Apple Pie Dessert Pizza

• Produce

  • 3 Apples, medium

• Refrigerated

  • 1 Eggs, large

• Condiments

  • 1 Caramel sauce
  • 1 tbsp Lemon juice
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Baking soda
  • 2 tbsp Brown sugar, light
  • 1 1/3 tbsp Cinnamon
  • 1/4 tsp Cream of tarter
  • 1 9/16 cups Flour
  • 1 cup Granulated sugar
  • 3 cups Powdered sugar
  • 1/4 cup Sugar
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 Pecans

• Dairy

  • 1 cup Butter, unsalted
  • 2 tbsp Heavy whipping cream
  • 4 oz Marshmallow cream

Found on beyondfrosting.com

Description

Ingredients

• ½ cup (1 stick) unsalted butter
• 1 cup granulated Sugar
• 1 large eggs
• ½ teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon cream of tarter
• 1 tablespoons cinnamon
• ¼ cup sugar
• For the apple pie filing:
• 3 Medium apples, sliced
• 1 tbsp Lemon juice
• 1 tbsp Maple syrup
• 2 tbsp Light brown sugar
• 1 tbsp All-purpose flour
• 1 tsp Cinnamon
• For the frosting:
• ½ c (1 stick) unsalted butter
• 4 oz marshmallow cream
• 3 cups powdered sugar
• 2 tablespoons heavy whipping cream
• Caramel sauce for garnish (optional)
• Pecans for garnish (optional)

Directions

• Combine butter with sugar and beat on medium speed until well creamed together.
• Add the egg, and vanilla extract. Mix into butter and sugar until egg is well beaten.
• In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add the dry ingredients into the batter and beat on medium low speed until well combined and dough forms.
• Remove the dough from the mixing bowl and form into a large ball. Wrap in plastic wrap and refrigerate the dough for a minimum of 30 minutes and up to 1 hour.
• Preheat the oven to 350°F.
• On a large plate, combine the cinnamon and sugar. Remove the dough from the plastic and roll it in the cinnamon and sugar until it is well coated.
• Roll out the cookie dough onto a lightly floured surface. It’s helpful to use parchment paper on the top and bottom so the dough does not stick. Roll the dough into a circle until it’s about a ¼” thick. Spread additional cinnamon sugar over top of the dough.
• Bake at 350°F for 15 to 18 minutes until the edges just start to turn golden brown. The center will still be a little bit soft but that’s okay.
• Allow the cookie to cool completely.
• For the apple pie filling: Slice apples into small pieces and squeeze a lemon over top and stir to combine.
• Add brown sugar, flour, maple syrup and cinnamon over top of apples. Stir to mix ingredients.
• Heat apples on the stove over medium-low heat for 15-20 minutes until soft. Stir occasionally. You want the apples to be soft. Set aside and allow to cool, refrigerating if necessary.
• For the frosting: Allow the butter to come to room temperature so it is soft but not melted. Beat butter in mixer on medium speed until smooth and creamy.
• Add the marshmallow creme and containing mixing for another 2 minutes.
• Slowly add powdered sugar 1 cup at a time while continuing to beat on medium speed and then add the heavy whipping cream and clear vanilla extract. Beat until all ingredients are well combined.
• Spread the frosting over the cookie, leave about 1-inch around the outside edge. You may have a little leftover frosting.
• Sprinkle the top with the prepared apple pie filling, drizzle with caramel and sprinkle with pecans. Serve immediately.