It’s time for dessert! Apples, pumpkin, cinnamon… the tastes of Fall.
In this episode of R U Cooking? Monique shares how to make 3 amazing desserts for Thanksgiving or any Fall day. Bonus tips on dessert decorating included!
Recipes in this episode:
Apple Slab Pie
No pie plate needed.
This recipe can be made with one pie crust as shown on our R U Cooking? episode by folding the pie crust in half, or you can use both pie crusts to make a whole one.
Ingredients:
- Apple Pie filling (You need ¾ of a can for 1 crust and 1 can + ½ for the large)
- 1 box refrigerated pie crust
- 1 egg
- 1 teaspoon water
- Granulated sugar to sprinkle on top
- Parchment Paper or pan spray
- Confectioners sugar or caramel topping
Instructions:
Step 1: Preheat oven to 425.
Step 2: Allow pie crust to sit out 10-15 minutes until soft enough to unroll it. Longer if needed, don’t force it.
Step 3: Unroll the pie crust.
Step 4: Leaving about 1 ½-2 inches around the entire edge, put a single layer of apples on the pie crust. Try not to leave any holes, the more apples the better, just be sure you don’t stack the apples on top of each other.
Step 5: Place the second pie crust on top of the apples, lining up the edges with the bottom crust.
Step 6: Using a fork or your fingers seal the edges all the way around
Step 7: Make several air holes in top crust with a fork.
Step 8: In a small bowl, mix the egg and the water with a fork.
Step 9: Coat the top of the pie crust with the egg mixture, using a paper towel or basting brush. Be sure not to miss any areas.
Step 10: Sprinkle generously with granulated sugar
Step 11: Place parchment paper on baking pan with sides or spray the pan with cooking spray. (Apples have juice and it will make a mess on a flat pan.)
Step 13: Bake for 25 minutes or until very golden brown. (ovens vary so it may take more or less time.)
Step 14: Remove from oven, slice and plate!
Step 15: If you have confectioners sugar (powdered sugar), give it a dusting or drizzle with caramel topping!
Cinnamon Spiral Cookies
Ingredients:
- 1 Package refrigerated pie dough
- 1 Cup granulated sugar
- 2-3 Tablespoons of cinnamon
- 1 Cup confectioners sugar
- 1 teaspoon water
- Parchment paper or cooking spray
Instructions:
Step 1: Preheat oven to 400.
Step 2: Take pie crust out of refrigerator for 15-20 minutes to soften, longer if too stiff to unroll.
Step 3: Cut the parchment paper to fit your baking sheet or spray with cooking spray.
Step 4: Unroll 1 pie crust on cutting board.
Step 5: Mix together sugar and cinnamon and measure 3 Tablespoons and place on the pie crust.
Step 6: Using your hand and in a circular motion spread the sugar mixture all over the crust. Cover well.
Step 7: Starting at the center tuck the edge and begin rolling. It will stay tight if you roll it with one hand on each edge. If it is not tight, unroll and try again.
Step 8: Put the seam on the bottom and cut ¼ inch pieces with a sharp knife.
Repeat Steps 4-8 with second pie crust if desired.
Step 9: Place cookie pieces on the parchment or sprayed pan. Bake for 12 minutes or until golden brown.
Glaze: While the cookies are baking, place confectioners sugar and 1 teaspoon of water in a bowl, mix well. Should be thin enough to drizzle. When cookies are done, take out of the oven and drizzle generously with glaze and dust with confectioners sugar if desired with sieve or sugar shaker.
Great as little cookies or crush and put on ice cream!
Fall Pumpkin Dip
Full recipe. In the video, I made half of this recipe.
1 Large can of pumpkin pie filling
12 ounce container of cool whip
2 packages of instant vanilla pudding (or french vanilla, cheesecake, or white chocolate)
Instructions:
Step 1: Pour pumpkin pie filling into a large mixing bowl.
Step 2: Add instant pudding and mix well until incorporated and there are no lumps.
Step 3: Fold cool whip gently into pumpkin mixture (keep it fluffy).
Serve this dip with shortbread cookies, sliced apples, animal crackers, graham crackers or just get creative! I have used this for cake filling or cupcake icing, or just eat it by itself!
Let’s do this thing!
~ Monique
