Apple Pie Thanksgiving Braid
Ingredients
Apple Pie Filling
- 1/3 cup sugar
- 1 tablespoon Fleischmann's® Corn Starch
- 1/2 teaspoon ground cinnamon
- 3 cups peeled, chopped cooking apples
- 1 tablespoon lemon juice
- Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter OR margarine
- 1/4 teaspoon pure vanilla extract
Dough
- 4 to 4-1/2 cups all-purpose flour
- 1/3 cup sugar
- 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
- 1 teaspoon salt
- 1/2 cup water
- 1/2 cup milk
- 1/4 cup butter OR margarine
- 2 eggs
Egg Glaze
- 1 egg white, beaten
- 1 tablespoon water
Icing
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1 tablespoon butter, softened
- 1/4 teaspoon pure vanilla extract
PRODUCTS
Instructions
- For apple pie filling, combine sugar, corn starch and cinnamon in a large bowl. Add apples and lemon juice; toss to coat. Set aside.
- For crumb topping, combine flour, brown sugar, butter and vanilla in a small bowl, using a fork or pastry blender to mix. Set aside
- For dough, combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk and butter until very warm (120°F to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Divide dough in half; roll each half into a 14 x 12-inch rectangle on a lightly floured surface. Transfer to two large greased baking sheets. Spread half of apple pie filling over a 3-inch strip in center of each dough rectangle. Sprinkle each with half of crumb topping. With a sharp knife, make 3-inch cuts from dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- For egg glaze, combine egg white and water; brush over braids. Bake in a preheated 350°F oven for 20 to 30 minutes or until light golden. Remove braids from baking sheets to cool on wire racks.
- For icing, combine powdered sugar, milk, butter and vanilla in medium bowl. Stir until smooth. Drizzle icing over braids; serve warm or at room temperature.
[um_bookmarks_button]
