Apple Pies using Cut N Seal......

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  1. #1

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    Does anyone have a TNT recipe they use?? Tips??

    I've got kids in kitchen show and they want to make Apple Pies using this and I'm not finding a recipe for this. I thought I had one saved, but my computer lost lots of files and I think that must have been another one of them, ugh.

    One of my biggest concerns is not over filling, as I know my kids did last time we did with pizza filling.

    Thanks,

    Lisa

  2. #2
    leftymac's Avatar
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    Quote Quote by Lisa/ChefBear View Post
    Does anyone have a TNT recipe they use?? Tips??

    I've got kids in kitchen show and they want to make Apple Pies using this and I'm not finding a recipe for this. I thought I had one saved, but my computer lost lots of files and I think that must have been another one of them, ugh.

    One of my biggest concerns is not over filling, as I know my kids did last time we did with pizza filling.

    Thanks,

    Lisa
    I say make the filling for the Taffy Apple Tartlets and bake them in that. Yum...

  3. #3

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    Keith,
    Approx. how much do you put in each one??? I must put too much, as they ooze and then don't look to appealing.

    When they are the Cut N Seal pies, is 10-15 minutes enough time with Pie Crusts??

    Thanks,

    Lisa

  4. #4
    leftymac's Avatar
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    Quote Quote by Lisa/ChefBear View Post
    Keith,
    Approx. how much do you put in each one??? I must put too much, as they ooze and then don't look to appealing.

    When they are the Cut N Seal pies, is 10-15 minutes enough time with Pie Crusts??

    Thanks,

    Lisa
    I'd say probably 2 tbsp of filling, but I'm just guessing. Whatever the Use & Care Guide says for sandwiches, I'd go by that. I think it'd be something you'd have to experiment with, especially with the baking time.

    I'd also brush each one with an egg wash before baking, and sprinkle with some raw sugar to give them a more rustic look.

  5. #5

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    Quote Quote by leftymac View Post
    I'd say probably 2 tbsp of filling, but I'm just guessing. Whatever the Use & Care Guide says for sandwiches, I'd go by that. I think it'd be something you'd have to experiment with, especially with the baking time.

    I'd also brush each one with an egg wash before baking, and sprinkle with some raw sugar to give them a more rustic look.
    ditto on the egg wash, but how about the cinnamon or caramel sprinkles.... mmmmmm!!!

  6. #6
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    Quote Quote by peichef View Post
    ditto on the egg wash, but how about the cinnamon or caramel sprinkles.... mmmmmm!!!
    I'd say the caramel sprinkles. I tend to use those less than the cinnamon sprinkles, so it'd be nice to see them get another use. :-) I wonder if they'd melt in the oven though? Part of the appeal of using the raw sugar on top is how they stay intact and look all pretty on top afterwards.

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    Quote Quote by leftymac View Post
    I'd say the caramel sprinkles. I tend to use those less than the cinnamon sprinkles, so it'd be nice to see them get another use. :-) I wonder if they'd melt in the oven though? Part of the appeal of using the raw sugar on top is how they stay intact and look all pretty on top afterwards.

    I don't think the sprinkles melt, so they?? I've used them on several things, but can't be 100% certain if they melt or not.

    I agree, that the raw sugar holds an aesthetic appeal. I'm just thinking how yummy the caramel would be on a mini apple pie.

  8. #8
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    Quote Quote by peichef View Post
    I don't think the sprinkles melt, so they?? I've used them on several things, but can't be 100% certain if they melt or not.

    I agree, that the raw sugar holds an aesthetic appeal. I'm just thinking how yummy the caramel would be on a mini apple pie.
    I agree, and if they hold their shape, then all the better! Now I wanna go make them.....

  9. #9

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    Quote Quote by leftymac View Post
    I agree, and if they hold their shape, then all the better! Now I wanna go make them.....
    me too! though I just ate a massive piece of chocolate cake & don't think apple pie is a necessity at this moment. It sure sounds good, though

    Bon appetit!!

  10. #10

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    Honey Nut Apple Tarts from The Pampered Chef Favorites II

    1 medium apple, chopped
    1/4 cup walnuts, chopped
    1/4 cup seedless raisins
    1/4 tsp cinnamon
    1/8 tsp nutmeg
    1 tsp lemon zest
    2 TBSP honey
    Melted butter or margarine
    Soft white or wheat bread
    Cinnamon sugar

    Preheat oven to 375. Peel, core and slice apples. Chop apple and walnuts.
    Combine chopped ingredients with raisins, spices, lemon zest, and honey in
    batter bowl.

    Place a scant tsp. of apple mixture in the center of bread. Gently fold
    bread in half, covering the mixture. Use 3" cut n seal to cut and seal
    crescent shaped tarts. Brush tarts with melted butter. Sprinkle with
    cinnamon sugar mixture. Bake on 15" baking stone for 10-12 minutes or until
    golden brown.

    Yield:
    25 tarts


    We did these my 3yr old and I. We didn't use nuts and instead of using it to make turnovers we made full rounds. They are sooo yummy. Just remember to cut slits in the top to let the pie breathe.
    Last edited by chefmoseley; 11-13-2008 at 07:19 PM.

  11. #11
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    Quote Quote by leftymac View Post
    I'd say the caramel sprinkles. I tend to use those less than the cinnamon sprinkles, so it'd be nice to see them get another use. :-) I wonder if they'd melt in the oven though? Part of the appeal of using the raw sugar on top is how they stay intact and look all pretty on top afterwards.
    That's funny...I use the cinnamon less and the caramel more! LOL

  12. #12

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    might be a dumb question, but what is a scant?

  13. #13
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    Quote Quote by candiejayne View Post
    might be a dumb question, but what is a scant?
    An amount just shy of the measured amount.

  14. #14

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    Gee I wonder if I could do these with the Caramel ones in this SB?? I don't really have time to play before my show on Sat.

    Guess I'll have to play after my show, I'm sure my family won't mind, lol.

    Thanks for all the info. I can't wait to make these. I used to poke with the cake tester, but with Bakers Roller, I can use the little poker thingee.
    (Of course my family calls the Baker's Roller the Cracker Whacker, as that's what my girls use it for, whacking crackers for things)

    Lisa

  15. #15

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    lol I love it, the cracker whacker!!!

    thanks for letting me know, i see it all the time but never knew for sure!

  16. #16

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    Andrea,
    What's bad is at shows I've pulled it out to use and have Called it the Cracker Whacker People look at me like I'm nuts and then I explain what girls call it and how it got that name for our family. I had someone write it that way on an order form and I just laughed.

    I just tell people to excuse my "technical" terms, I'm sure I bowl them over with them. Like using the Poker thingee on the Cracker Whacker.

    Lisa

  17. #17

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    lol! we have silly names for things too, but I don't own a cracker whacker yet! I'll def call it that when I get one though!

  18. #18
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    I just made these, and they're in the oven as we speak. I used the filling for the Taffy Apple Tartlets, and made 12 mini-pies, using a total of 3 crusts. I used the medium scoop for the filling. I then did an egg wash and topped with Sweet Caramel Sprinkle as suggested. I cut a slit in the top to let some steam out as well. Then I decided to be extra cute and cut some apples out of the remaining pie dough using the Creative Cutters. I'll post pictures as soon as they are done.

  19. #19
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    Here's the finished product. The medium scoop may be too much filling b/c they started to split a little bit. And nevermind the one lone pie that I forgot to adorn with an apple. Poor guy...
    Attached Thumbnails Attached Thumbnails photo.jpg  

  20. #20
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    Awesome Job Keith!! The main question is now, how do they taste?

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