As the fall season is officially upon us, there is nothing that makes me think and taste the season quite so well as apples! My family and I are big fans of apple pie and whoopie pies, so I used the inspiration to make an Apple Pie Whoopie to enjoy for this fall.
Apples, I never knew there were so many varieties out there. It wasn’t until Culinary school where we were preparing for cooking demo’s at a local wine festival; did I learn about the many varieties and uses for each type of apple.
One thing that I walked away from was knowing the best apples for baking and I have held fast to that knowledge all these years. Oh yeah, the two best baking apples are Granny Smith and Golden Delicious (at least the two I usually use). However, Honey Crisp is by far my favorite apple, it is crisp and lightly sweet. Just love the flavor.
If I had to pick one apple that is my go-to would be the granny smith. The structure is just perfect for baking pies, tarts, and cakes. And, it is so readily available.
For the Apple Pie Whoopie pie, I use granny smith apples.
Spiced Cake Whoopie
Spice is always nice when fall arrives. This light cake for the base of this whoopie is lightly spiced and perfect with hints of cinnamon, allspice, and cloves.
Buttermilk is the secret to making this cake super moist and flavorful.
The recipe comes together super fast and I use a small cookie scoop to place them on the baking sheet. Once they are cooled, they are partnered together and ready to fill.
Apple Pie Filling
For this apple pie version, I make a quick apple filling on the stovetop by combining chopped apples with butter, brown sugar, and spices. This is cooked till the apples are slightly tender then thickened with a cornstarch slurry. Similarly, much like a canned apple pie filling.
Also, this apple pie filling is my go to for making apple pies. Lifesaver was this recipe! When I was a Pastry Chef working as a subcontractor with a busy city catering business, I made over 100 pies and 1000 mini pies one fall.
Wow, looking back, I’m not sure how I did it!! My beloved oven was definitely on overdrive! However, I was able to make the crust and fill it with this apple filling and freeze till ready to bake. The pies would go straight from freezer to oven. Additionally, I would add a quick crumble to the tops before putting them into the oven.
It was an amazing quick shortcut that enabled me to be prepared for the many orders that were requested.
Buttercream Of Course
This whoopie also has a basic vanilla buttercream filling that holds the delicious apple pie filling. A ring is piped around the edge of one of the bottoms of the whoopies then the apple filling is placed inside. This prevents the apples from dripping out.
Putting it all together, this delicious fall whoopie take the flavors of all and wraps it all into one delicious sandwich cookie.
Love apples? Here are a few more apple inspirations:
- Cheddar Apple Turnovers
- Apple Crunch Pie Ice Cream
- Apple Dumplings
- Apple Crumb Rugelach
- Apple Cheesecake Trifles
- Caramel Apple Crumb Tarts
- Apple Cake
Apple Pie Whoopie Pie
Lightly spiced cake sandwiched between a vanilla buttercream and apple filling that celebrates the flavors of fall in one delicious sandwich cookie.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 58 minutes
- Yield: 14 sandwiches 1x
- 1/2 cup vegetable oil
- 1 cup sugar
- 1 cup buttermilk
- 1 egg
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 1/2 tsp baking soda
- 2 tsp cinnamon
- 2 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp salt
- 1 stick unsalted butter (softened to room temperature)
- 4 cups powdered sugar (1 pound)
- 4 TBS milk
- 1 tsp vanilla
- 4 apples (granny smith, golden delicious, chopped to 1/2″ pieces)
- 2 TBS butter
- 1 tsp cinnamon
- 1/4 cup brown sugar
- 1/3 cup sugar
- 1/4 tsp nutmeg
- 1 TBS cornstarch
- 1 TBS water
- splash lemon juice
- In a saucepan, melt the butter and then add the apples, spices and cook for about 5 minutes.
In a small bowl, combine the cornstarch and water and mix well. Add to the apples and cook about 2-3 minutes till the sauce thickens. Add the lemon juice.
Pour into a bowl to cool.
- Preheat oven to 375 and line two baking sheets with parchment paper.
- In a the mixing bowl with a paddle attachment. Add the oil, sugar, buttermilk, egg, and vanilla and mix till combined.
Add in the flour, baking soda, spices, and salt. Mix on medium till the batter is smooth and combined.
- With medium cookie scoop, scoop the batter onto the baking sheet about 2″ apart.
Bake 7-8 minutes just till done.
Remove from the oven and cool completely.
Make the filling while the cookies are cooling.
- In a mixing bowl with a paddle attachment, cream the butter till smooth. Add in the remaining ingredients and mix on low about a minute till it all comes together. Turn up the mixer to medium and whip one minute till its light and fluffy.
- Place buttercream in a pastry bag with a smaller plain tip.
Assembling the whoopie pies
- Place the cakes in pairs for tops and bottoms finding good matches. Turn one of the cakes upside down for each pair. Pipe a ring of buttercream around the outside of the cookie, leaving a small center empty.
- Place a tsp of the apple pie filling inside the ring. Top each pair and gently press to adhere to the fillings.
These are great with a drizzle of caramel sauce over them.
To freeze: Place whoopie sandwich pies on a cookie sheet lined with parchment . Freeze till firm. Then wrap individually in saran wrap and freeze in an airtight container. Remove and bring to room temperature when ready to eat.