Pie Crust 2½ cups all-purpose flour 2 teaspoons granulated sugar 1 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, chilled and cubed ½ cup ice water 1 cup shredded sharp white cheddar cheese ¼ cup finely crushed Snyder’s of Hanover® Pretzel Snaps 1 large egg 1 tablespoon milk
Apple Filling 8 large Fuji apples, peeled, cored, and sliced ¼-inch-thick ½ cup granulated sugar 3 tablespoons tapioca flour (or cornstarch) 1½ teaspoons ground cinnamon ¼ teaspoon ground allspice ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg ⅓ cup shredded sharp white cheddar cheese 30 Snyder’s of Hanover® Pretzel Snaps, plus more for topping 2. Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for 2 hours. 3. Make the apple filling: In a large bowl, combine the apples, sugar, tapioca flour, cinnamon, allspice, cloves, nutmeg, and white cheddar and mix to combine. 4. Preheat the oven to 400°F (200°C). 5. Once the dough is chilled, roll one disc out to a 12-inch round, about ¼ inch thick. Carefully transfer to a 9-inch pie dish. Cut away any excess dough around the edges. 6. Scoop half of the apple filling into the bottom pie crust. Arrange 30 pretzel snaps in an even layer on top, then top with the remaining apple filling. 7. Roll the remaining disc of dough out into a large rectangle, about 10 inches long. Cut into 1-inch-wide strips. 8. Arrange the strips on top of the pie in a lattice pattern, leaving large gaps between each strip. 9. In a small bowl, whisk together the egg and milk. Brush a thin layer of egg wash over the pie crust. 10. Place the pie dish on a baking sheet to catch any drips, then transfer to the oven and bake the pie for 25 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30–35 minutes, or until the crust is golden brown and cooked through (you may need to cover the top crust with foil if it begins to brown too quickly). 11. Remove the pie from the oven and carefully place more pretzel snaps over the filling between the gaps in the lattice crust. Let the pie cool completely before serving, about 1 hour. The pie can be made 1 day ahead of time and kept at room temperature until ready to serve. 12. Enjoy! Peanut Butter Cookie 1½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon kosher salt ½ cup vegetable shortening ¾ cup creamy peanut butter ⅓ cup granulated sugar, plus more for rolling ⅓ cup packed light brown sugar 1 large egg 2 tablespoons whole milk 1 teaspoon vanilla extract
Sweet Snaps 30 Snyder’s of Hanover® Pretzel Snaps 30 chocolate drops or chocolate caramel candies, assorted flavors 30 candy-coated chocolates, assorted colors 2. In a large bowl, cream together the shortening, peanut butter, granulated sugar, and brown sugar with an electric hand mixer on high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then beat in the egg, milk, and vanilla on medium speed until combined. 3. Add the dry ingredients to the wet ingredients, beating on low speed until combined. The dough should be crumbly, but hold together when pressed. Set aside. 4. Make the sweet snaps: Preheat the oven to 200ºF (95°C). Line a baking sheet with parchment paper. 5. Arrange the pretzel snaps on the prepared baking sheet in a single layer. Place a chocolate drop on top of each pretzel snap. Bake for 4–5 minutes, watching closely, until the chocolate is shiny and soft, but not melting. Remove from the oven and carefully place a candy-coated chocolate on top of each drop, gently pressing down to spread the chocolate drop across the pretzel. Refrigerate while you roll out the cookies. 6. Increase the oven temperature to 375ºF (190°C). Line 2 baking sheets with parchment paper. 7. Roll the cookie dough into 1½-inch balls, then roll in granulated sugar to coat. Place on the prepared baking sheets, spacing about 1½ inches apart. 8. Bake the cookies for 10–12 minutes, or until the edges are light golden brown. Remove from the oven and press a sweet snap into the top of each cookie, then let cool for 10 minutes. 9. Enjoy! Sweet Pretzel Snaps Cookies Recipe By: Bella Lopez Food Stylist: Jacqueline Tris Food Stylist’s Assistant: Hip Torres
