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Apple pie pull-apart loaf

October 13, 2016

I am a checkout line impulse buyer. Magazines, candies, and odds and ends tempt me as I wait to pay for the items I've deemed I need. Every once in a while, a food magazine (or the occasional Cosmo) ends up in my cart. 

 

How could I resist Better Homes and Gardens' fall baking issue? 

 

The cover boasts fall flavors with pumpkin snickerdoodle cobbler, easy apple-cranberry slab pie, chocolate-caramel monkey bread, and praline crunch cake. My mouth watered the minute I saw caramel pecans. 

 

Growing up, I never liked apples. I had braces and biting into an apple meant apple skin in the brackets and the possibly of popping them off my teeth. I didn't like apple pie either, but apple juice was a different story. It wasn't until grad school that I really liked pie that wasn't 90% peanut butter. 

 

Now, each fall, I crave crisp apples. I learned how to slice an apple to make the perfect slices for pie and avoid getting the skin in my teeth. I learned how to make the best gluten-free, dairy-free apple pie for Thanksgiving. 

 

This week really felt like fall. The leaves are bright yellow and beginning to cover my front yard. The crunch they make satisfies me every time I leave the house. The feeling of fall made me antsy to bake something that tasted as good as the air smells. 

 

I decided on the apple pie pull-apart loaf. 

 

 

 

Apple Pie Pull-Apart Loaf (modified to be dairy-free)

3/4 cup almond milk 

1 package active dry yeast

1 egg, lightly beaten

1/4 cup earth balance butter, melted

2 Tbsp. sugar

1/2 tsp salt 

3 cups flour

1/4 cup earth balance butter, melted

1 1/2 cups finely chopped apples 

3/4 cup packed brown sugar

2 tsp apple pie spice

 

In a small saucepan, heat the almond milk until warm. 

Combine the milk and yeast in the bowl of your stand mixer.

Stir in the yeast and let it stand for 5 minutes. 

Add the egg, 1/4 cup melted butter, sugar, and salt. 

Add half of the flour. 

Beat on low for 30 seconds, then switch to medium and beat for 3 minutes. 

Stir in the remaining flour and shape the dough into a ball.

The dough will be shaggy. 

Place the dough in a greased bowl and turn once to grease the surface. 

Cover and let rise in a warm place for 45–60 minutes. 

Grease a 9x5 loaf pan. 

On a lightly floured surface, roll your dough into a 20x12-inch rectangle. 

Brush with the second 1/4 cup of melted butter, sprinkle with apples, brown sugar, and the apple pie spice. 

Cut the rectangle in half length wise. 

Cut each half into five strips. 

Carefully stack the strips into two piles.

Cut each stack into 4x2-inch pieces. 

Stagger the pieces in the pan, cut sides up.

Cover and let rise again for 40–45 minutes.

Preheat oven to 350º. 

Bake for about 45 minutes, or until golden brown.

Cool in pan for 10 minutes, then remove from pan onto a plate. 

Allow to cool completely, then drizzle with frosting and vegan caramel. 

 

The frosting I used for this was leftover royal icing from cookies I made a while back, but I made a batch of vegan caramel. 

 

Vegan Caramel

1 1/2 cups canned coconut milk

3/4 cup sugar

1 Tbsp. brown sugar

1/2 tsp salt

 

Combine all ingredients in a saucepan. Over medium heat, bring it to a boil. Allow to simmer for about 15 minutes while stirring. The caramel will begin to thicken. Once you achieve the thickness you'd like, remove caramel from the heat and allow it to cool in the pan for 10 minutes. Transfer to another bowl and allow to cool completely. 

 

 

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