Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! firstname.lastname@example.org
My newest column is all about “Cinnamon Roll Apple Pie” and it is FABULOUS! It was a joy and nothing short of pure pleasure to develop this recipe! I must have made this countless times and my recipe testers were always happy to try a sample. This pie uses cinnamon rolls straight from the refrigerated section and even utilizes the frosting that comes with each! No need to make a pie crust, the cinnamon rolls are the bottom AND top crust! Fabulous, right!? The cinnamon and maple filled apple mixture pairs perfectly with the cinnamon rolls and warm vanilla frosting. I am highly recommending you serve this at your Thanksgiving table! People will beg for the recipe and countless memories will be made! This is so simple, why not serve two?
Also my “Ask and Answer” feature contains my recipe for “Drop Biscuits”! These are so simple and so easy AND can be quickly transformed into dumplings for chicken and dumplings, beef and dumplings, turkey and dumplings, in NO TIME flat!
Pick up a copy of “The Courier-Times” TODAY and let me know what you think!
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, November 5th 2017 edition. By: Blaise Doubman
A New Twist on a Classic Pie
It is so hard to believe that Thanksgiving will be here in just a couple of short weeks! 2017 has really flown by for me, how about for you? I love this time of year when there is a cold snap in the air, people start preparing for the Holidays and the long winter months ahead. There is something really comforting and soothing to me about the types of food that is prepared around this time of year too, such as warm bowls of soup, fresh baked breads, roasted vegetables, casserole dishes, homemade pies and cinnamon coffee. The time of year may be cold outside but I also find it warm inside with family and friends, sharing memories, good times and good foods. I love looking back over my childhood Holidays and remembering who brought what to the dinner table and who shared what recipe with me from their kitchens.
One of my favorite late Fall seasonal desserts would have to be apple pie. I have made apple pie in all different forms, sizes, flavors and textures. I have made hand held mini apple pies, apple slab pies, deep dish apple pies, with cornflakes sprinkled along the bottom to prevent a soggy pie and apple pies on a stick! My latest favorite version though would have to be my “Cinnamon Roll Apple Pie”! There is nothing to making the crust to this because the bottom and top crust is refrigerated cinnamon rolls! How easy is that? The filling is packed with flavor and the icing on the cake? Or pie in this case, is the icing or the frosting that comes with the cinnamon rolls! You use the already made frosting to frost the pie! It really is as good as it sounds! Bring this to your Thanksgiving table and people will be begging for more!
Cinnamon Roll Apple Pie
I have made this pie using Granny Smith apples as well as McIntosh. I find that the type of apple used in this pie is up to the person who will be eating it. Most all apple pie recipes call for Granny Smith apples but I have found during my experimentation that several diverse types of apples can be used in baking perfectly fine and the results are delicious. I do find that the McIntosh apples bring out more sweetness to the pie, while Granny Smith brings out a certain tartness that pairs nicely with the ground cinnamon. Experiment and even use a combination of apples!
6 Granny Smith apples, cored, peeled and sliced thin
2 refrigerated cans regular size cinnamon rolls
¼ cup white granulated sugar
¼ cup light brown sugar, packed
2 tablespoons corn starch
2 tablespoons maple syrup
1 tablespoon ground cinnamon
1 teaspoon salt
Start by preheating your oven to 350 degrees F. Spray your pie dish with non-stick cooking spray. This recipe was developed using a 9-inch pie dish but will work with an 8-inch. This recipe will also work using a deep-dish pie dish, just adjust the cinnamon roll slices accordingly.
In a large bowl combine the prepared apples with the white granulated sugar, light brown sugar, corn starch, maple syrup, ground cinnamon and salt. Stir to combine.
Open both cans of refrigerated cinnamon rolls and cut each roll in half.
On a lightly floured surface with a lightly floured rolling pin, roll out each cinnamon roll half until slightly thicker than a sheet of paper. Place a layer of the flattened cinnamon roll halves along the inside of the prepared pie dish, flattening them together to create a bottom crust.
Pour in the apple mixture and spread evenly.
Place the remainder of the flattened cinnamon roll halves along the top, crimping and closing off any holes that may appear, to create a top crust.
Cover with aluminum foil and place in preheated oven for 40 minutes.
Carefully remove the aluminum foil and baking another 7 minutes.
Remove the pie from the oven and while still warm, frost the top with the frosting containers that come with each refrigerated cinnamon roll tube. Spread evenly.
Serve warm and alongside vanilla bean ice cream.
Ask and Answer: Janet Ward, a member of my Blaise the Baker Facebook community, wanted to know where she could find my recipe for “Drop Biscuits”. I am sharing that recipe here for her and for all of you. Start by preheating your oven to 400 degrees F. Line two large baking sheets with parchment paper. In a bowl combine 1 ½ cups white all-purpose flour with 2 teaspoons baking powder, pinch of salt and 1 stick (4 oz) cubed unsalted butter until the mixture resembles coarse pebbles. Add in ¾ cup whole milk and stir gently until combined. Drop the dough in ¼ cup measurements all along the prepared baking sheets. Bake, one sheet at a time, in preheated oven for 18 minutes or until golden brown. This recipe can also be used in making “Drop Dumplings” – just drop the dough by tablespoon size amounts into boiling chicken stock and cook until dumplings are floating and still tender in the middle.
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