Posted by Colleen Carey on September 9th, 2021


Apple Cinnamon Roll Pie

Premium Apple Hi-Pie® tossed with cream cheese and cinnamon sugar, baked to golden brown and finished with scratch-made cream cheese frosting.

Ingredients

  • 1 Whole #09270 Chef Pierre® Apple Unbaked Hi-Pie®
  • ½ C Unsalted butter, softened
  • 1 lb Cream cheese, softened
  • 4 C Powdered sugar
  • 2 tsp Vanilla extract
  • 1/3 C Cinnamon sugar
  • All-purpose flour, as needed

Assembly

  • Remove pie from packaging and thaw at room temperature for 1 hour.
  • Preheat convection oven to 350° F with sheet pan on middle rack.
  • Beat butter and 8 oz cream cheese until smooth; add vanilla and powdered sugar. Beat again until smooth. Transfer to small piping bag or squeeze bottle.
  • Starting inside of the crimped crust, cut through the top crust around the pie and remove the top.
  • Combine remaining cream cheese and cinnamon sugar until smooth. Thoroughly combine apples in pie with this mixture.
  • Dust work surface with flour, place pie lid onto flour and dust top of pie lid with additional flour. Using a rolling pin, roll crust flat.
  • Slice dough vertically into ½” strips.
  • Using floured hands, roll strips into tube-like shapes.
  • Place rolled dough in a spiral pattern beginning in the center of the pie over the apple-seasoned cream cheese mixture.
  • Bake pie on preheated sheet pan for 60 minutes, rotating 180° after 30 minutes.
  • Remove pie and let cool. Once cool, garnish with prepared cream cheese frosting.

Spicy Cinnamon Apple Pie Shake with Salted Caramel Churro

Creamy vanilla ice cream blended with an entire slice of Michigan Apple Pie and garnished with a warm cinnamon churro, salted caramel sauce and cinnamon candies. All topped with house-made whipped cream.  For a boozy shake, add a shot of cinnamon whiskey!

Ingredients

  • 1 slice (10- cut) #09260 or #09270 Chef Pierre® Apple Hi-Pie®, prepared
  • ½ C Whole milk
  • 3 scoops Vanilla ice cream
  • 1 ½ Tbsp Cinnamon imperial candies, separated
  • 3 Tbsp Hershey’s® Caramel Sauce
  • 1 tsp Flaked sea salt
  • 2 Tbsp Whipped topping 1 3-inch fried churro

Assembly

  • Place prepared pie slice into blender. Add milk, ice cream and 1 Tbsp cinnamon candies.
  • Over low heat, warm the caramel sauce and sea salt.
  • Pulse blender for 10 seconds, then blend until smooth.
  • Portion shake into chilled glass. Top with whipped topping and drizzle with warmed salted caramel sauce.
  • Garnish with churro and sprinkle with remaining cinnamon candies

Smokehouse Apple Pie

Cheddar and bacon smoked in-house offer a savory complement to fresh baked apple pie.

Ingredients

  • 1 Whole #09270 Chef Pierre® Apple Unbaked Hi-Pie®
  • 1 C Cheddar cheese, shredded
  • 3 Applewood smoked bacon strips, prepared
  • ¾ C Apricot preserves
  • 1 Tbsp Hot water

Assembly

  • Remove pie from packaging and thaw at room temperature for 1 hour.
  • Preheat convection oven at 350° F with sheet pan on middle rack.
  • Starting inside of the crimped crust, cut through the top crust around the pie and remove the top.
  • Combine the apples in the pie with the cheddar cheese.
  • Chop the prepared bacon and evenly distribute onto apple-cheese mixture.
  • Break apart removed pie top into medium-sized random pieces (silver dollar size).
  • Place dough pieces evenly on top of apple mixture. Place pie on preheated sheet pan and bake for 50 minutes, rotating 180° after 30 minutes.
  • Combine apricot preserves and hot water and brush mixture over pie crust. Return pie to oven for 10 more minutes.

All recipes found at saraleefrozenbakery.com