Tuesday, October 18, 2011

Whipped Apple Pie

Whipped Apple Pie


An easy, no bake pie solution. 
You need :
Deep pie pan
Food Processor
Electric Mixer
2-3 Lg. Apples (your choice, I used Stayman)
1 stick butter (softened)
1 pack graham crackers (or ginger snaps)
1 carton (16 oz) heavy whipping cream
Vanilla extract
Cinnamon Sugar
Caramel
Butterscotch Chips (optional)


There are several steps, which are going to seem like a lot, but, once you know what you're doing, you'll find you can do them all at once. 

First you're going to make the pie crust.
Crush the graham crackers or ginger snaps into small pieces using the food processor.
Combine in a bowl with butter, then put in pie pan and form crust. Place pan in the fridge.



Next you're going to prepare your apples. 
Wash, core, and peel if you'd like, then slice into small chunks.
Place chunks into a bowl, and sprinkle with cinnamon sugar, butterscotch chips, caramel, and any other
"pie fillings" you'd like. Set aside.

Now you're going to make the whipped cream.
Pour your heavy whipping cream into the bowl of your mixer, add some vanilla (or, any other flavor you'd like) and whisk. If your mixer doesn't have a whisk attachment, use the beaters.
I start out blending on low, and work up to a medium speed. Only whip until it's thick, but light and fluffy. 


Now you're going to fold your apples into the whipped cream. Slowly! Break your apple mix into 3 or 4 parts when mixing it in. You want to mix in the apples and coat them with whipped cream, but not over beat the mixture and ruin the whipped cream (It's really not as hard as it sounds). Then place the whipped cream apple mixture in your pie crust, top with caramel and refrigerate until you're ready to serve. Yum!



I also like to make a variation of this using pudding mix near the holidays. You may want to watch for it around Thanksgiving or Christmas.


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