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Apple Pie Pull-Apart Loaf

This recipe requires a total of 1 hour and 30 minutes rising time. It’s a perfect recipe to make in the morning and enjoy with coffee later in the day.

  • 3/4 cup milk
  • 1 package active dry yeast
  • 1 egg, lightly beaten
  • 1/4 cup butter, melted
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 1/4 cup butter, melted
  • 1-1/2 cups finely chopped, peeled apples
  • 3/4 cup packed brown sugar
  • 2 teaspoons apple pie spice
  • 1 recipe Creamy Icing (recipe follows)

In small saucepan heat milk just until warm (105°F to 115°F). In large bowl combine warm milk and yeast; stir until yeast is dissolved. Let stand 5 minutes.

Add egg, the 1/4 cup melted butter, granulated sugar, and salt to yeast mixture. Beat with mixer on medium until combined. Add half the flour; beat on low 30 seconds, scraping bowl as needed. Beat 3 minutes on medium. Stir in remaining flour. Shape dough into ball (dough will not be smooth). Place dough in greased bowl; turn once to grease surface. (For make-ahead instructions, see note, below.)

Cover; let rise in warm place until nearly double in size (45 to 60 minutes).

Grease 9x5-inch loaf pan. Turn dough out onto lightly floured surface. Roll dough into 20x12-inch rectangle. Brush with 1/4 cup melted butter. Sprinkle with apples, brown sugar, and apple pie spice. Cut rectangle in half lengthwise to make two 20x6-inch strips. Cut each strip crosswise into five 6x4-inch strips. Carefully make 2 stacks of 5 strips each. Cut each stack lengthwise into three 4x2-inch pieces. Loosely stagger pieces in pan, cut sides up. Cover; let rise in warm place until nearly double in size (40 to 45 minutes).

Preheat oven to 350°F. Bake about 45 minutes or until golden brown and an instant-read thermometer inserted near center registers 200°F. Cool in pan 10 minutes. Remove from pan to serving plate. Drizzle with Creamy Icing. Cool 20 minutes more. Makes 10 servings.

Creamy Icing

  • 2 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 to 2 tablespoons milk

In medium bowl beat together cream cheese, powdered sugar, and vanilla with mixer on medium speed until smooth. Beat in enough milk to make a glaze of drizzling consistency.

Note: To make ahead, prepare as directed through this step, except do not let dough rise. Cover bowl and refrigerate up to 24 hours. Let dough stand at room temperature 30 minutes before continuing.