Virtual Viewing Party: Apple Pie Shortcakes

‘Tis the season for apples and here in the Northeast we couldn’t be more excited! Growing up on an island in the Caribbean, the apples we saw in the produce aisle were not the best; mealy apples, tiny and flavorless apples, blemished apples. It was sad apple territory, but here in New England, it’s quite the opposite; gorgeous apples, crisp and sweet, ready to be made into pies, cookies, cakes, or eaten raw and in the buff!

When Phoebe Lapine of Feed Me Phoebe asked me to participate in her Virtual Viewing Party for a show she participated in called Chef Race, and told me the only “constraint” was that it had to be All-American, I right away knew that apples needed to be showcased! Read more about Chef Race on her blog.

The photo above is of our local farm, Morning Glory Farm, known as the farm that feeds an island. Their apples aren’t local (I think the only local apples on island are from North Tabor farm), but they are close enough! Mostly from the state of Massachusetts, they’ve got apples for pies, for eating raw, for cooking savory meals, and more. I choose some Macoun apples for this apple pie filling, but you can use your favorite apple and spices!

Quintessentially American? Apple Pie of course. Also, Strawberry Shortcakes. I decided to combine the best of both desserts into one, the Apple Pie Shortcake! And when you read the recipe, don’t be scared. I know it says SOFT butter, when shortcakes are made with cold butter cut into the flour. I learned it that way in culinary school. I never thought about using anything BUT cold butter. But after a summer of making these shortcakes with soft butter, every week at work, they’ve changed my mind. Go ahead, get to baking!

Apple Pie Shortcakes

Print Recipe

Ingredients

No-Fail Shortcakes

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 tablespoon baking powder
• 1 stick unsalted butter SOFTENED
• 1 egg
• ½ cup heavy cream

Instructions

• Heat oven to 375F. Prepare a sheet pan with parchment paper.
• Whisk the flour, sugar, and baking powder together.
• Using your hands, add in the soft butter. Incorporate.
• Whisk together the egg and cream, add into mixture and mix with hands until all is incorporated. Do not overmix.
• With a small ice cream scoop, place small scoops on tray.
• Bake for 12 minutes, or until golden baked through.
• Serve with your favorite filling: fresh berries and whipped cream, or a simple apple pie filling like the one below. Top with powdered sugar.

Simple Apple Pie Filling

• (measurements depend on personal taste and type of apples, but cooking from the heart is a thing we most all do! Start with this apple pie filling!)
• Combine chopped apples, melted butter, cinnamon, cloves, nutmeg, and a pinch of salt over medium heat in a sauce pan. Cook until apples are soft. Add a liquid (apple cider woks well), enough to cover apples. Whisk in 1 teaspoon cornstarch per 1 apple. Cook for a minute and serve inside shortcakes.

Servings: 12 shortcakes

Check out more participants in this Virtual Viewing Party!
Feed Me Phoebe: Kitchen Sink (Gluten-Free) Mac n’ Cheese
The Naptime Chef: Baked Mac & Cheese with Marinara
Creative Culinary: Spiked Apple Crisp
And Love It Too: Coconut Flour Apple Crumble (Nut-Free)
Sarcastic Cooking: Grilled Cheese Sandwiches with Bacon and Tomato
Umami Girl: All-American Macaroni and Cheese
Flavia’s Flavors: Pumpkin Doughnut Holes
The Promise 365: Grandma Mary’s Baked Beans
Women on Fire: Red, White, and Blue Muddle Sunrise
One Hungry Mama: Dulce de Leche Apple Pie
Mother Would Know: Basil, Sundried Tomato and Goat Cheese Pasta
Ronaldo’s Cucina: Cuban-Inspired Ground Beef
Chef Pippa Calland: Deviled Eggs
Stan Frazier: Shrimp Scampi
Sweet Dreams LA: Fuji Apple Bread Pudding with Southern Whiskey Butter Sauce
Chef Robin Bodwin: Bread and Butter Jalapenos
Rawstachio: Elvis Sandwich 2.0
Chef Cody Utzman: Grilled Rib Eyes with Olive Oil Smashed Potatoes and Sweet Corn Salad