Apple Pie In A Poke Recipes

APPLE PIE POKE CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Spray a 9x13 pan with cooking spray.
• Combine first 4 ingredients in a large bowl and mix with a hand mixer until smooth (about 2-3 minutes).
• Pour mixture into the prepared pan. Bake cake for 26 to 29 minutes or the center of the cake bounces back when you touch it.
• Allow cake to cool on a wire rack.
• Mix together apple pie filling, vanilla pudding mix and milk in a blender until the apples are smooth.
• Poke 16-20 holes in the cake with the end of a wooden spoon.
• Pour the apple pudding filling over the cake and spread it back and forth to fill in the holes.
• Top with whipped cream, caramel and chopped sundae nuts.
• Store the cake in the refrigerator.

CARAMEL APPLE PIE POKE CAKE

Steps:

• In a large mixing bowl, stir 1 teaspoon cinnamon into the dry cake mix, then add ingredients called for on the package. Beat for 2 minutes with an electric mixer. Gently fold in chopped apple pie filling (I just used kitchen scissors and cut the apples right in the can). Pour into a greased 13x9-inch baking dish and bake cake in a preheated oven according to package instructions.
• When the cake is done, remove from the oven and cool for 20 minutes.
• Gently poke holes into the cake with the end of a wooden spoon or with the tines of a fork. The cake is very moist, so do this gently to avoid pulling it apart.
• Pour the dulce de leche into a microwavable container and microwave in 20 second intervals, stirring each time, until thin enough to pour; about 1 minute.
• Pour the dulce de leche over the cake and spread gently in an even layer.
• Refrigerate cake for 4 hours or up to overnight.
• Meanwhile, make the frosting. Beat butter and cream cheese on high speed for 2 minutes or until light and fluffy. Beat in powdered sugar, 1 teaspoon cinnamon and 1/2 cup caramel sauce. Beat for 1-2 minutes until smooth. Gently fold in whipped cream or cool whip. Add more as desired for a thicker consistency.
• Drizzle with remaining caramel and sprinkle with optional chopped pecans or toffee bits. Refrigerate until ready to serve, then cut into squares.

CARAMEL APPLE PIE POKE CAKE

Steps:

• Preheat oven to 350ºF. Grease a 9×13 inch pan. Set aside.
• In a large bowl, combine cake mix, apple pie filling, vanilla extract, cinnamon, eggs and milk. Mix with an electric mixer just until combined.
• Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
• While cake is baking, combine condensed milk and caramel ice cream topping. Set aside.
• When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
• Sprinkle half of the toffee bite over cake. Spread Cool Whip over the top, then sprinkle the remaining toffee bits on top. Chill.

APPLE PIE POKE CAKE

Steps:

• Prepare white cake according to box directions for a 13×9 cake.
• While cake is baking, work on cooking the apples. In a large skillet, whisk together the brown sugar with water, cinnamon, nutmeg and salt. Heat over medium high heat until bubbly, then add diced apples. Reduce heat to low and simmer apples about 12-15 minutes.
• When cake is done baking, poke holes all over (I use a meat thermometer, you can also use a wooden spoon handle or fork). Pour can of sweetened condensed milk over hot cake. Then pour apple mixture. Spread and smooth until apples are evenly disbursed over top of cake and liquids have drained into the poked holes of the cake.
• Refrigerate 3-4 hours or overnight.
• While cake is in refrigerator, whisk the vanilla pudding with milk and cinnamon until smooth. Refrigerate until ready to serve.
• When ready to serve cake, combine pudding mixture with thawed Cool Whip. Spread over cake, slice and serve. ENJOY!

SALTED CARAMEL APPLE POKE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• For the cake: Whisk the applesauce, brown sugar, melted butter, sour cream, eggs and vanilla together in a large bowl until smooth. Add the flour, baking soda, cinnamon and kosher salt to the bowl and whisk until just combined. Pour into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool completely, about 2 hours.
• Once the cake is cool, use the handle of a wooden spoon to poke 25 holes in the cake (5 rows of 5 holes each). Press 2 to 3 apple pieces into each hole; reserve the remaining pieces for garnish. Pour and spread the caramel sauce over the cake and let it stand 10 minutes to sink into the holes and be absorbed by the cake. Sprinkle with the flaky salt.
• Meanwhile, for the cinnamon buttercream: Beat the butter, confectioners' sugar, cinnamon and salt together in a large bowl with an electric mixer on medium-high speed until smooth. Add the cream and vanilla and continue beating until fluffy, 1 to 2 minutes. Dollop the frosting on top of the cake, then use a small offset spatula to spread it evenly. Garnish with the remaining apple chunks, a drizzle of caramel sauce and another sprinkle of flaky salt.

BETH HOWARD'S APPLE PIE

Steps:

• In a deep bowl, work the butter and shortening into the flour and salt with your hands until you see marble-sized lumps form. Think mixed nuts, but no bigger than almonds. Add ice water a little at a time, sort of "fluffing" the flour. Keep your movements light, as if you are tossing dressing into a salad with your hands. When the dough feels moistened enough, do a "squeeze test" and when it holds together you're done. Do not overwork the dough! It takes very little time and you'll be tempted to keep touching it, but don't! Now divide the dough in half, form each half into a disk shape and roll flat and thin to fit your pie dish. Sprinkle flour under and on top of your dough, and keep rolling surface and pin free from gunk to keep dough from sticking. Trim excess crust to about 1 inch from the dish edge with a scissors., Slice half of the apples directly into the pie, arranging to remove extra space between slices. Cover with half of your other ingredients (sugar, flour, cinnamon, salt), then slice the remaining apples and cover with second half of ingredients. Add dollop of butter on top, cover with top crust, seal and crimp edges, then brush with beaten egg (this gives the pie a nice golden brown shine; be careful not to let egg pool in crevices.) Use a knife to poke vent holes in the top (get creative here with a pattern), then bake at 425 degrees for 15-20 minutes. Turn oven down to 375 degrees and bake for another 30-40 minutes until juice bubbles. Keep an eye on it as it bakes. If it gets too brown, turn down the temperature. To be sure it's done, poke with a knife to make sure apples have softened. Do not overbake or apples will turn mushy.

APPLE POT PIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine sugar, cinnamon, butter, and honey in a medium saucepan over medium heat; stir. Mix in apples. Cook until softened, about 10 minutes.
• Meanwhile, cut pie crust into 12 rounds to fit the cups of a cupcake pan and press into cups to make crusts.
• Fill crusts 3/4 full with cooked apple mixture.
• Bake in the preheated oven until crust edges are golden brown and not doughy, 10 to 15 minutes. Let cool before serving.

DELICIOUS CARAMEL APPLE POKE CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking pan.
• Combine white sugar, oil, and eggs in a large bowl; beat with an electric mixer until smooth. Add apples, flour, 1 teaspoon vanilla extract, and cinnamon; beat until a thick batter forms. Spread batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Poke holes in the hot cake with a fork.
• Combine brown sugar, butter, heavy cream, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil; cook for 2 1/2 minutes. Pour immediately over the warm cake. Let cake sit for 3 hours to soak up the glaze.

APPLE PIE IN A POKE

Steps:

• Preheat the oven to 425 degrees. Make the Pie Filling: In a large mixing bowl, place the sliced apples. Add 1/2 cup of the sugar, the 2 tablespoons of flour, and the nutmeg, cinnamon and ginger, Mix to coat the apples evenly. Spoon the mixture into the pie shell. Drizzle 2 tablespoons of lemon juice over the top of the apple mixture. Make the Topping: Combine the remaining sugar and flour (1 cup each) and cut in the butter. Sprinkle the mixture on top of the apples in the pie dish. Bake the Pie: Put the pie into a brown paper grocery bag (not a bag made of recycled paper). Fold over the open edge of the bag, put the pie in the 'poke' into the preheated oven (be sure the bag does not touch the heating elements) and bake for one hour. Two - four times during baking, sprinkle about 1-2 tablespoons of water on the bag as its cooking - to keep the paper from drying out. Remove the pie from the oven. The bag will easily break away from the pie once removed from the oven. Allow the pie to stand until cooled (warm is okay) to allow it to "set up" for easiest serving. I prefer to serve the pie warm.