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Monday, August 15, 2011

Apple Pie Cups

So this weekend, we were down at my parents Cocodrie, LA fishing camp - down on the Gulf of Mexico.  Now for many people, "camp" food and camp life is about roughing it.  It appears, however, that we don't all share that perception.  When the family is together, it's a time of both relaxation and celebration... and we typically do NOT go without the comforts of home.  We made these adorable little apple pie cups for dessert out of "camp stuff" that was on hand.  They were the perfect ending to a great meal!

These are perfect for when you need something quick and easy and have limited pantry options (or no store in the immediate vicinity).  They would also be getting kids involved in making dessert! 

Ingredients: 
  • puff pastry
  • canned apple pie filling
  • Topping - 
    • a convenience pack of instant oatmeal 
    • room temp butter 
    • brown sugar
Step-by-Step:
Thaw out a sheet of puff pastry about 30 minutes, then fold out along lines and cut into thirds.  This will yield 9 squares of pastry.  You can cheat the thawing time a little by microwaving 10 seconds, twice.
The "crust"
Thaw
Roll out to the thickness and size desired to fit your dessert cups.  Flour the surface and rolling "pin" first to avoid sticking.  We had no rolling pin, so improvised with a bottle. 
Roll Out
Fill the dessert cups with a layer of pastry.
    Line the cups with the pastry
For the apple pie filling, we actually just opened a can of apple pie filling (we're at the camp, remember?) and filled the pastry.  The apples were firm but cooked and also pre-seasoned.  This is a huge time saver and also a great shortcut for someone who may be a little intimidated by preparing the filling from scratch.
Fill
For the topping, we scoured the camp pantry and came up with the following: 
- a convenience pack of instant oatmeal
- room temp butter
- brown sugar
- just mix them together until slightly clumpy and top the apples.
- we also added a pat of butter directly on the apples prior to the "topping."
Topping 1
Topping 2
Topping 3
Bake at 450 degrees until the pastry and topping are done.  The filling is already done, remember?
 So cute, huh??  The beauty is.... convenience items, ease and time... all at about a 2nd grade level.  And this would work with any of the canned pie fillings, so get creative! :-)

I hope you have enjoyed this recipe.  If you'd like to see more of what we cook around here, please visit my Recipe Index.  There are tons of ideas on there of things you can cook for/with your family. 

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Here are a few things to pique your curiosity:
Dill and Sun Dried Tomato Cucumber Rolls
Rosemary Black Pepper No-Knead Artisan Bread
Maple Mustard Glazed Chicken

Steamed Asian Dumplings

New Orleans BBQ Shrimp

Written Method:
Thaw out a sheet of puff pastry about 30 minutes.  Fold out along lines and cut into thirds.  This will yield 9 squares of pastry.  (you can cheat the thawing time a little by microwaving 10 seconds, twice)
Roll Out to the thickness and size desired to fit your dessert cups.  Flour the surface and rolling "pin" first to avoid sticking.
Fill the dessert cups with a layer of pastry.  For the apple pie filling, we actually just opened a can of apple pie filling (we're at the camp, remember?) and filled the pastry.  The apples were firm but cooked and also pre-seasoned.  This is a huge time saver and also a great shortcut for someone who may be a little intimidated by preparing the filling from scratch.
For the topping, we scoured the camp pantry and came up with the following:  a convenience pack of instant oatmeal, room temp butter, brown sugar.  Just mix them together until slightly clumpy and top the apples.  We also added a pat of butter directly on the apples prior to the "topping."
Bake at 450 degrees until the pastry and topping are done.  The filling is already done, remember?

2 comments:

  1. I'd like to try this one, specially since it's 2nd grade level (that equates with: can't mess this one up). Anyway looks delicious.

    ReplyDelete
  2. Maybe you could make this with the little ones... I've been dying to try a strawberry and rubarb combination. I hear it's great, but haven't gotten up the nerve yet.

    ReplyDelete

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