Pie crust pie

And now for something (not quite) completely different.

My favorite part of apple pie is the crust inside, so I asked Jessica if it was possible to make a pie that was just crust… but kind of squishy and apple-soaked. But no apple slices. She said she didn’t know, but she was willing to try.

We had a two-pack of ready-made pie crusts, so we rolled one out. In order to increase the ratio of pie crust to filling, we opted to make little bite-size snackies instead of trying to make one big pie. Using a round cookie cutter, we cut out circles of crust.

We originally started putting the dough in small cupcake tins, but we decided on using a flat cookie sheet instead.

Inside each pie went apple sauce, apple butter (which is actually not butter at all, but more akin to a jam or jelly), and apple butter butter (which is actual butter mixed with apple butter, which is not butter).

Namine helped me close up the pies by putting another circle of dough on top of each one.

I sealed them all closed by pressing their edges with a fork. After brushing them with an egg wash, they were ready to go in the oven. About 15 minutes at 350 degrees seemed to do the trick. (I’d recommend checking them every five minutes, depending on your oven.)

They kind of exploded in the oven, due to the hot filling having nowhere to go (next time we should probably poke holes in the top or something). Despite their looks, though, they were delicious. Jessica sprinkled some cinnamon on top, making them taste very much like those apple empanadas at Taco Bell. (I daresay these were better, and better for us.)

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