So as many of you know, I’m completely “meh” when it comes to pie. I don’t like making pie dough, REALLY don’t like rolling pie dough, and there isn’t a single filling that calls to me and says, “Sheri, make me NOW” (except Shoofly Pie. Give me all the Shoofly Pie).
That said, I am a food blogger, and as such, have felt obliged to turn out a pie for you every now and then. But I’ve fudged it a bit, including whoopie pies, hand pies, Pop Tarts and “pie popsicles” as perfectly acceptable submissions (oh, I forgot about Crack Pie – that’s a pie, right?).
THAT said, Thanksgiving is almost here and I thought it would be fun to challenge myself to come up with a few easy, fun and dare I say NOT “meh” pies that require zero rolling of dough.
And lo, a tiny series was born.
First up? Apple pie “fries”.
These are ridiculously easy, as they use one of my favorite shortcut ingredients – refrigerated pie crusts. And I made it even easier by using prepared applesauce and caramel sauce, gussied up with apple pie spice and flaky sea salt, respectively.
But do you and make either or both from scratch. Or substitute the applesauce for any pie filling you like. Not a caramel fan? Serve these “a la mode” with your favorite ice cream, or dollop with freshly whipped cream.
This is a perfect recipe to do with the kids as it’s fast and low on the mess scale.
Come back next week for #2!
1 box refrigerated pie crusts (2 crusts)
1/2 cup unsweetened applesauce (if subbing with canned pie filling, puree it till smooth prior to using)
1/4 teaspoon apple pie spice
1 egg, beaten with 1 tablespoon water
coarse or raw sugar
flaky sea salt
Take the pie crusts out of the fridge and let sit for 15 minutes. Pre-heat the oven to 350 degrees; line a baking sheet with parchment paper.
Unroll one of the crusts on a cutting board; pat the edges to smooth down if needed. Mix the applesauce with apple pie spice and spread evenly atop the crust, leaving a 1″ border. Top with the second pie crust and press the edges to seal. Using a sharp knife or pizza cutter, cut the pie into 1″ wide strips, then cut the strips in half crosswise. Brush with the beaten egg and sprinkle with the coarse sugar. Transfer to your prepared baking sheet and separate slightly.
Bake for 20 – 25 minutes or till golden brown; transfer to a wire rack to cool. Serve warm or at room temperature with the caramel sauce (sprinkle a bit of flaky sea salt on the caramel just before serving).
This delicious recipe brought to you by Sheri Silver