In the fall, there’s nothing like the combination of apples and cinnamon simmering slowly in a bit of butter on the stovetop. And there’s really nothing like a whoopie pie to make you feel like a kid again. Combine the two, add a generous dab of Wisconsin mascarpone and you have our new favorite fall treat: Apple Pie Whoopie Pies.
While these little bundles of deliciousness look adorable and taste even better, they should be assembled immediately before serving. Instead of spending all your time in the kitchen while your guests entertain themselves, why not invite them on into the fun and let them assemble their own whoopie pie or two!
Want to round out your dessert table? Find even more great seasonal recipes in the Harvest issue of Grate. Pair. Share. magazine, like Vanilla Ricotta Pound Cake with Maple Glaze and Pumpkin Cheesecake Brownies.
APPLE PIE WHOOPIE PIES
By Sarah of Snixy Kitchen
Servings: 25 Whoopie Pies
For Spiced Apple Cookies:
2 cups flour, sifted
1 teaspoon cinnamon
1 teaspoon nutmeg
1/8 teaspoon allspice
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup light brown sugar, packed
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
1 cup unsweetened applesauce
1 egg, room temperature
1 teaspoon pure vanilla extract
For Apple Pie Filling:
3 large Granny Smith apple, peeled, cored, and chopped in 1/8-inch cubes (about 3 cups)
6 tablespoons unsalted butter
1/3 cup light brown sugar, packed
1/3 cup flour
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon kosher salt
For Mascarpone Frosting:
4 ounces (1 stick) unsalted butter, softened
1 cup (8 ounces) Wisconsin mascarpone cheese, room temperature
1 3/4 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
Heat oven to 350°F.
For spiced apple cookies: Whisk flour, cinnamon, nutmeg, allspice, baking powder, baking soda and salt in medium bowl. Set aside.
In bowl of stand mixer fitted with paddle attachment, cream brown sugar and butter 1 to 2 minutes, until combined. Add oil, applesauce, egg and vanilla; beat just until smooth.
With mixer on low speed, slowly add dry ingredients, 1/2 cup at a time, mixing just until combined.
Use small cookie scoop to drop 2-teaspoon-sized balls of batter 2 inches apart onto baking sheet lined with silicone mat or parchment paper. Bake 10 to 12 minutes, until tops bounce back when lightly touched. Remove from oven; cool on baking sheet 2 to 3 minutes before transferring to wire rack to cool completely.
For apple pie filling: Place apple cubes, butter, brown sugar, flour, cinnamon, nutmeg and salt in medium skillet over medium heat and cook 7 to 8 minutes, or until apples soften. Remove from heat; transfer to bowl to cool.
For mascarpone frosting: In bowl of stand mixer, beat butter on medium-high speed 1 minute. Add mascarpone; beat 1 minute, until light and fluffy. With mixer on medium speed, add powdered sugar, 1/2 cup at a time, scraping sides as needed. Beat until completely combined. Add vanilla and salt; beat until combined. Transfer frosting to piping bag fitted with 1/4-inch round tip.
Just before serving, spread apple pie filling on 1 cookie. Spread frosting on second cookie. Place second cookie over top to make a sandwich; press lightly to secure. Repeat with remaining cookies. Best if served immediately.