Holiday Pie Rings 4 Ways
RECIPE
Holiday Pie Rings 4 Ways - All Purpose Flour
INGREDIENTS
1 ¼ cups (300 mL) cold unsalted butter
2 cups (500 mL) Robin Hood® All Purpose Flour
2/3 cup (150 mL) cold water
1 tsp (5 mL) salt
PREPARATION
1. Cut butter into ¼ inch cubes, then keep on a plate in the freezer until ready to use.
2. In the bowl of a food processor, add All Purpose Flour and salt. Pulse once.
3. Add ⅓ of the butter pieces and pulse 4 times.
4. Add ½ of the water and pulse 4 times.
5. Add remaining butter and water and pulse another 4 times.
6. Scrape dough from bowl onto a lightly floured work surface.
7. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder.
8. Press down to flatten into a rectangle.
9. Wrap in plastic and refrigerate for at least 3 hours.
10. Remove from plastic and place on lightly floured board, use a rolling pin to flatten, and then begin to roll dough, making sure to keep pin lightly floured while rotating dough so that it does not stick.
11. Roll dough into about a 6x6-inch square and fold ends toward the center. Then use pin to flatten dough into a square again and repeat this folding process about 4–6 times or until most of the butter is full incorporated.
Apple Pie Ring
Pie Crust
1 ½ cups (375 mL) apple pie filling
Preheat oven to 425°F/220°C
1. Cut dough into 10-12 (3) inch triangles.
2. Place in the center of the pan in a ring formation with the wider side at the center.
3. Spoon pie filling at the (top) rim of the bowl and then take the tips of the triangles and fold over apple filling, tucking ends underneath. Remove bowl.
4. Bake for 25-30 minutes or until golden brown.
Sweet Potato Pie Ring
Pie Crust
1 medium mashed sweet potato (about ½ lb/(225g))
1 tsp (5 mL) cinnamon, divided
¼ cup (50 mL) of sugar, divided
1 egg
2 tbsp (30 mL) melted butter
Preheat oven to 425°F/220°C
1. Combine sweet potato, teaspoon of cinnamon, 2 tablespoons of sugar, and egg. Set aside.
2. Combine remaining sugar and cinnamon, set aside.
3. Cut dough into 10-12 (3) inch sized triangles. Lightly spread a thin layer of sweet potato mixture on each triangle and roll from the wider end forming a crescent shape.
4. Place crescents on a baking sheet with ends sealed and overlapping to form a ring shape.
5. Brush with butter and sprinkle with remaining cinnamon sugar.
6. Bake for 25-30 minutes or until golden brown.
Pecan Pie Ring
Pie Crust
2 cups (500 mL) finely chopped pecans
2 tablespoons (30 mL), softened butter
½ cup (125 mL) light brown sugar
1 teaspoon (5 mL) vanilla extract
Preheat oven to 425°F/220°C
1. Combine pecans, butter, brown sugar and vanilla. Set Aside.
2. Roll Dough into 8x10 inch rectangle. Spread pecan mixture over dough.
3. Carefully roll from the widest end (jelly roll style). Seal ends together to form a circle.
4. Carefully place on a baking sheet.
5. Cut 1-1 ½ inch into outer side. Being careful not to cut all the way through, work around the circle (should have (8-10) 1-1 ½ inch slices).
6. Bake for 25-30 minutes or until golden brown.
7. Creamy Peach Cobbler Ring
Pie Crust
4 oz (112 g) softened cream cheese
3 tablespoons (45 mL) sugar, divided
1 teaspoon (5 mL) vanilla
½ teaspoon (2 mL) nutmeg, divided
1 cup (250 mL) chopped canned peaches, drained and chopped
Preheat oven to 425°F/220°C
1. Combine cream cheese, 2 tablespoons sugar, and vanilla, set aside.
2. Roll Dough into 13x7 inch rectangle. Spread cream cheese mixture on rectangle to within 1/2 inch of edges. Sprinkle evenly with peaches.
3. Starting with 1 long side of rectangle, roll up the dough tightly and pinch the edge to seal.
4. With a serrated knife, cut into 12 slices. Arrange slices on cookie sheet in a circle, overlapping slightly.
5. Bake 25-30 minutes or until golden brown.
