Piñata Apple Upside Down Cake

Description: A beautiful dessert that is as tasty as it looks.

Servings: 8

PREP TIME: COOK TIME: 30 minutes 35-40 minutes Ingredients: • 1 ½ cups all-purpose flour • 2 teaspoons baking powder • 1 cup light brown sugar, packed • ¼ teaspoon kosher salt • 1 ½ sticks unsalted butter (or vegan sticks), • 1 cup granulated sugar divided • 2 eggs • 1/8 teaspoon ground cinnamon • 1 teaspoon vanilla • 2 large Stemilt Piñata apples (or other firm-flesh • powdered sugar, for dusting (optional) Stemilt variety), peeled, cored, quartered and • chopped pecans, to top (optional) thinly sliced • 2 tablespoons freshly squeezed orange juice, divided Directions: 1. Preheat oven to 350 degrees F. 2. Heat brown sugar and ¾ stick butter in a small pot set over medium high heat, stirring occasionally, until completely melted. Add cinnamon to mixture and heat through. Set aside. 3. Slice apples and transfer to a bowl. Add 1 tablespoon fresh orange juice to fruit and mix through. Set aside. 4. Whisk (or sift) flour, baking powder and salt in a bowl. Set aside. 5. In another bowl, mix ¾ stick softened butter, until creamy and smooth. Add granulated sugar and mix until well incorporated. Add eggs, one at a time, mixing thoroughly after each. Add vanilla and 1 tablespoon orange juice and continue mixing until combined. Batter should be slightly thick but pliable. 6. Warm brown sugar mixture on stovetop, if needed, to loosen. Pour mixture into the bottom of a standard 9-inch cake pan. Tilt pan to spread mixture to edges. Arrange sliced apples atop brown sugar mixture, to cover. Drop mounds of batter over top of apples and carefully spread to edge of pan to seal perimeter and cover apples. Bake for 35 to 40 minutes, until golden (test doneness with tooth pick inserted in center of cake. If it comes out clean it’s done). Transfer cake to cooling rack for at least 30 minutes before inverting onto a serving platter. (Once cake is transferred to rack to cool, you can run a knife around the outside edge to loosen. This will help in removing cake from pan later.) Once cooled and inverted, slice and serve. Dust with powder sugar and/or chopped pecans, if preferred. Homemade Piñata Apple Pie with Chai Spices

Description: This recipe from Sally Quinn of Sally’s Baking Addiction is warm and sweet homemade apple pie with a little something extra - flavored with your favorite chai spices! Servings: 1 pie 6 HOURS 3 50 HOURS MINUTES

PREP TIME: COOK TIME: (includes dough chilling) (includes cooling)

Ingredients: • 1/2 teaspoon ground nutmeg • 1/2 teaspoon ground ginger • Homemade Pie Crust (Sally’s recipe makes 2 • 1/8 teaspoon fresh ground black pepper crusts; you can halve the crust recipe or freeze • 1/2 cup (100g) granulated sugar the 2nd half) • 1 teaspoon vanilla extract • 5-6 Piñata apples, cored, peeled, and sliced into • 1 Tablespoon (14g) cold unsalted butter, cut into 1/2-inch slices1 (approx 8-10 cups total) small cubes • 2 Tablespoons (30ml) lemon juice • 1 large egg, lightly beaten with 1 Tablespoon • 1/4 cup (31g) all-purpose flour (15ml) milk • 2 teaspoons ground cinnamon • optional: coarse sugar for sprinkling • 1 teaspoon cardamom Directions: 1. The crust: Prepare the pie crust recipe through step 5. 2. Make the filling after the dough has chilled: In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, all of the spices, sugar, and vanilla extract together until thoroughly combined. Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice. 3. Preheat oven to 400°F (204°C). 4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling. 5. Finish assembling: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Carefully lay the dough over the filling. Use a small paring knife to trim off excess dough from the sides. Cut slits in the top to form steam vents. Crimp the edges to seal. Continue Homemade Piñata Apple Pie with Chai Spices

6. Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with coarse sugar. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. 7. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover pie leftovers tightly and store in the refrigerator for up to 5 days. 8. Make ahead tip/Freezing: This the best dessert to make ahead of time! To make 1 day in advance - after it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using. Additional Tip: Slice your apples a uniform thickness. You don’t want some solid apples and some thin, mushy apples.

Piñata Apple Pie

Description: Pinata apples adapt well to cooking temperatures, making them a great choice for apple pie. This exclusive variety is typically available from January through May. Servings: 10

PREP TIME: COOK TIME: 30 minutes 60 minutes Ingredients: • 10-16 Piñata Apples (each peeled, cored and sliced ½ inch thick) • 2 ½ cups of sugar • 2 TBSP cinnamon • 1/8 cup of lemon juice • 2 TBSP butter • ½ cup flour • 2 pie shells – 10” Continue Piñata Apple Pie

Directions: Peel, core and slice each apple and put into a large bowl. Add sugar, flour, cinnamon and lemon juice on top of the apples. Mix well. Cook the apple mixture in a microwave for three minutes on high power. Then, stir the apples and pour into an unbaked pie shell. Cut butter into small cubes and place generously across the top of the apple filling. Lay the second unbaked pie shell over the filling and pinch to seal pie shells together. Sprinkle with sugar. Bake at 350 degrees for 30 minutes. Then turn temperature to 375 degrees and bake for another 30 minutes. Allow the pie to cool slightly before serving. Enjoy!

Classic Apple Pie

Description: The art of the classic apple pie is a true labor of love says TV Host, Columnist and Lifestyle Influencer Coryanne Ettiene. It’s not a quick process; it demands your full dedication and attention over several hours. To bake an apple pie is to bake with your heart and dish up true passion. For this classic recipe, Coryanne prefers the Piñata Apple because of its heirloom qualities and classic apple taste.

Servings: 1 pie

PREP TIME: COOK TIME: 5 minutes none Ingredients: • 2 Tablespoons of white all-purpose flour • 2 round disks of pie dough, lightly dusted • 4lbs Piñata Apples, peeled, cored and with flour sliced ¼ inch thick • 1 Tablespoon of water • 2/3 Cup of white granulated sugar • 1 Small egg, beaten • 1 Tablespoon of coarse baking sugar for dusting • 1 teaspoon of ground cinnamon • Pinch of salt • Juice of 2 lemons, around 3 tablespoons • 6 Tablespoons of unsalted butter, diced Continue Classic Apple Pie

Directions: 1. In a large mixing bowl, add the apples and lemon juice, and then use your hands to gently fold and coat the lemon juice across the apples to prevent browning. Once coated, toss in the cinnamon and salt, and fold once more to blend them all together. 2. Gently melt the butter into a large skillet, and slowly add the sugar, stirring until you have a melted butter thick with sugar. 3. And then add the apples to the pan and simmer over medium heat until slightly tender, around 15 minutes. Once tender, mix in the flour and stir for a moment longer, or until the juices in the pan are thick. Remove the apples from the heat, and allow them to cool to room temperature.

4. Lightly dust your pie dish with flour, and place the first dough disk along the bottom of the pan, before filling with the cooled apples. Then top with the second pie disk; the mound will be high, so ensure that your second disk is slightly larger than the first to cover the mound of apples. 5. Using a pastry brush, lightly coat the edges of the bottom disk with egg and then use your hands to press the top and bottom disk together. Fold the overhang dough under itself and then crimp the edges between your fingers to create a waved edge. 6. Add the water to remaining egg and lightly brush the top of the pie with it, then sprinkle with sugar. Cut a few slits on the top for vents and then refrigerate for 2 hours. 7. While the pie chills, place a large baking sheet on the lower middle rack of your oven, and preheat it to 425F. Before placing your pie on the hot baking sheet, apply 2 inch strips of foil to the edges to prevent over browning, then place in the oven and immediately reduce the heat to 375 and bake for an hour. 8. After 45 minutes remove the foil, and rotate the pie. 9. Once baked, move to cooling rack and allow it to rest for 2 hours before serving.