This month, the Kosher Connection blogging buddies took on a challenge to all post recipes about apples. I knew eactly what I was going to bake! I saw this recipe for apple pie bundt cake on a blog I follow called Buttercream Bakehouse. She originally adapted the recipe from Lucky Leaf, a company probably best known for fruit pie fillings. I love the ease of using a ready made filling, I use a canned strawberry filling in my strawberry banana crumb cake, and it tastes great! I am all for using shortcuts to make life easier and the original recipe calls for canned apple pie filling, but sometimes there is nothing better than homemade. For this recipe I made my own apple pie filling and then mixed it into a sweet cake batter. (If you are using my pie filling recipe special for this cake I would only make a half batch). The cake was perfect there but I took it a step further and topped it with a homemade salted caramel glaze. You can definitely skip the glaze and just finish it with a dusting of powdered sugar before serving. The cake is moist, delicate and sweet all on it’s own. This is a perfect cake for your holiday table, plus it is so quick and easy to prepare; and my recipe is non-dairy!
I was baking my traditional apple pie for Thanksgiving and had some extra pie filling. I have been itching to make mini apple pies for a while and now I had my chance!
I can’t believe how cute they look. Once I started making them, I couldn’t stop. After finishing my first batch of pie dough, I had more filling left so I had to mix up another batch of dough. My husband thought I was nuts, but they are so stinkin’ cute that I needed to make more and more.
Look at them all lined up…so adorable! I used pie dough and apple filling that I made from scratch, but you can cut corners by using frozen pie dough and canned pie filling. The rest of the process is so easy. Roll out your chilled pie dough and cut out circles using a cookie cutter, biscuit cutter, even a drinking glass or an empty can. Anything you have on hand will work, it just depends what size pie you want to make. Fill each circle with pie filling. The pie needs some sort of vent so they don’t explode in the oven. I used a small apple cookie cutter to cut a hole. Then I attached the apple for an added decorative touch.
To “glue” the bottom and top of the pie pocket together, brush a small amount of egg wash (an egg that is beaten and thinned with some water) and gently press the seam together. Once the seams are lined up, use the tines of a fork to completely seal the seam and add that professional look. Egg wash the tops before baking to make sure each pie bakes to golden brown perfection. The pies should be baked on a parchment lined baking sheet at 400°F until golden.
Before baking them I sprinkled each one with cinnamon. I know the apple filling has plenty of cinnamon, but I just can’t get enough. It’s one of my favorite flavors. After the pies were baked and cooled I glazed them with a thin coat of icing. These were a huge hit, everyone loved them! I can’t wait to try other shapes and flavors!