Last week I was all about the Zebra Cake I found on Pinterest. And for Thanksgiving? Two words: Pinterest pies. Little known fact about me, I have more than 10 blue ribbons from the state fair for baking. I have also won several pie bake-offs and second place in a nationally sponsored chocolate championship.
I know how to bake, and I know how to bake well.
Addie has been in the kitchen with me since she was old enough to stand on a chair and she can saute, puree and frappe better than my grown sister. It’s important to me that both my girls know how to cook and even more importantly that they understand the science behind cooking so they can take their favorite things and make them even better. Nothing makes me happier than hearing “This is the best ______ I’ve ever had.”
So when it comes to the holidays and pies? Y’all, I take my pies seriously.
The first inspiration was cinnamon rolls in place of regular pie crust. Upon looking over the original recipe she simply rolled up a regular pie crust dusted with cinnamon and sliced it into “rolls.” I decided to go all out and use actual cinnamon rolls as crust. It was even better than I had imagined. For my other pies I remembered that I had bought the same fancy piecrust cutters years before and had never thought to use them for the entire top crust.
So easy to make a simple pie super fancy.
I’m normally a make-my-own-pie-crust kind of girl, but I have this baby that can change moods in a moment and a six-year-old that likes to help. A true Pâte Brisée requires more care, love and attention than a tiny newborn. Between my girls and preparing an entire Thanksgiving meal on my own I used shortcuts where possible, and Pillsbury provided me with perfectly prepared pie crusts and cinnamon rolls that made three seriously amazing pies.
HI GUYS! Today we make 3 pies. 1 of 14The name of the game is tasty, easy and fancy. Why yes! All three adjectives can coexist in relation to baked goods.
First we’ll use the Pillsbury Grands Cinnamon Rolls 2 of 14But wait? I thought we were making pie?
We are making pie! CINNAMON ROLL APPLE PIE!
The original photo and inspiration from Pinterest. 3 of 14Original recipe, photo credit and tutorial available at Taste for Adventure
CINNAMON ROLL APPLE PIE!? 4 of 14uh-huh.
Cinnamon roll apple pie. 5 of 14Instead of regular old pie crust cut each Pillsbury Grands Cinnamon roll into three thin slices (leaving you with 15 thin cinnamon roll slices) Smoosh them into the bottom of a 9" pie dish so there are no holes. (Save the icing!)
It tastes exactly as good as it looks. 6 of 14We filled it with sliced apples tossed with sugar, flour, cinnamon and nutmeg and topped it with a brown sugar, butter and flour mixture. It baked for about 45 minutes (probably should have been longer, some of the rolls on the bottom were a little doughy) Once it cooled we drizzled the icing over the top.
Okay kids! Next pull out your Pillsbury pie crusts! 7 of 14Let them warm at room temperature for about 15-20 minutes. If they're not super easy to unroll? They're not warm enough yet.
For these next to pies we’re going to get fancy. 8 of 14Just because you're using refridgerated pie dough doesn't mean your pie has to look plain. We use these piecrust cutters from Williams-Sonoma
Original inspiration for apple pie from Pinterest. 9 of 14Original tutorial and image credit from The Story of Kat.
LOOK HOW FANCY! 10 of 14And it only takes about 10-15 minutes extra to cut out leaves instead of a boring old top crust.
You know who wanted a piece of pie? My cat. 11 of 14
Baked! (My other cat wanted a piece of the final pie.) 12 of 14Before baking we brushed the leaves with water and sprinkled a little sugar on them for some crunch. Baked for 40 minutes with edges covered in foil for last 20 minutes. (Same filling as cinnamon roll pie.)
We don’t eat rubber pumpkin pie in this house. 13 of 14Instead we make this pumpkin pudding pie. Tastes even better than rubber pie and is way easy to make ahead of time. Just fill a pre baked crust right before serving.
Again! With the fancy piecrust cutters! 14 of 14We used a little bit of egg white to stick the pumpkin cutouts to the edge of the Pillsbury pie crust before baking. We also covered the edges in foil while pre baking to avoid too much browning on the pumpkins. Seriously, you'll never eat rubber pie again.
Curious about the pumpkin pudding pie? Here’s the recipe (it’s from my mother-in-law)
Pumpkin Pudding Pie
(makes enough for 2 9″ pies)
In a large mixing bowl whisk or blend together:
1 big can of pumpkin
4 c. milk (I used skim)
2 c. brown sugar
In another mixing bowl combine:
2/3 c. cornstarch
1 t. ginger
2.5 t. cinnamon
1 t. salt
1/2 t. nutmeg (optional)
Add the dry ingredients to the wet ingredients and mix to combine. Pour the mixture into a large saucepan and bring to a boil, whisking constantly until thickened and bubbly. (10-15 minutes maybe? It should be super thick so it can hold up.)
Chill pie filling overnight and before serving pour into prepared pie crust. After serving top with copious amounts of whipped cream.
Thanks very much to Pillsbury for sponsoring this post and for providing Pillsbury products for me to have some fun with. Check out more posts in this campaign.
Wow your family this holiday with the unthinkable: Pumpkin Cheesecake!