Cinnamon Apple Twist Bread

This cinnamon apple twist bread had nothing to do with a bake challenge and everything to do with it looking fabulous!

This bake is perfect for breakfast, brunch, or dessert. Both of my children were big fans of this, which is RARE. The bread is nice and soft with swirls of apple cinnamon flavor throughout. It was tasty already without the icing, but definitely tastier with it. I warmed up a few pieces the next day in our toaster oven and they were still yummy.

I’ve made a few braided breads before and each time they look a little better. The braid looks tighter, less stuff spilling out the sides. Practice makes improved, I suppose.

I appreciate the fact that this doesn’t have chunks of apple. You shred it and really don’t notice the texture in the bake, just the flavor and the moisture from the apples. This recipe makes 2 large loaves, so be prepared to share or halve your ingredients. Now that I think about it, I did neither of those things and we just ate both loaves 😉

Yet another fantastic recipe from King Arthur Flour here.

 

Salted Caramel Apple Hand Pies

These salted caramel apple hand pies were DELICIOUS! Consider them a bit more work than just dumping apples in a crust, but I think its worth it.

BTW, if you need a look-no-further salted caramel sauce recipe, here it is. I’ve never made another version of this caramel, cuz it’s perfect already. It’s sweet, salty, and drippy, perfect for filling cupcakes, putting on brownies, or eating it by the spoonful. Not that I have experience in that last one, ahem.

This recipe is part of my Reddit bake challenge, said challenge being caramel this time.

Enjoy!

 

Print Recipe
Salted Caramel Apple Hand Pies
salted caramel hand pies
Course Desserts
Servings
pies
Ingredients
Pie dough
Caramel Apple Filling
Course Desserts
Servings
pies
Ingredients
Pie dough
Caramel Apple Filling
salted caramel hand pies
Instructions
Pie Dough
  1. Combine flour and salt in a bowl.
  2. Using a pastry cutter, your cold fingers, or 2 forks, add cubed butter to flour and salt. Work it until it's crumbly, with some pea- and bean-sized pieces of butter left.
  3. Using a fork, add ice water 1 tbsp at a time until it forms a ball. You may need a little more or less than 6 or 7 depending on the humidity.
  4. Wrap the ball in plastic wrap and refrigerate at least 30 minutes.
Apple Filling
  1. Combine apples, lemon juice, sugar and cinnamon in a small saucepan.
  2. Cook and stir over medium heat for 2-3 minutes; you want them a bit softened, but definitely not squishy. They will finish cooking in the oven.
  3. Mix cornstarch and water together in a small cup and drizzle into apple mixture. Cook and stir an additional 2 minutes or so. The cornstarch will thicken up the juices.
  4. Set aside to cool for a 10 minutes or so.
Putting Pies Together
  1. Preheat oven to 400 degrees. Place parchment paper on a rimmed cookie sheet and set aside.
  2. On a lightly flour surface, roll out your dough to about 12 inches in diameter, give or take.
  3. Using a 3 inch biscuit cutter or similar size, cut out circles and set on the parchment paper.
  4. You can re-roll out your dough as needed and cut more circles; I got 9 total from my ball of dough.
  5. Place roughly 1 tbsp apple mixture on one side of the circle and fold over. Drizzle about 1 tsp of salted caramel on top of apple mixture.
  6. Use a fork to press the edges together into half-moon shapes. They will pop open if you don't seal them well. Still yummy, but not quite as pretty 😉
  7. Poke a single hole with a skewer in each pie, to let some juices escape.
  8. Brush top of each pie with the beaten egg.
  9. Bake for 15 to 20 minutes, starting with 15. Check every few minutes for a beautiful, golden brown color.
  10. Let cool and drizzle more salted caramel on top.
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