Apple pie ravioli puts pizzazz in your holiday gathering
Start up a conversation about holiday pies and you’ll find that people are passionate and opinionated about their seasonal favorites. When it comes to pumpkin pie in particular, well, there’s just a lot of opining about the filling, the crust, the topping and the temperature pumpkin pie should be served.
To be perfectly honest, I’ve tried to love pumpkin pie all of my life. I’ve tried it extra-sweet, creamy, cold, whipped cream-topped soft crust, crispy crust and every variation in between. What’s wrong with me? To this day I find pumpkin pie rather … boring and obligatory. So while I’m waiting for the pumpkin pie recipes from you that will surely change my mind (please!) I’m offering up a pie of a different sort.
Delicious, beautifully-presented miniature fruit pie that reflects my Italian heritage: the apple pie ravioli. After all, this is the time of year we do things a little more special, a little more glittery, a little more memorable.
These apple pie ravioli look like you’ve spent time at a culinary institute, but they’re actually quite simple, beginning with store-bought refrigerated pie dough. The filling is the same as in a delicious homemade apple pie, and with some dough cutouts and a little sprinkle of decorative sugar, you have gorgeous, individual holiday mini pies that wow.
This year, make your holiday dessert table a little extra yummy and extra beautiful with apple pie ravioli!
Apple pie ravioli
2 packages (4 wrapped rolls) refrigerated pie shells 6-8 Granny Smith apples, peeled, cored and cut into pieces cup brown sugar (or more if needed for sweetness) cup flour
4 tablespoons butter
2 teaspoons cinnamon
large lemon, juiced
1 egg yolk and 2 tablespoons of milk, mix together
Decorative sugar for sprinkling on top
In a medium pot on low heat, cook apples, brown sugar, flour, butter, cinnamon and lemon juice until apples are softened, about 15 minutes. (Make sure you don’t overcook apples so they turn to sauce.) When apples are cooked, roll out dough one package at a time, and cut into approximately 2-inch squares. Place about a tablespoon of apple mixture in the center of one square of dough and cover with another square. Pinch around the edges to seal. If you have a ravioli cutter or pastry wheel, run along the edges to finish. Brush lightly with egg mixture and sprinkle decorative sugar over top. Use leftover dough to make flowers, roses, or leaves. Bake at 350 degrees for about 20 minutes or until apple pie ravioli are golden brown.