2009-10-14

The Apple Pie-lette

So I posted a quick pic, but didn't do it any justice.

After our fun long day on Sunday, I decided a chicken pot pie was the perfect warm dinner (plus we had a roaster chicken and a baked potato left over from the other day that needed to be used).

I made the pot pie, and realized that I had one lovely, lonely pie crust remaining (yes I buy my pie crust...I do know how to make it, I just don't like to)

So here is what I did....






It was incredibly easy to make....

But I will warn you, the measurements are all approximate, as this dish I did not measure much!!

Heat your oven to 375

Peel and slice 4 medium sized apples and place in bowl (I like macoun for this recipe as they are firm but not tart - they hold their shape when cooked which is very important since we do not use a pie pan here)

To the apples add 1tsp cinamon, 2Tblsp sugar, 1/4 tsp nutmeg, and 1Tblsp flour.  

Toss the apples to coat well.

Grease a cookie sheet large enough to hold a pie crust when rolled out.  (I used Trader Joe's pie crust this time - I highly recommend them.  I find they are a little pricey, but by far the best pie crust available!!)

Place your pie crust on the cookie sheet and start to arrange the apple slices in the center, be sure to leave a 1 1/2 inch edge, as you will need this to fold up.

Don't worry if all the slices don't fit {these left over slices make a wonderful snack while you wait for the pie-lette to cook}


Cut 1Tbsp butter into little pieces and spread over the apple slices.

Fold the edges of the pie crust up over the apples.  The apples will not be completely covered, but be sure the crust is on top of the apples, not just against the side, or else it won't hold.


Sprinkle sugar over the top of the entire pie-lette and place in the oven.

It took ~20 mins at 375 to cook.  What you want to watch for is the crust to turn a nice yummy golden brown...basically when it looks done, it is done.

Remove from oven, cut, enjoy nice and warm {maybe even with some ice cream}!!
 

{A couple of notes:  Again please remember the measurements are approximate.  I basically went from memory of a traditional apple pie, the only thing I tried to increase was the flour so that it wouldn't be too runny and could hold up on it own.  If you find this is a little runny, next time increase the amount of flour you use.  Also be aware of the variety of apples that you use, an apple with firm flesh is best for this, macintoush apples, for example, are very soft and could mush too much when cooked and not hold the shape}

4 comments:

  1. Looks super yummy!! But we want the chicken pot pie recipe, too! :-P

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  2. Yum. Any apple pie is good apple pie.

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  3. Awww.... I'm gonna pretend you wrote this post just for me because I was drooling over that last picture :)

    I love how easy this sounds! And we have four fuji apples that are waiting to be used right now... and a husband who is an apple crisp fiend. Possibly I could add a bit of streusel topping without ruining it? Whaddya think?

    The pictures look so delish! Thanks for sharing the recipe :)

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  4. I now need to eat apple pie or a pie-lette or any form of something warm and sweet with apples in it!

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