Food is romantic to me. And while I may not always partake in hand-mixing dough or beating cream to soft peak goodness using only the power of my arm, there are times that I do and it makes me feel just incredibly accomplished. Those small victories play a big role in why I love cooking so much, but there’s one thing that I have yet to master and, quite frankly, I don’t care if I ever do.
And that thing is making pie crust.
Now I know, I know, I KNOW that it’s easy. I’ve tried all the recipes, tried all the tricks, and read the books/magazines/blogs/comments that share so openly that pie crust victory could be mine. Yet pie crust victory is one that I have never had, and I think I’m now at the point where it just doesn’t matter. I don’t need that notch on my belt, you know? Because I just keep thinking that so readily available to me is that perfect pie crust in the freezer section, and the reality is that if it’s not my mommy’s pie then I probably just want ice cream anyway!
I’m here to tell you guys that there is hope to the pie crust issue when it comes to apple pie though, and it doesn’t include the freezer section or figuring out if you need to refrigerate the dough or roll it out or how to crimp the edges. I kid you not, the other day I got a package of King’s Hawaiian dinner rolls – a BIG TIME staple around our house for the holidays – and I rolled it out and pressed it into a pan. I filled that pan with apples and a few breadcrumbs, then topped it with the glaze that is made up of bourbon-soaked raisins, vanilla and powdered sugar.
It’s not a mile-high pie. It’s not a pie crust that future generations will remember for its flakiness. But it IS a pie that I can guarantee everyone will love, that takes moments to throw together, and that does include liquor-soaked fruit which totally makes it legit.
HAWAIIAN ROLL CRUST APPLE PIE WITH BOURBON RAISIN GLAZE
Makes 1 8-inch pie
- 1 package King’s Hawaiian dinner rolls (12 count)
- 3 Granny Smith apples, peeled, cored and chopped
- 1 Tbsp cinnamon
- 2/3 cup sugar
- 1/4 cup flour
- 1/3 cup raisins
- 1/3 cup bourbon
- 3 cups powdered sugar
- 1 tsp vanilla extract
Preheat oven to 350. Take the rolls out of the package in one big block (don’t tear them apart from each other) and using a rolling pin roll them to about 1/4 inch thick. Press the flattened rolls into an 8-inch pie or cake pan, making sure to keep it evenly on the edges. Trim off any excess hanging over the edge. Toss the apples, cinnamon, sugar and flour together, then pour the mixture evenly into the prepared roll crust. Cover with foil and bake at 350 for 45-60 minutes until the apples are totally tender. Let cool completely.
While the pie is cooling, pour the bourbon over the raisins and allow to soak until the pie is completely cooled.
When the pie is cool, stir together the bourbon and the raisins, the powdered sugar and the vanilla until smooth. Pour evenly over the top of the pie. Serve at room temperature or cold!
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This is a sponsored conversation written by me on behalf of King’s Hawaiian®. The opinions and text are all mine.