 minutes. Remove it from the oven.
• Increase oven temperature to 350. Set aside crust to cool while filling is prepared.

Make filling

• Place the apples and lemon juice in a big bowl and stir to coat.
• In a large skillet, melt the butter over medium-high heat. Add the spice and stir.
• Carefully add the apples to the skillet and stir to coat. Continue to stir occasionally for about 5 minutes.
• Sprinkle sugar evenly over the apples. Cook and continue to stir occasionally for 6 to 10 minutes. The apples will likely release a lot of liquid. If this evaporates down to become a mere sticky mixture, great. If not, use a slotted spoon to drain-off the apples and set them aside in another dish to cool while the topping is prepared.
• (What to do with that leftover liquid, if you have some? You can simmer it down to create a thick syrup to use on the bars or on something like ice cream, or drink it straight. Seems tragic to let it go to waste!)

Make topping

• In a medium bowl, combine flour, brown sugar, and pie spice. Mash in the butter until crumbly.

Assemble and bake

• Transfer the cooked and cooled apples to top the crust, spreading into an even layer. Sprinkle the topping over the apples.
• Bake for 35 to 40 minutes, until the topping is light golden brown. A fork stabbed into the top should confirm the apples are tender.
• Cool bars at room temperature, then move to fridge to chill before cutting. Use foil to lift contents onto a cutting board to slice.
• Store bars at room temperature or in the fridge in a sealed container. They can also be individually wrapped and frozen.

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• Preheat oven at 325 degrees. Thoroughly coat the interior of a 10-cup bundt pan with baking spray with flour.
• In a large bowl, mix together melted butter and sugars. Add the eggs, cider, and vanilla.
• In a separate bowl, combine flour, baking powder, cinnamon, salt, and nutmeg.
• Dice up the apple into small pieces. This can also be done with a box grater.
• Mix half of dry mixture into the butter mixture. until just combined. Fold in apples along with any juice. Mix in remaining flour mixture. Scrape the bottom of the bowl, and make sure there are no white streaks.
• Scoop 2 cups of the batter into another bowl. Stir in the caramel sauce until the batter is fully incorporated and darker.
• Use two spring-loaded scoops or large serving spoons to dollop alternating lumps of the two batters into the prepared pan. Once all of the batter is inside lay out a folded kitchen towel and firmly tap the pan on it several times to help the dough settle and release air bubbles.
• Bake cake for an 1 hour and 15 minutes to 1 hour and 25 minutes; the middle needs to pass the toothpick test. Let cool in pan for 10 minutes, then invert the cake onto a wire rack. Cool completely.
• For glaze, if the caramel sauce is cold or stiff, measure it into a microwave-safe bowl and briefly and carefully zap in microwave to loosen. Mix in the vanilla.
• Place cake on a serving platter or plate. Drizzle caramel over top. If desired, sprinkle pecan pieces on top.
• Serve at room temperature; store for up to three days, covered. Leftover cake can be individually wrapped and frozen for later.

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• Preheat oven at 325 degrees. Coat the inside of a 10-cup Bundt pan with baking spray with flour.
• In a big bowl, beat butter, white sugar, and vanilla until creamy. Add eggs, one at a time.
• In another bowl, mix together flour, cinnamon, salt, baking powder, and baking soda.
• In another small bowl, stir together cider, milk, and apple cider vinegar.
• Gradually add flour mixture to butter mixture, alternately with cider blend, beginning and ending with flour mixture. Beat until just combined after each addition. Fold in apple pieces. Pour batter into prepared pan and even out.
• Bake for 1 hour to 1 hour 12 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes then invert onto a wire rack. Let cool for about 30 minutes more.
• In a small bowl, whisk together confectioners’ sugar and water until smooth. Brush mixture all over surface of cake, working quickly to keep moist.
• Combine the remaining sugar and cinnamon; sprinkle over cake to coat. Serve cake warm or at room temperature.

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• Preheat oven at 350 degrees. Line a 13×9 pan with foil. Add nonstick spray or grease with butter.
• In a bowl, combine both flours, sugar, cinnamon, baking powder, and baking soda. Set aside.
• In a mixing bowl, beat together the oil, egg, apple butter, and honey. Gradually mix in the dry ingredients, scraping the bottom of the bowl. Fold in the walnuts.
• Spread batter in pan. Bake for 30 to 35 minutes, until the middle passes the toothpick test. Immediately make the icing. Spread over the bars; it may look lumpy at first, but the heat will smooth it out as it is evened.
• Cool bars completely, speeding the process in the fridge if desired. Use foil to lift bars onto cutting board to slice up; place waxed paper between stacked layers. Store in a sealed container in the fridge.

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• Preheat oven at 350 degrees. Generously apply nonstick spray to a 10-cup bundt pan.
• Combine the flour, cocoa powder, pumpkin spice, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat together sugar, butter, apple butter, and eggs until no eggy streaks remain. Add pumpkin puree and half & half. Fold in the dry ingredients, scraping bottom of bowl to incorporate everything.
• Pour batter into pan and smooth out the top. Bake for 50 to 60 minutes; the middle of the cake should pass the toothpick test.
• Let cool for 15 minutes. Carefully invert cake onto cooling rack to cool completely.
• Add sprinkling of confectioners’ sugar over the top. Slice and serve. Cake can also be sliced, wrapped, and frozen for later enjoyment.

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Make the dough

• Stir together the flour and salt. Use a knife to dice up butter. Use a fork and fingers to break the butter down to small pieces, coated in flour.
• Add 1 Tablespoon of the water and stir in. Add tiny increments, mixing between each addition, just until the dough can form clumps when pressed. Form into a cohesive ball.
• Place down two long pieces of plastic wrap. Use the food scale to divide dough in half. Compress each lump into a small disk. Encase each in plastic wrap and chill until firm, for at least 30 minutes or as long as a day or two.

Make filling

• Begin by preparing the apple or apples. Peel, core, and halve. Cut one half into thin slices. Transfer these slices to a bowl and toss with 1/2 teaspoon lemon juice and 1 tablespoon sugar.
• Reduce the other half of the apple(s) to small pieces by either finely dicing or grating on the large holes of a box grater. Place pieces in bowl. Toss with other 1/2 teaspoon lemon juice and 1 Tablespoon sugar. Stir in the flour, pumpkin spice, and salt.
• On a lightly-floured piece of parchment, roll each chilled dough disk into a rounds about 6-inches in diameter. Divide the diced/grated apple mixture between the rounds; this will be about 1/4 cup in each. Spread out apple bits to form even layers in the center, leaving a 1-inch ring of bare dough around the edge.
• Arrange apple slices on top of the grated apple, overlapping in circles.
• Cut 1-inch slits in dough edge, each about 2-inches apart. Fold flaps in toward center, overlapping them. Press lightly to seal.
• Use the parchment to move galettes onto a baking sheet. Chill uncovered for 30 minutes to an hour.
• Start preheating oven at 425.

Add topping

• Crack egg into small bowl. Lightly beat in half & half, milk, or water. Use a pastry brush to coat the folded-over dough crust on each galette. Sprinkle the maple or turbinado sugar over the crust.
• Bake the apple tarts for about 20 to 25 minutes. If desired, drizzle caramel over the apple center of each galette. Place back in oven to bake another 5 minutes. Apple slices in center will be fork-tender when the tarts are done.
• Remove from oven. Let cool for 10 minutes, then serve.

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