I’m afraid I have become somewhat of a “from-scratch-snob”…. lol!
A few days ago, my husband posted a picture of a treat he wanted me to make on my facebook wall. Looked yummy, they were called “Apple Pie Roll Ups”… I was like, mmmm ok lets see. I looked at the recipe and felt the wind in my sails suddenly stop…. this was the recipe:
BAKED APPLE PIE ROLL-UPS ! HERE’S THE RECIPE…
10 slices white bread
1 can apple pie filling
1/3 cup melted butter
1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees.
Cut the crusts off your bread and roll each slice flat with a rolling pin. Combine cinnamon and sugar on a small plate.
Pour the apple pie filling onto a plate and chop it so the pieces are smaller. Put about 2 tablespoons apple pie filling on each slice of bread and roll up.
Dip each piece into melted butter (I poured a tiny bit of butter into a “butter dish” and just rolled in there) and then roll in the cinnamon sugar.
Place seam side down on a parchment lined pan and bake 15 minutes or until browned and crispy. Serve warm.
One of the main reasons I wanted to make an apple treat is we have a big bag of apples on the verge of spoiling that I wanted to use up before it was too late. This recipe robbed me of my waste-not desire to use up my apples and was full of a bunch of “fake/cheaters/unknown ingredients”. Deflated on this recipe, I went online in search of from scratch recipes for the filling and the crust, because now I wanted to make us the real thing. I found a page on foodnetwork.com by Paula Deen, she shared her filling and crust recipe. They both sounded great so I wrote them down and got to work.
I do have a silly little confession to make, I have been afraid to try making a pie, and have avoided it over the years. I mean most people in my life have always bought store/restaurant made pies, honestly I don’t think I’ve ever tasted a homemade pie in my life! And whats funny to me is I’ve never really liked pie, the crust was always off in texture and flavor, and the filling usually quite bland. Not being a big baker myself, I guess I just assumed that they were really hard to get right.
The ONLY reason I went ahead with attempting to bake a pie was to use up my apples before they spoiled. I followed the recipe carefully, and did end up making a few tweaks on the ingredients for my pies, such as I used tallow where she called for shortening, and I baked my pie in a 300°F oven (as my cute little oven doesn’t like to get hotter than 300°). Here is the recipe I followed:
Recipe courtesy Paula Deen, 2008
Paula’s Apple Pie Filling Paula’s Apple Pie Filling
Total Time: 1 hr 45 min
Prep: 40 min
Inactive: 20 min
Cook: 45 min
Yield: 8 servings
3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon, plus more for sprinkling
Freshly ground nutmeg, to taste
7 medium apples, peeled, cored and thinly sliced
1 lemon, zested and juiced
3 tablespoons butter, diced
Egg wash, for brushing
Sugar, for sprinkling
Paula’s Perfect Pie Crust:
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water
Paula’s Perfect Pie Crust, recipe follows
Preheat oven to 450 degrees F.
Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss. Stir in the sugar mixture to evenly coat the apples.
Set aside. Roll out chilled dough into 2 circles and use 1 round to line a 9-inch pie pan. Chill the other round.
Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter.
Using a pastry cutter, cut an even number of strips from the remaining rolled out dough. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly. Fold the strips back across and repeat until completed.
Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar. Trim the overhanging dough and crimp edges.
Bake pie for 45 minutes. Let rest 20 minutes before slicing.
Paula’s Perfect Pie Crust:
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
Yield: 2 (9-inch) pie crusts
Here is a picture of my pie: