pie

• Make dough hours in advance or the night before. In a medium mixing bowl, whisk together the flour, sugar, and salt. Add in the cold butter cubes, and either use a pastry blender or pulse the ingredients in a food processor until the butter is pea-sized.
• Pour in the cold water and pulse/mix together until the dough forms a loose ball. I like to use my hands at this point. The dough may be sticky, but it will firm up well.
• Pour dough onto a floured surface. Divide into two balls and fallen them into discs. Wrap each disc in parchment paper, then in plastic wrap. Refrigerate at least one hour before placing in pie dish, or freeze for up to 3 months.
• Roll out the refrigerated dough into a 12-inch round. Press it into a 9-inch dish, trimming the excess and pinching the edges. Wrap loosely with plastic wrap and freeze at least two hours before using, or keep frozen up to three months.

• Preheat the oven to 350-degrees. In a bowl, combine the tablespoon of coarse or raw sugar and 1/2 teaspoon of the cinnamon. Brush the 1 Tablespoon of melted butter on the bottom of the pie crust, then sprinkle 1 teaspoon of the cinnamon sugar mixture over the butter. Set aside on a cookie sheet.
• In a small saucepan over medium heat, combine the brown sugar, 1/4 cup butter, water, corn syrup, and remaining 3/4 teaspoon of cinnamon. Bring to a boil, stirring to dissolve the brown sugar. Let everything boil for 2 minutes, then remove from the heat. Stir in 1/2 teaspoon of vanilla extract, and set the pot aside to cool.
• In a mixing bowl, beat the 1/4 cup softened butter until it's creamy. Add the 1/2 cup of white sugar, powdered sugar, baking powder, salt, and cream of tartar until it's just mixed. Beat in the egg and the remaining 1 teaspoon of vanilla extract. Slowly beat in the milk. Add in the flour until it's just incorporated.
• Spread the cookie dough mixture evenly in the pie crust. Get the saucepan, and slowly pour the syrup over the top. Sprinkle with the remaining cinnamon-sugar mixture.
• Cover the edges of the pie with foil or a pie shield; bake for 25 minutes. Remove the foil/shield. Continue to bake about 20 more minutes, until the top of the pie is puffed and golden brown--and looks like a snickerdoodle! Use the toothpick test in the middle of the pie to make sure it's done.
• Cool for at least 30 minutes before serving. The leftovers are good cold, but are even better if warmed in the oven or toaster oven. Reheat a slice wrapped in aluminum foil at 375-degrees for about 10-12 minutes; it'll get warm through, and caramelize the top.
• OM NOM NOM!

Dough:

• In a bowl, stir together the all-purpose flour, baking powder, salt, and brown sugar. Add the butter and work it in until only pea-size pieces are visible.
• In a small bowl, whisk together the egg, water, and vanilla, then pour into the dry mix. Mix until the dough makes a ball. Form about two-thirds of the dough into one disk and remaining third of dough into another disk. Separately wrap each portion in plastic wrap. Refrigerate them until firm, about 1 hour.

Filling:

• Toss together the apples, granulated sugar, cinnamon, salt, lemon juice, and 1 1/2 tablespoons flour. Set aside but stir every so often as you make other preparations.
• Preheat the oven to 350-degrees. Prepare a 9-inch round springform pan by cutting parchment paper to fit the circle inside. Use butter or Pam to adhere the parchment in the pan, then fully grease the top of the parchment and the sides of the pan.
• Lightly flour a surface. Take out your large dough disk and roll it out. It's okay if it's fragmented. Take the pieces and press them into the bottom and up the sides of the pan. Sprinkle some flour over the dough.
• Use a slotted spoon to transfer the apple filling into the crust; you'll discard any leftover juice. Roll out the other dough disk to be about 1/4-inch thick. Use a pizza cutter or knife to cut the dough into thick strips. Lay half of the strips over the filling, then do the other half crossing the other way. Press the edges of the strips into the crust at the sides.
• Lightly beat the egg and brush the lattice with the egg wash.
• Bake the pie until the crust is golden brown and apples are tender when stabbed with a fork, about 1 hour 10-20 minutes. Check it at the 40 minute point and cover it with foil if it starts to look too dark.
• Let it cool on a wire rack until sides of tart pull away from pan, about 30 minutes. Unsnap the springform pan and remove the side circle; keep the appeltaart on the base for convenient serving. Let it cool for an least an hour before cutting in.
• OM NOM NOM!

• Make dough hours in advance or the night before. In a medium mixing bowl, whisk together the flour, sugar, and salt. Add in the cold butter cubes, and either use a pastry blender or pulse the ingredients in a food processor until the butter is pea-sized.
• Pour in the cold water and pulse/mix together until the dough forms a loose ball. I like to use my hands at this point. The dough may be sticky, but it will firm up well.
• Pour dough onto a floured surface. Divide into two balls and fallen them into discs. Wrap each disc in parchment paper, then in plastic wrap. Refrigerate at least one hour before placing in pie dish, or freeze for up to 3 months.
• Roll out the refrigerated dough into a 12-inch round. Press it into a 9-inch dish, trimming the excess and pinching the edges. Wrap loosely with plastic wrap and freeze at least two hours before using, or keep frozen up to three months.

• Set out the pie crust atop a cookie sheet. Chop up the York patties and place half of them in the crust.
• In a medium sauce pan, place the milk, butter, and cocoa powder. Warm on low heat. Stir occasionally so the mixture doesn't stick and scorch. Remove from heat when all ingredients are melted and mixed together fully. Set aside to cool for 15 minutes.
• Preheat the oven at 350-degrees.
• In a large bowl, lightly beat the three eggs. Temper them by adding a couple spoonfuls of the chocolate mixture and mixing. Do this three times. Finally, stir the remaining chocolate into eggs.
• Add the flour, espresso powder, vanilla extract, and peppermint extract. Fold in chocolate chips.
• Pour brownie batter into the pie shell and then top with remaining chopped York Patties.
• Bake for 30-40 minutes on the cookie sheet, until a knife in the center comes out clean. Let set to cool for several hours. Store covered with foil in the fridge.
• OM NOM NOM!

• Make dough hours in advance or the night before. In a medium mixing bowl, whisk together the flour, sugar, and salt. Add in the cold butter cubes, and either use a pastry blender or pulse the ingredients in a food processor until the butter is pea-sized.
• Pour in the cold water and pulse/mix together until the dough forms a loose ball. I like to use my hands at this point. The dough may be sticky, but it will firm up well.
• Pour dough onto a floured surface. Divide into two balls and fallen them into discs. Wrap each disc in parchment paper, then in plastic wrap. Refrigerate at least one hour before placing in pie dish, or freeze for up to 3 months.
• Roll out the refrigerated dough into a 12-inch round. Press it into a 9-inch dish, trimming the excess and pinching the edges. Wrap loosely with plastic wrap and freeze at least two hours before using, or keep frozen up to three months.

• Preheat oven to 350F. Set out the pie shell on a cookie sheet.
• In a large microwavable bowl, melt the butter. Allow it to cool for about 5 minutes, then stir in the sugars, vanilla, cinnamon, allspice, cloves, and salt. Whisk in the egg until batter is smooth.
• Add the flour and oats until just combined, then gently fold in the apple pie filling. Pour everything into the pie shell; it will come up to the brim.
• Bake for 50 to 60 minutes, or until top has set. Allow it to cool at least 30 minutes before slicing.
• Pie keeps for days, covered by foil in the fridge.
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• Set out the Oreo crumb pie shell so it is ready to be filled.
• Beat the cream cheese and powdered sugar together and fold in about 1/2 cup of Cool Whip. Stir in the Oreo chunks. Spread everything in the bottom of the crust.
• Using the same bowl or a new one, whisk together the pudding mix and chocolate milk. Fold in 1 cup of Cool Whip. Spread this as your second layer.
• Top off the pie with the remaining Cool Whip. Add mini Oreos around the edge or even crumble some for the top, if you wish. If you have squirt bottles of chocolate or dulce de leche, add some swirls or cross-hatching to the top.
• Chill pie at least two hours before serving. Keep refrigerated thereafter.
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• Heat chocolate and 2 tablespoons of the milk in a small saucepan over low heat, stirring frequently until chocolate is melted. Remove from heat.
• In a large bowl, beat together the sugar and cream cheese. Add the rest of the milk, and the cooled chocolate mixture. Beat until smooth.
• Fold in whipped topping and until the colors are blended. Add in the cookie chunks. Spoon into the premade cookie crust.
• Freeze the pie until firm, about 4 hours, or in the fridge overnight. Thaw at room temperature for a short while before serving, if need be. If desired, garnish with more Cool Whip, or chocolate or caramel drizzle. Store in the fridge.

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