Cinnamon Roll Dutch Apple Pie

     In November, there was a post on the FB page of "Single Dad Laughing" which got a LOT of interest.  He was talking about an annual "pie day" that he hosts with friends & family.  One of the pies that so many of us thought intriguing was "Cinnamon Roll Dutch Apple Pie"; after many requests, he posted the recipe for his readers.  I personally cannot WAIT to try this next holiday season! 

Cinnamon Roll Dutch Apple Pie

For the crust:

1 Pillsbury refrigerated pie crust
1 Tbsp. unsalted butter, melted
2 tsp. ground cinnamon
egg wash (1 egg beaten with 1 tsp. water)

For the pie:

7 to 8 C peeled, cored and thinly sliced small Granny Smith apples
1 stick unsalted butter, room temperature
1 C Gold Medal unbleached all-purpose flour
1 C light brown sugar
granulated sugar, for sprinkling

For the icing:

1/2 C powdered sugar
1/4 tsp. vanilla
1/4 tsp. ground cinnamon
2 tsp. milk

Directions:

Preheat oven to 400 degrees.  Unroll pie crust on a lightly floured surface.  Brush with butter and sprinkle evenly with cinnamon.  Roll up tightly and slice into 1/2 inch rounds, like miniature cinnamon rolls.

Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls.  Brush pie crust lightly with egg wash.

Place sliced apples in a mound on top of the crust.  In a large bowl, combine butter, flour and brown sugar and form into crumbles using fingers or a pastry blender.  Sprinkle crumble over apples.

Sprinkle granulated sugar evenly over crumble.  Bake pie until the top and crust are a golden brown and the filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary to prevent it from getting too dark).  Remove from oven and allow to cool completely on a cooling rack.

In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing (add more sugar or milk to reach desired consistency).  Using a pastry bag or Ziploc bag with one tip cut off, pipe on icing in a swirl on top of crumble on fully cooked pie.

***Here's the direct link to Single Dad Laughing's Facebook fan page:
https://www.facebook.com/SingleDadLaughing
He also writes a blog; you should be able to access a direct link through his Facebook page. 

Citrus Chiffon Pie

     With its billowy cloud of egg white chiffon and bright lemon and orange flavors, this light, creamy and refreshing pie is perfect all Summer long ~

Citrus Chiffon Pie

1 1/3 C vanilla wafer crumbs (from about 44 cookies, or about 6 oz.)
4 Tbsp. unsalted butter, melted
3/4 tsp. kosher salt
1 1/4-oz. envelope unflavored gelatin
1/2 C + 1/3 C sugar
4 Large eggs, separated
1/2 C orange juice
1/3 C fresh lemon juice (from 2 lemons)
1/2 tsp. grated lemon zest
1 tsp. grated orange zest

Heat oven to 325 degrees.  In a medium bowl, combine the wafer crumbs, butter and 1/2 tsp. salt.  Press the mixture into the bottom and up the sides of a 9-inch pie plate.  bake until the edges of the crust are beginning to brown, 12-15 minutes.  Transfer to a wire rack to cool completely.

In a medium saucepan, combine the gelatin, 1/2 C sugar and the remaining 1/4 tsp. salt.  In a bowl, whisk together the egg yolks, orange and lemon juices and 1/4 C water.

Stir the egg yolk mixture into the gelatin mixture and bring to a boil over medium heat, stirring to dissolve the sugar. Transfer the mixture to a large bowl, cover and refrigerate until  partially set, about 1 hour.

When the gelatin has partially set, using an electric mixer, beat the egg whites in a large bowl until soft peaks form.  Gradually add the remaining 1/3 C sugar, 1 Tbsp. at a time, beating until incorporated.  Continue to beat until stiff, glossy peaks form, about 3 minutes.  Stir a little of the egg whites into the gelatin mixture until combined.  Gently fold the lemon and orange zest and the remaining whites into the gelatin mixture until no white streaks remain.  Spoon  into the prepared pie crust.  Refrigerate until set, at least 4 hours.

Serves 8

Mom's Butterscotch Pie

     Mom always waved us out of the kitchen when she was cooking, but I believe my love of good food and the preparation of creating something with love stems from my childhood. 
     My mother is a great cook and so was my grandmother and my great-grandmother.  My fondest memories are of Sunday and holiday dinners that my great-grandmother hosted when she was up there in years.  I'm still in awe of the fact that she desired to prepare such big feasts, let alone that her health allowed her to pull it off! 
     I've heard tales that if my Uncle desired "grandma's fudge" in the middle of the night, she would get out of bed, go to the kitchen and start making it!  Her dishes were definitely served up with a heaping dose of LOVE and that feeling is what I strived to provide for my own children. 
     I have two sons; the eldest does cook some of MY recipes, which warms my heart.  Meals around the table CAN create memories to last a lifetime!
     This pie is one of my very favorites that mom used to make, and she didn't make it all that often as she considered it kinda labor intensive, with the graham cracker crust and meringue.  Back in those days, my mother would NEVER have purchased a pre-made pie crust! 
     We actually didn't have sweets very often while growing up; except when company came for dinner.  So I prayed alot for company.....ha ha.
     My deprivation created an insatiable sweet tooth and the motto.........life is too short not to have dessert......OFTEN.  ~Enjoy~

Mom's Butterscotch Pie

1/2 C all-purpose flour
4 Tbsp. butter
1 pint hot milk
1/4 tsp. salt
2/3 C light brown sugar
2 egg yolks, slightly beaten
1/2 tsp. vanilla extract
Graham cracker pie crust, either home-made, or pre-made

Combine flour and butter over low heat (mom uses a double-boiler); stir till well blended.  Stir in hot milk gradually.  Continue stirring while cooking.  When thick, blend in salt and sugar.  Stir a little of hot mixture into egg yolks.  Return to sauce pan.  Cook over hot water 5 minutes.  Add flavoring and pour into cooked pie shell.

Meringue

***Best to use COLD egg whites

2 egg whites
1/8 tsp. cream of tartar
1/3 C sugar
Few drops vanilla extract

Beat egg whites until foamy.  Add cream of tartar and beat till stiff.  Beat in sugar gradually.  Add vanilla.  Spread all the way to the edges of the cooled pie.

Bake in 325 degree oven about 15 minutes, or until the meringue is golden.