Apple Butter Pie Dough Roll Ups

Apple Butter Pie Dough Roll up Cookies

This is the scrappy baby of leftover pie dough and apple butter. Once you have made them, you will be happy you didn’t throw away the pieces of pie dough after making the gorgeous pie!

Last evening we went for a walk and realized that while the US is preparing for Thanksgiving, the Canadians have already moved on to Christmas. String Lights are up, little bushes on front lawns have been tinseled, garlands have been hung up on doors.

Obviously, I got a bit worked up about putting up our Christmas decoration – which don’t exist. I used to put up a teensy, very artificial looking Christmas tree in Dubai which I bequeathed to my cousin before leaving for Canada, because I knew that on my first white Christmas, I would put up a big-ass tree with shimmering lights and all my gifts sitting under it. Just like in Home Alone! So soon there will be a frenzy to buy a tree (no clue how to pick one), collect the assortment of ornaments from various sources – Steve’s old possessions, his family, online and in-store. The target is to have everything up and pretty by the first week of December.  All this while catching up on all the Christmas movies ever made (PHEW- ok not ALL but most of them) and making my Christmas Magic Spotify list. Suggestions are welcome!

Apple Butter

Apple Butter Pie Dough Roll up Cookies

Moving on, a couple of weeks back, I bought a dozen apples because they were on sale, and since I am not the eat-an-Apple-a-day type of person, I decided to be adventurous and made apple butter. Let me pay a little respect to this awesome stuff in a jar. So after I made a jar full, I had no idea what to do with it. It sat in the refrigerator for a few days before I started with the obvious – made healthy apple butter muffins which were so disgusting, I had to throw them out. The jar went right back in the fridge and sat there for few more days. It came back out while I was making meatloaf and slathered on apple butter instead of Worcestershire sauce and it tasted so good! Then I used it successfully in Asian Meatball sauce and as I was almost running out of this precious homemade ingredient, I decided to give dessert another try. And thus, the love child of leftover apple butter and leftover pie scraps was born.

Apple Butter Pie Dough Roll up Cookies

Apple Butter Pie Dough Roll up Cookies

Apple Butter Pie Dough Roll up Cookies This is not really a recipe. It is more like an idea for something else that you can do with Apple butter other than healthy muffin stuff and to encourage you to keep all your pie scraps. For the filling, I simply mixed the homemade apple butter (recipe below), with chopped pecans, sugar (depending on how sweet the butter is) and some streusel . Roll out the pie dough – spread the filling – fold it carefully- wrap in plastic wrap and refrigerate for 30 minutes – preheat oven to 375F – cut up the rolled pie dough in 1 inch thick slices – arrange on baking sheet – Brush with egg, sprinkle some sugar – bake for 25-27 mins till golden brown.

Apple Butter Pie Dough Roll Up Cookies

Here are some PIE weather resolutions –

  • I will not throw away pie dough scraps. Instead I will make Apple Butter Pie-Dough Roll-Ups!
  • I will buy a ridiculous number of apples and stew them for several hours to make Apple Butter.
Homemade Apple Butter

Ingredients – makes one medium jar full
6 pounds mixed sweet and tart apples, unpeeled, cored, chopped
6 cups unsweetened apple cider
1 cup raw or granulated sugar (adjust accroding to sweetness of the apples)
1 3-inch cinnamon stick
3 whole cloves
½ teaspoon kosher salt
1 tablespoon apple cider vinegar

Bring apples, cider, sugar, cinnamon, cloves, and salt to a boil in a large wide pot. Cook over medium-high heat, stirring occasionally, until most of the liquid has evaporated and apples are very soft, 1–1½ hours.

Discard cinnamon stick. Pass apple mixture through the fine disk of a food mill, or strain through a coarse-mesh sieve, pressing with a rubber spatula. Discard waste.

Preheat oven to 350°. Transfer apple mixture to a baking pan and bake, stirring every 30 minutes, until reduced by half and very thick and dark amber, 1½–2 hours. Stir in vinegar; let cool in pan. Store in refrigerator for upto a month.

Recipe from Bon Appetite

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