Traditional apple pie with tart green apples and an all-butter crust is the perfect dessert for any occasion!
I usually only make apple pie during the holiday season. It’s one of those desserts that is really so simple to make, but is a huge crowd-pleaser.
One of the tools I use to make this apple pie so easy to make is an apple-peeler-corer-slicer! The one I have is from Pampered Chef, however I’ve seen them in Walmart, on Amazon online and in Bed, Bath, and Beyond. If you make apple pie, you must get one of these!
In about 20 seconds, one apple is completed peeled, cored, and sliced… perfect for pie!
Once you’ve got your apples ready, you can start adding all the ingredients that make the pie perfection.
Brown sugar, cinnamon, nutmeg, vanilla, a pinch of salt and BUTTER. SO MUCH BUTTER!
For the crust you can either go simple with just a few slits in the top for ventilation or you can be creative!
Lately, I’ve been following @karinpfeiffboschek on Instagram and her pie crust game is ON FIRE! You need to check her out!
Personally, I like a simple crust only because I know my family doesn’t really care what the crust looks like… they’re interested in what’s under that crust!
Using cookie cutters to cut a few shapes in the crust adds a simple, fun, seasonal, festive flair to the pie and takes no time at all to do.
Finishing off the crust with an egg wash and sugar will help brown the crust and give it a sweet crunch!
Bake this apple pie until it’s a caramel golden brown, let it cool, then slice it up and EAT IT!
The combination of spices, sweetness of the sugar, tartness of the apples and the buttery, flakey crust make this apple pie PURE PERFECTION!
This simple, buttery and delicious recipe for easy-to-make all butter pie crust will be your go-to recipe once you try it!
Most people who follow my blog know that I hate making pie crust from scratch.
For the past 10 years, every time I tried making it, I just couldn’t get the consistency or texture just how I wanted it.
Then, my fellow blogger and friend Dorothy over at Crazy for Crust posted a video and tutorial to make a pie crust that I had never seen before.
Her recipe used a food processor instead of cutting in the butter by hand. I was intrigued and knew I needed to test this method for myself.
What I found was that using a food processor took all the work out of making an all butter pie crust and was completely fool proof!
Even I couldn’t screw it up!
Using ice cold butter and ice cold water were the keys to creating that flaky crust.
The blades of the food processor cut the cold butter into the flour perfectly, making a soft dough perfect for all my holiday pies!
One batch of this makes enough for one pie crust, which I really like.
I make the crust when I need it and don’t have to worry about the dough getting too warm while I’m making the filling or prepping other ingredients.
For an apple pie, I make the bottom crust, fill the pie, chill it… THEN make the top crust! I don’t even clean the food processor out between batches.
During the holiday season, this all butter pie crust works great with any fruit or custard pie. It can be pre-baked or filled and baked.
This all butter pie crust is the BEST crust ever!
Photos & Video by Frenchly Photography
Music by HookSounds
Rich chocolate cake baked with chunks of holiday OREO cookies topped with whipped peppermint buttercream loaded with candy cane chunks makes my Dairy Queen Blizzard inspired Candy Cane Oreo Cupcakes the perfect holiday treat!
No, I didn’t get paid to make these cupcakes. Instead, inspiration hit me at a time in my life when I thought baking wasn’t a passion anymore… that I was burnt out on cupcakes.
Last week, my family and I were watching TV and a DQ commercial for candy cane oreo Blizzards came on and I said WOAH that sounds delish. No naturally we went to DQ to try them and of course they were delicious.
I had not felt inspiration to bake something new in 10 months. This feeling was strangely familiar but it somehow felt different, but I knew I had to see it through to the end.
So, I went to the grocery store, bought all the supplies (can you believe that the candy canes were hard to find?!!) and scheduled a day to bake.
The DQ Blizzard has big chunks of candy cane and OREO in it, so I knew I wanted my Candy Cane Oreo Cupcake to have the same. I started with my dark chocolate cake recipe and filled it with pieces of OREO.
Next, my traditional whipped buttercream got kicked up a notch by adding peppermint extract and tons of crushed candy canes to it.
I couldn’t decide how I wanted to garnish these cupcakes, so I did it a few different ways. All of the sides were lined with crushed candy canes and some were topped with an OREO chunk, crumbles or a candy cane.
The peppermint chocolate combination is one of my favorites for the holiday season and these cupcakes do not disappoint!
Chocolate OREO Cupcakes
Candy Cane Buttercream
Celebrate the holiday season with this traditional German Christmas Stollen filled with rum soaked raisins and topped with melted butter and sugar. It’s the perfect accompaniment to morning coffee or afternoon tea!
Every Christmas season in Germany, the local bakeries produce the most magnificent bread that I eat dozens of loaves of. This Weihnachtsstollen (Christmas Bread) dates back to the 1500’s in Germany when it was first made with oil because during the Advent season butter was prohibited. This oil based dough was hard and tough and not as good as when made with butter. Over time, the people were allowed to use butter in the Stollen and it evolved into a sweeter, fruit-filled dough versus the flavorless dough of the 1500’s.
Today, the most popular and historic Stollen comes from Dresden and is baked and sold at the Dresden Christmas Market. This tradition has been taking place since the 1500’s and draws thousands of people to the market every Advent.
The traditional Stollen is baked in a long bell-shaped pan, but bakers all across Germany also bake it free form in an oval-shaped loaf like I made here.
Typically, I am not a fan of making yeasted dough, but I really wanted to learn to make my favorite German bread before I left Germany. This dough begins by mixing the flour and yeast together then adding warmed butter and milk. The technique works perfectly for me because I always seem to ruin the dough when I have to mix the yeast with sugar and warm milk first. This method of adding everything at once to the mixer makes it practically impossible to mess up.
This recipe comes from a baking Facebook group that I’m a part of. An older gentleman that’s in the group has been making hundreds of loaves of this German Christmas Stollen for decades and was kind enough to share his family recipe.
I tried his recipe exactly as he wrote it and I ended up burning the bottoms of the bread. It still tasted amazing, just a little too brown on the underside with an aftertaste that was less than to be desired.
So, I tried the recipe again making a few adjustments. I added more rum, raisins and candied orange to the dough as well as doubling up on the baking sheet, lowering the temperature and raising the rack in the oven. All of these changes helped to make the perfect Weihnachtsstollen you see here!
I love how beautiful the Stollen looks on the platter with my Christmas decorations on my dining table. Serve the Stollen with butter and a hot cup of coffee and you’ve got the perfect treat for friends and family.
I even got out my beautiful Bavarian porcelain and antique gold silverware to enjoy a cup of coffee and Stollen when my German friend Mariele came for a visit. We sipped on coffee and ate as our children played. It was perfect.
Do you have a favorite Christmas bread? Have you ever made this Weihnachtsstollen before? I’d love to hear about it!
Merry Christmas and Happy Baking!
Check out these other German recipes I have made since living here!
Quick white chocolate cranberry fudge with hints of orange is a delicious addition to holiday party trays, or package it up for a festive homemade gift!
Hi! I’m Coleen, and I blog over at The Redhead Baker. I share family friendly recipes for home cooks of all skill levels. I like to make baking easy, sharing the “why” behind the recipe. I’ve been blogging for six years, and my fiance and I live with our four-year-old son and two rescue dogs.
Christmas is my favorite time of year, and in addition to nearly a dozen kinds of Christmas cookies, I love making different flavors of fudge. My quick fudge starts with two ingredients: condensed milk and chocolate, then can be varied with different additions. In this version, I use orange zest and dried cranberries.
White chocolate burns at a much lower temperature than milk or dark chocolate, so keep your oven burner on the lowest flame, and stir constantly to avoid scorching. Also, chopping your chocolate finely will help it melt evenly and avoid scorching.
Once thoroughly chilled, cut the fudge with a chef’s knife. If serving on a dessert tray, place the pieces on flatted cupcake liners. If giving away as a gift, place a few pieces of fudge in a cellophane treat bag and tie with a festive ribbon!
This is a very soft fudge, so keep it chilled as much as possible to keep its shape. If you want firmer fudge, reduce the amount of sweetened condensed milk to half a can (about 3/4 of a cup).
An original recipe by The Redhead Baker