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Apple Pie Blondies Painting
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Apple Pie Blondies

A rich, brown butter blondie base topped with cinnamon sugar apples and homemade pie dough
Course Dessert
Cuisine American
Keyword apple pie, apples, blondies
Prep Time 3 hours
Cook Time 35 minutes
Servings 9
Author theforkedring

Ingredients

  • 16 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 1 tsp ground ginger
  • 1 tbsp ground cinnamon + 2 tsp
  • 1 cup brown sugar
  • 3 whole eggs
  • 2 cups AP flour
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1/4 tsp baking powder
  • 3 honey crisp apples
  • 1/3 cup sugar + 1 tbsp
  • 1/2 tsp sea salt + a pinch
  • 2 tbsp cold water
  • 1 tbsp turbinado sugar

Instructions

  • In a large sauté pan, melt 12 tbsp unsalted butter over medium-high heat until it begins to deepen in color and turn golden brown. Remove from heat.
  • Add vanilla extract, 2 tsp ground cinnamon, and 1 tsp ground ginger. Stir to combine.
  • Add brown sugar and stir into a deep brown mixture. The butter may separate, which is fine.
  • Add your eggs, one at a time, and vigorously whisk them into the batter.
  • Sift in 1 1/4 cups AP flour, 1 tsp baking soda, 3/4 tsp kosher salt, and 1/4 tsp baking powder. Mix with a spatula until no streaks of flour remain.
  • Pour batter into an 8x8” square baking pan, lined with parchment paper with overhanging sides, slightly greased.
  • Rest batter in fridge for an hour, or until the dough becomes thick and non-pourable.
  • After an hour, peel, core, and chop apples into thin half-moons and add to a large bowl.
  • Add 1/3 cup sugar, 1 tbsp cinnamon, a pinch of sea salt, and 1/4 cup AP flour. Mix until all apples are thoroughly coated.
  • Pour apples onto the top of your chilled blondie batter and lightly spread evenly. Let rest in fridge, covered, for at least 1-2 hours, or up to overnight.
  • Combine 1/2 cup AP flour in a medium bowl with 1/2 tsp sea salt and 1 tbsp white sugar.
  • Add 4 tbsp diced unsalted butter, very cold, into the flour mixture and combine quickly. Then, work into a fine crumb with a fork, pressing butter into the flour.
  • Once you have a sandy, coarse mixture, add 2 tbsp cold water, one at a time. Depending on your climate, you may not need it all.
  • Bring the pie dough together into a small ball. No flour should remain and the dough should hold together. Wrap and place dough in fridge for at least 30 minutes.
  • Remove dough from fridge and let rest for 5 minutes. Then, generously flour your work surface and roll dough into an 8 x 8” square.
  • Cut 8 even vertical 8” strips of dough and place on top of your apple blondies in a lattice pattern.
  • Preheat oven to 350°F. Whisk an egg in a small bowl thoroughly. Then, brush the pie crust strips lightly with egg using a pastry brush.
  • Sprinkle the top of your crust with turbinado sugar and a pinch of sea salt. Bake for 30 minutes until golden brown.
  • If your pie crust hasn't cooked enough, turn the temperature up to 425°F and bake for another 3-4 minutes.
  • Let rest on wire rack for 30 minutes. Slice into 9 equal squares and serve warm.

Notes

  • You can cube your apples instead of slice them if you prefer. The blondies might take longer to cook this way. 
  • You can test if the blondies are done with a toothpick. Take them out when the batter leave a small amount of crumbs on the toothpick. 
  • If your pie crust is struggling to brown, turn the oven temperature up for 5 minutes during your cook time and adjust total time accordingly.