Donuts with our coffee were always a treat in my family because we didn’t buy them very often. When you’re Italian, the perfect paring with your espresso is a biscotti. But oh, those donuts! My real weakness, though, was an apple fritter. Those rugged, rustic clumps of dough smooshed together with apple bits laced with an ooey gooey glaze were just too irresistible! Now, to make matters worse for my waistline, what sits before me is a bread pan bubbling over with what pretty much looks like an apple fritter on steroids. This is going to be really good…or really bad depending on how much willpower I have. I found this recipe for Apple Fritter Pull Apart Bread that is made with delicious and delicate a sweet yeast dough and sugary, buttery diced apples that are caramelized. The dough is rolled out, topped with the diced apples, and then sliced in squares, stacked in groups of four, and just stuffed into the pan. This recipe is just downright fun. The pan went into the oven and an hour later, setting before me were apples laced slabs of heaven ready to be pulled apart and devoured! You can make this with the homemade dough recipe below or you can make it with refrigerated croissant dough. Just promise me you’ll make it!
For anyone who’s afraid to make a pie, meet Scottsdale resident Kelly Sallaway. She baked her pie last week in her 1967 Sunray electric range with no features except an on and off dial. But as Kelly likes to say, “it’s not the wand, it’s the wizard,” and she won First Place and Grand Prize for her double crusted peach pie. Her entry, with a secret “spirited” ingredient in the crust, beat out dozens of cream, nut, and fruit pies in the Pie It Forward contest sponsored by Palo Verde Outreach benefiting veterans via Fischer House and Honor Flight. An Arizona native, Kelly’s baking inspiration comes in part from her grandfather, who settled in Arizona in the 1930’s as a pastry chef, and who cooked for movie stars and presidents in the Hollywood Dude Ranch heyday at the San Marcos in Chandler. Kelly has graciously given up her prize-winning recipe so that we can pie it forward ourselves! It is absolutely peachy and here it is, her own words!
My generation is the very last one to use pencil and paper as the primary method of gathering, compiling, and sharing information. So for me, rescuing recipes from the past where our ancestors scribbled beloved dishes on scratch pads, napkins, receipts, or back of envelopes has taken an even greater sense of urgency. However, I also love writing about how an old favorite becomes trendy again, reintroducing itself to a whole new generation. The Apple Pie is the perfect example. Do you ever remember life without it? But have you seen the newest version of our nation’s sweetheart dessert? Introducing you to the latest viral food sensation, the Apple Pie Cookie. It’s fun, it’s delicious, it’s cute, and it makes you feel like you can eat one and not gain a pound! The Apple Pie Cookie uses all the same ingredients as a good old fashioned apple pie – it’s just reconstructed into little lattice-topped discs of yumminess. Nothing will ever replace our love for the iconic American apple pie, but I think even Granny Smith would love these!
This is one of those recipes – you decide you’re finally going to give homemade glazed doughnuts a try. Then you sit down, pour a cup of java, purr like a kitten, and say, “Ah, now that’s a doughnut!” That was my goal when I set out to find a delicious homemade doughnut recipe. For me, it had to be the simple, classic, raised-and-glazed variety. And yes, it has to be fried to a light golden-brown and then drizzled with the old-school white glaze. Well, I’m purring like a kitten over these homemade delights. I’ll share the doughnuts with family. Just give me a bowl of homemade doughnut holes!