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Alcohol Drinks What's New

Apple Pie Baileys Is Hitting Shelves NOW To Celebrate Fall Early

Photo courtesy of Baileys

Fall is still a bit of a ways away, but that hasn’t stopped brands from starting to roll out the pumpkin spice collections early. Baileys has taken a different approach, however, and is kicking off their autumn early with the launch of an Apple Pie Baileys flavor.

The new creamy liquor is meant to combine the notes of vanilla ice cream and cinnamon with the taste of a freshly baked apple pie. Baileys is introducing the new bottles as a limited edition flavor that can be enjoyed now, but is meant to be paired with Friendsgiving, Thanksgiving, or other fall feasts.

Photo courtesy of Baileys

Apple Pie Baileys bottles are already available wherever spirits are sold nationwide, but only in limited quantities. Each 750 mL bottle comes in at a price of $24.99.

Categories
Recipes

How To Make An Apple Pie Entirely From Scratch

If you’re wondering how to make apple pie, read on. With homemade filling and a flaky crust, this apple pie from scratch hits all the right notes.

View (and save!) the full recipe for Apple Pie, right this way.

Looking for more? Check out these favorite apple pie recipes from across the USA.

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Article by Taste of Home’s editors. View the original article here.

Categories
Fast Food Sweets

This Secret Ingredient Is What Makes McDonald’s Apple Pies So Amazing

Photo: Taste of Home // McDonald’s

The secret ingredient is surprisingly natural (and no, it’s not sugar).

We’re all for a made-from-scratch apple pie, but if there’s one thing we’re suckers for, it’s a McDonald’s apple pie. The fruit-filled pockets definitely aren’t your usual slice, but they’re one of the most-loved items on the chain’s menu. We found out the secret that makes them so delicious, and it’s actually a lot more natural than you’d expect. Find out why Coke tastes better at McDonald’s, too.

Apple pie is just as quintessential to the McDonald’s menu as the chain’s signature burgers. The pastries became the first dessert served at the restaurant in 1968—the same year Big Macs started getting sold nationwide, according to McDonald’s. Originally they pies were fried instead of baked, but the chain switched its recipe in 1992 when fried food started going out of style—similar to the reason you can only find baked potatoes at Wendy’s.

The move was a success. At this point, McDonald’s has offered more than 40 types of pies beyond apple in the United States, from pumpkin to strawberry and lemon. Head overseas and you can find taro in China and chocolate custard in Europe. Still, in the U.S., there’s no questioning good old American apple pie reigns supreme. Learn how apple pie became an American classic.

Even though you might think the pastries come frozen, the chain assures on its website that its apple pies are baked fresh every day. Equally surprisingly, sugar overload doesn’t seem to be why the pastries are so tasty. The McDonald’s dessert is health food by no means, but it lists sugar as the fifth ingredient down, giving it a total of 13 grams. Compare that to a Marie Callander’s frozen apple pie, which lists sugar second and has a whopping 21 grams of the sweet stuff. If you’re showing signs that you eat too much sugar, find out how to kick a sugar addiction for good.

The apples themselves seem like another possible secret behind the tastiness of a McDonald’s pie. After all, the fruits are American-grown and vary by season, though it always uses some combination of Jonagold, Fuji, Golden Delicious, Gala, Rome and Ida Red. Actually, the pie’s secret is how it keeps that fruit filling together.

Got your own apple overload? Find out creative ways to use apples, besides eating them.

As fruits heat up in the oven, they release juices. The task for recipe developers is to find a way to keep that liquid from turning into a soupy, soggy mess. That’s where the McDonald’s version stands apart. The chain shows on its ingredient list that it uses sodium alginate (a substance that comes from brown algae) and hydroxylated soy lecithin (which can be extracted from soybeans, eggs, corn, or sunflower oil) as a thickener and to keep the ingredients together, but there’s another ingredient that really works its magic.

One other secret ingredient is apple powder, made of dehydrated apples and citric acid, a chemical that occurs naturally in citrus fruits. For one thing, that powder soaks up extra liquid to keep the filling nice and thick, former pastry chef Stella Parks tells Thrillist. As a bonus, though, it also adds little kick more of that fruity flavor you crave in an apple pie.

As for the restaurant’s other secret recipes, learn the surprising ingredient that makes McDonald’s fries so good.

[Sources: ThrillistEater]

Originally Published on Readers Digest

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Article by Marissa Laliberte from Reader’s Digest for Taste of Home. View the original article here.

Categories
Fast Food Now Trending Opinion

How McDonald’s Convinced You Their New Apple Pie Is ‘Healthier’

Photo by Peter Pham/Foodbeast

Whenever McDonald’s makes changes to a classic menu item, people tend to freak out and take things to the extreme.

The perfect example is the reaction to McDonald’s new apple pie recipe, which sports a significantly smaller ingredient list.

The wording of the McDonald’s press release was pretty genius and comical, as they managed to convince the food world that their apple pies were somehow healthier, without ever saying that they were. By nutrient content claim regulations,  McDonald’s can’t call their baked apple pie healthy anyway.

Yet, they’ve managed to dupe sites such as Delish, who wrote that McDonald’s “announced that they are revamping the apple pie recipe in an effort to make it healthier,” and even Insider who reported there is “less sugar,” when in fact, there are actually three more grams than the old pies.

Using terms like, “positive changes,” and never really highlighting specific nutritional changes, McDonald’s made sure to let you know that something changed, but didn’t get too specific about it.

“Our new freshly baked apple pie recipe is in line with other positive changes we have made,” McDonald’s spokesperson Tiffany Briggs, said. “We removed, for example, artificial preservatives from our Chicken McNuggets and switched to real butter in our breakfast sandwiches because those changes matter to our guests.”

Photo by Peter Pham/Foodbeast

The most noticeable change in the ingredients list, is the replacement of high fructose corn syrup with apple juice concentrate, which means they replaced sugar with sugar.

So when the press release said, “…our new apple pie is made with fewer ingredients such as sugar,” it’s totally true. They did get rid of a sugar ingredient, but put another one in its place.

The statement doesn’t necessarily mean the pies now have a better source of sugar, or even less sugar. In fact, when looking at their old nutrition label, the sugar content actually increased. The new recipe for the pies has 16 grams of sugar, while the older recipe had only 13 grams.

They did get rid of a lot of ingredients, however, as sorbitol, dextrose, brown sugar, apple powder from dehydrated apples, sodium alginate, spice, trisodium citrate, dicalcium phosphate, “natural and artificial flavors,” soy lecithin, yeast extract, enzyme, and coloring; are all gone. There was only 2 percent or less of each of those ingredients to begin with, but it’s still something.

The pie does seem to have a handful of less calories, but not a significant amount. The listed number of calories for the old apple pie was 248, while the new ones have 240 calories.

The only real difference is that the label looks a little cleaner.

And I guess the new lattice top looks cool. Even then, the lattice tops create the illusion of less crust, but the carbohydrate content is about the same.

This style of pie had been tested in California for over a year, and per usual, customers weren’t very receptive to the change, voicing their opinions on Twitter.

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After a personal taste test, for the sake of research, the new pie didn’t taste as sweet, maybe because of the lack of brown sugar. Even then, the taste was pretty comparable to the old, so there’s a good chance the angry customers typing away on Twitter and news outlets, haven’t even tried the pie yet.

As McDonald’s tries to create the illusion of health, this new apple pie isn’t its best effort, but that might be a good thing. If it ain’t broke, don’t fix it. Instead, fix your ice cream machines.

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Art Hit-Or-Miss Now Trending

Model Rachel Cook Seductively Eats An Apple Pie In This Video Series

From sultry McDonald’s commercials, to even hotter Carl’s Jr. commercials, Los Angeles-based video director Chris Applebaum has a knack for tapping into both our sexual, and food-driven desires at the same time.

His latest work consists of model Rachel Cook having her way with a pie. In the 3-part Instagram series, Applebaum shows the model dismantling a whipped cream-topped apple pie, while Foghat’s “Slow Ride” plays in the background.

Applebaum has been on a bit of a food kick lately, shooting models such as Brittny Ward eating Lucky Charms…

A video posted by Brittny Ward (@brittnyward) on

… and Samaria Regalado making a mess with chocolate-covered strawberries.

You may, or may not love the sexual nature of these food videos, but you can’t hate too much on a creative artist who knows how to tastefully blend the two worlds together.

Categories
Health News Packaged Food Products What's New

This Holiday Pie Granola is Delicious And Tackles Food Waste Issues

With the holiday season now beginning, all of the timely dessert-themed products are taking the market by storm. One product line, however, stands out from the rest.

Los Angeles-based startup Pulp Pantry has brought the holiday pie flavors into granola, with flavors like Apple Pie and Pumpkin Pie available to taste.

granola_720

What’s special about the granola from Pulp Pantry is that they are entirely plant-based and GRAIN FREE.

Instead of using traditional oats to make these festive granolas, CEO Kaitlin Mogentale sources pulps from LA-based juiceries like Suja to create her products. Almond pulp, apple pulp, and carrot pulp that would otherwise be discarded is converted into delicious, clean snacks like these granolas that are high in both fiber and protein.

Using pulps to create these products give Pulp Pantry an exciting and innovative angle in the granola world, as it provides huge flavor coupled with incredible nutrition. On top of that, it tackles the growing issue of food waste in this country – where 60 million tons of produce are tossed as food waste each year.

Pulp Pantry addresses this issue with the granolas, veggie crackers, and baking mixes that they sell online and in stores.

While the Apple Pie Granola is an original product, Pumpkin Pie is a new flavor created just in time for the holiday season.

You can head online to get these exciting, festive granolas, and also where the Pumpkin Pie flavor is sold exclusively. Pulp Pantry’s original flavors of granola can also be found across several stores in the Los Angeles area:

  • Erewhon
  • Renew Juicery
  • Livestyle Juice Bar
  • Grow DTLA
  • Grassroots Natural Market

We absolutely recommend heading to one of these stores (or online) to grab these granolas as a perfect holiday party snack or as a way to give your breakfast a holiday-themed, food-conscious twist!

Categories
Fast Food News Restaurants

Subway Debuts New Fall Seasonal Items On Their Menu

There’s nothing that punctuates the fall season more than the welcoming aroma of turkey roasting in the oven, or catching the first long-awaited scent of a moist, fluffy pumpkin pie at the dinner table.

Beginning October 10, Subway will be celebrating the Thanksgiving tradition by offering two new menu items that highlight the flavors of fall.

Their new Autumn Carved Turkey Sandwich features thickly sliced all-white meat carved turkey. Subway’s chef’s recipe is served on 9-Grain Wheat Bread, with cheddar cheese, and features a new Sweet Cranberry Mustard Sauce, fresh spinach, tomato, and red onion, and can be ordered toasted or regular.

autumn-carved-turkey

Additionally, Subway is excited to announce the debut of two new cookie flavors: apple pie and the beloved fall favorite, pumpkin spice.

You simply can’t celebrate fall properly without pumpkin spice. That’s why Subway is offering its new pumpkin spice cookies made with a scrumptious pumpkin-flavored dough, natural vanilla, molasses, nutmeg, white confectionary chips, and cinnamon.

pumpkin-spice-cookies-subway

Subway’s apple pie cookies are made with Granny Smith and Fuji Apples grown in the Pacific Northwest.

The large, naturally sweetened chunks of apple are lightly coated in cinnamon. Nutmeg, cloves, and natural apple flavor are then blended into the dough, creating a delicious, traditional apple pie taste.

apple-pie-cookies-subway

With limited-time flavors like these, we wish that Fall would last forever!

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Tastemade/Snapchat

This Is How The Rest Of The World Does Apple Pie

“There’s nothing more American than apple pie.”

While the US is the most vocal about its apple pride, apple pie is really just a testament to the constant stirring of our melting pot. British and Scandinavian pies have the most direct influence, but various other countries have their own ideas when it comes to apple pastries.

 

GERMANY: Apfel Maultaschen 

 

American apple turnovers get most of the fame associated with their deliciousness, but they owe their ubiquity to early German immigrants. In 17th century Germany, Swabian monks began to “hide” donated meats in savory pastries that were eventually called Maultaschen. The nearby Bavarians, no strangers to the dessert world, began putting sweeter fillings between the dough, like plums and apples. The result can look like a traditional apple turnover or a strudel, depending on the recipe you follow.

What sets it apart: Though some throw this ingredient to the wind, authentic Apfel Maultaschen should use potato dough instead of plain flour.  

COLOMBIA: Arepas Dulces con Manzanas

 

If you’re not much of a baker, this dessert is the perfect deconstruction of any country’s approach to an apple pastry. Arepas are typically a no-nonsense, cornmeal flatbread found throughout Latin America, but Colombia is notorious for its arepa ingenuity. There are dozens of variations that stretch the definition of what a flatbread should be, including a simple addition of sugar and cinnamon that allows you to cling to the culinary safety of the frying pan. Caramelize some apple slices to pile on top of your crispy arepas and they’re ready to enjoy.

What sets it apart: No oven necessary. But you might want to wear sleeves.

 

ITALY: Torta di Mele

Lately, cakes with fruit crusts have been popping up all over Pinterest and dessert blogs with little to no credit given to the Western European countries who’ve been mastering these bad boys for centuries. Italian torte di mele seems like uncovered apple pies at first glance, but beneath the oven-glazed apple slices lies a lemon cake. Its rustic simplicity allows for several variations, but it’s common for recipes from Northern Italy to require more apples due to the region’s plentiful 2,000-year-old apple orchards.

What sets it apart: When people talk about rustic cakes, this is what’s on their mind. 

FRANCE: Gâteau aux Pommes

A photo posted by Isma (@touchedesaveurs) on

This cake is more apple than anything else and is an unapologetic celebration of French flippancy. The measurements vary from person to person, because French chefs just have a sixth sense about how much vanilla extract is too much without using measuring tools. Think of this cake as a torta di mele’s wild sibling: full of enough apple chunks, booze, and sugar to produce the sexiest sugar crash ever invented. Rum is the popular libation of choice, but whiskeys and bourbons round out the recipe just as nicely.

What sets it apart: The breathalyzer you might need afterwards and the overwhelming apple presence.

RUSSIA: Sharlotka

Russia’s thrown its own hat in this fray by way of a super sweet treat that lends its popularity to the simplicity in its preparation. Contributing to the overall sweetness of the sharlotka is the tale behind its name’s inception: as the story goes, the inventing baker named it after Charlotte, the name of the woman he was smitten by. Aaaaand the crowd goes ‘awwwww.’

What sets it apart: Think of the sharlotka as the glorious offspring of an apple pie and apple cake.