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I'm Diana.

I like to create pretty things and sweet treats, collect vintage finds, & build a beautiful life.

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Entries in apple pie (2)

Wednesday
Nov062013

Apple Pie Crescents Recipe

If I had to pick one type of dessert to eat for the rest of my life, it would be pie. I'm not really a big cake fan, and cookies are okay, but pie is pretty much perfection to me. Especially if it's pumpkin, or coconut custard, or apple. Like everything else in my life, I'm very particular about my favorite pies.

These little crescents are a perfect treat for those of us who can't to control themselves around pie. They're everything you want in a piece of apple pie: buttery crust, sweet appley filling, hint of cinnamon. The best thing is this recipe can be as easy or as homemade as you want. I used jazzed-up canned pie filling and refrigerated pie crust, but you could just as easily swap out your favorite crust or filling recipe to control the flavors.

Apple Pie Crescents

Makes 24 crescents

  • 1 can of apple pie filling
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 box of refrigerated pie crust (2 crusts)
  • 1 egg
  • extra cinnamon and sugar for topping

Preheat oven to 425 degrees.

Open your pie crust and mix in cinnamon, nutmeg, and salt. In a large saucepan, add the apples and caramelize for 5-10 minutes. Add into the bowl of a food processor and pulse until the apples are broken down, but still have a few chunks. Set aside.

Unroll your pie crust and cut into fourths. Cut each fourth into three pieces. Take one slice and begin stretching out the widest side so it is about a half inch wider on both sides. Spoon a tablespoon of filling on the widest end and roll the crust down to the narrowest point. Once rolled up, turn the ends towards each other to create a crescent shape.

Place crescents on a parchment- or Silpat-lined baking sheet and brush lightly with an egg wash. Top with cinnamon and sugar and bake for 7-10 minutes. Once the edges begin to brown, remove from oven and let cool on a cooling rack. Enjoy.

Like little apple pie two-bite cookies! Great with a cup of tea as an after-dinner snack.

Wednesday
Nov212012

Recipe Card: Apple Cranberry Pie

I love baking and I really love pie, which is why it's surprising that I've never made an apple pie before. Apple is T's favorite kind of pie and it's probably my second favorite (behind pumpkin). I found a really basic recipe, and then decided to spice it up with some dried cranberries, spices and a lot of crust.

This recipe is based off of the recipe found here, with my a few changes I made.

Apple Cranberry Pie

Yields 1 pie

3 refrigerated pie crusts (my favorite is Pillsbury, always flaky. This sounds like a lot of crust, but I did a lattice top so I needed the extra crust)

1/2c unsalted butter

3 tbsp all-purpose flour

1/2c white sugar

1/2c packed brown sugar

1/4c water

4 Granny Smith apples, 2 sweeter apples like Pink Ladies or another red apples, peeled, cored, and sliced

1 tsp cinnamon

1/2 tsp pumpkin pie spice (I know, it's not pumpkin, but it just made sense to me. Same spices)

1/2 dried cranberries

1. In a large bowl, mix apples with spices and dried cranberries to combine. Unroll pie crust and cover 9inch pie pan. Transfer apple into pan.

2. Melt butter in a sauce pan. Stir in flour. Add sugars, and water; bring to a boil. Reduce heat and simmer for 5 minutes. Be careful not to burn it! I might have to done this the first time I made it....oops.

3. Roll out the other crust, cut into strips and lay out a lattice work on top of the apples. Cut off any extra and seal around the outside.

4. Place pie on a baking sheet. Carefully pour sugar mixture over the top of the lattice crust. Pour slowly so it doesn't run all over.

5. Bake 15 minutes at 425 degrees, then reduce heat to 350 for 35-40 minutes. Serve warm. Yum.

For me, this was one of those things that you make and then are surprised by how delicious it is! First apple pie I've ever made and will definitely be making this again. All it needed was some homemade whipped cream plopped on top. Enjoy! :)