I suggested reheating leftovers from a meal out at Babe's and some fresh veggies on the side.
Him: You know, that would be great with an apple pie.
Me: An apple pie, huh?
Him: Yes, if it's not too much trouble.
Me: It's not too much trouble. But I can't make an apple pie.
Him: If you loved me, you'd make an apple pie.
Me: If you loved me, you would have made sure I had apples at home before you asked for a pie!
So we agreed that an acceptable alternative would be Pie Crust Cinnamon Rolls - a family favorite. My mother-in-law is a fantastic baker and one of the first things The Boy insisted I learn (before we were married, even!) was how to make his mom's pie crust.
He was right. Meme's Pie Crust is simple, no-fail and delicious! I've given the recipe to my mom and it's her go-to recipe at pie time as well.
Ideally, Pie Crust Cinnamon Rolls are made from leftover scraps during the pie making process. Since we were pie-less, I had to start by making a single crust recipe.
It always helps to remember before adding the shortening that the shortening should be added in two separate stages. Otherwise, you might find yourself holding half of the shortening that you dug out of the bowl while mixing in the other half with a pastry blender.
Once the dough is ready, roll it out slightly thinner than you would for a pie crust. I roll crust out to 1/4" thick. When I'm making cinnamon rolls, I roll the crust out to 1/8" thick.
While rolling out dough, make sure you don't step on the resident begging cat.
Spread the crust with plenty of butter. Don't be shy. This isn't a calorie-free treat. After all, crusts have shortening in them! (Unless you are an unnamed grandmother trying an ill-fated reduced fat crust recipe at a holiday meal. But I won't talk about that.)
Place on a baking sheet in a 375F oven for 30 minutes, or until toasty brown. You might want to make your clean up job a little easier and line the sheet with parchment paper first. I was in the mood for heavy scrubbing and cursing burnt-on sugar, so I opted to leave the pan unlined.
Let rolls cool slightly if you can keep the vultures out of the kitchen.
Spread the crust with plenty of butter. Don't be shy. This isn't a calorie-free treat. After all, crusts have shortening in them! (Unless you are an unnamed grandmother trying an ill-fated reduced fat crust recipe at a holiday meal. But I won't talk about that.)
Top the butter with plenty of cinnamon-sugar mix. Go as heavy or light as you like. (And if you are a certain unnamed mother-in-law, you might sprinkle it with Splenda and hope that no one notices. But I won't talk about that holiday meal either.)
Cut the dough into quarters and tightly roll up each quarter, sealing the ends.
Place on a baking sheet in a 375F oven for 30 minutes, or until toasty brown. You might want to make your clean up job a little easier and line the sheet with parchment paper first. I was in the mood for heavy scrubbing and cursing burnt-on sugar, so I opted to leave the pan unlined.
Let rolls cool slightly if you can keep the vultures out of the kitchen.
Then simply scrub the baking sheet, clean the kitchen counter, trip over the cat, sweep the floor and collapse on the sofa to enjoy your "It's not too much trouble at all" evening treat!
For years I have used what I consider a "healthier" pie crust. It is certainly not lower fat, but it does not use any hydrogenated fats. According to my hubby it beats all other pie crusts. But he does like things on the light-on-fat side. Recipe follows in case you ever want to try it. Of course, it won't taste like the crust Kelly's mother makes.
ReplyDeletePIE CRUST MADE WITH OIL
Two-Crust Pie (8 or 9”)
Mix 2 cups unbleached flour
1 ½ teaspoon salt
Pour into measuring cup ½ cup cooking oil
(but don’t stir together) ¼ cup cold milk
Pour oil and milk all at the same time into the flour. Stir with fork until mixed. Dough should be moist, but not sticky. If too dry, add water, 1 tablespoon at a time, until proper consistency is obtained. Press into smooth ball. Cut in halves; flatten halves slightly.
For BOTTOM CRUST: Place one half between 2 sheets of waxed paper (12” square). Roll out gently to edges of paper. Dampen tabletop to prevent slipping. Peel off top paper. If dough tears, mend without moistening. Lift paper and pastry by top corners. Place paper-side-up in pie pan. Peel off paper. Fit pastry into pan. Add filling. Trim crust even with rim.
For TOP CRUST: Roll as for bottom crust; place over filling. Trim to rim of pie pan. Seal by pressing gently with fork or by fluting edge. Cut 3 or 4 small slits near center to allow steam to escape during baking. Bake until golden brown. For baking temperature and time, see each pie recipe.
One-Crust Pie (8 or 9”)
In which filling and crust are baked together.
Follow directions for Two-crust Pie, but use:
1 1/3 cups flour
1 teaspoon salt
1/3 cup cooking oil
3 tablespoons cold milk
Do not prick dough. After fitting pastry into pie pan, build up fluted edge. Pour in filling. Bake. For baking temperature and time, see each pie recipe.
Baked Pie Shell (8 or 9”)
To hold filling which is added later.
Follow recipe above for one-crust pie pastry. Prick dough in pan thoroughly with fork. Bake until golden brown.
Temperature: 475° (very hot oven).
Time: Bake 8 – 10 min.
Thanks!
ReplyDelete