Apple Pies Using Cut N Seal......

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Discussion Overview

This thread centers around participants sharing their experiences and inquiries regarding making apple pies using the Cut N Seal tool. Several users express their challenges and seek tips on filling amounts, baking times, and recipe ideas.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, is looking for a tried-and-true recipe for apple pies using the Cut N Seal, expressing concerns about overfilling.
  • Another participant suggests using the filling for Taffy Apple Tartlets as a tasty option for the pies.
  • Several users discuss the appropriate amount of filling, with one guessing about 2 tablespoons, while others mention the need for experimentation.
  • One participant shares their experience of using an egg wash and raw sugar for a rustic look, while others consider using caramel or cinnamon sprinkles.
  • Another participant describes making mini-pies and shares their process, including cutting slits for steam release.
  • One user mentions a humorous nickname for the Baker's Roller, referring to it as the "Cracker Whacker," and shares a light-hearted anecdote about its use.
  • Another participant shares their experience of making pies and notes that some started to split, suggesting a technique to prevent this in the future.

Areas of Agreement / Disagreement

Views differ on the exact amount of filling to use and the best toppings, with no clear consensus emerging on these points.

Contextual Notes

Participants share personal experiences and preferences related to baking apple pies, with some referencing specific recipes and techniques they have tried.

Who May Find This Useful

Consultants looking for creative ideas and tips for making apple pies using the Cut N Seal may find this discussion beneficial.

L
Lisa/ChefBear
Gold Member
Messages
1,289
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
 
Lisa/ChefBear said:
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
Click to expand...

I say make the filling for the Taffy Apple Tartlets and bake them in that. Yum...
 
  • Thread starter
  • #3
Keith,
Approx. how much do you put in each one??? I must put too much, as they ooze :yuck: 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
 
Lisa/ChefBear said:
Keith,
Approx. how much do you put in each one??? I must put too much, as they ooze :yuck: 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
Click to expand...

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.
 
leftymac said:
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.
Click to expand...

ditto on the egg wash, but how about the cinnamon or caramel sprinkles.... mmmmmm!!!
 
peichef said:
ditto on the egg wash, but how about the cinnamon or caramel sprinkles.... mmmmmm!!!
Click to expand...

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.
 
leftymac said:
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.
Click to expand...


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.
 
peichef said:
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.
Click to expand...

I agree, and if they hold their shape, then all the better! Now I wanna go make them.....
 
leftymac said:
I agree, and if they hold their shape, then all the better! Now I wanna go make them.....
Click to expand...

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!!
 
Honey Nut Apple Tarts from The Pampered Chef Favorites II1 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 sugarPreheat 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 tartsWe 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:
leftymac said:
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.
Click to expand...

That's funny...I use the cinnamon less and the caramel more! LOL
 
might be a dumb question, but what is a scant?
 
candiejayne said:
might be a dumb question, but what is a scant?
Click to expand...

An amount just shy of the measured amount.
 
  • Thread starter
  • #14
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
 
lol I love it, the cracker whacker!!!

thanks for letting me know, i see it all the time but never knew for sure!
 
  • Thread starter
  • #16
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. :D

Lisa
 
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!
 
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. :)
 
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...
 

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Awesome Job Keith!! The main question is now, how do they taste? ;)
 
They taste like the taffy apple tartlets :) I'd prefer to just make those though, as I think they're prettier.
 
Keith,
If they are splitting at the seams try to put a little water around the edge next time before you seal them. It helps the two crusts adhere to one another. :) Can you mail one to DE? My 3yr old and I made these a few weeks ago with the intention of giving some to her grandfather who loves apple pie. Lets just say none of them made it out of the house. We are trying again before Thanksgiving.
 
chefmoseley said:
Keith,
If they are splitting at the seams try to put a little water around the edge next time before you seal them. It helps the two crusts adhere to one another. :) Can you mail one to DE? My 3yr old and I made these a few weeks ago with the intention of giving some to her grandfather who loves apple pie. Lets just say none of them made it out of the house. We are trying again before Thanksgiving.
Click to expand...

Not at the seams..I used an egg was to seal. They were splitting on top (not where I put the slit in, but other places). But they're still tasty, especially at room temperature! I've had like 5 of them today and that is just not okay. :thumbdown:
 
I also toyed with the idea of whipping up some royal icing to put on top to hide all of that, but then I got too lazy. :) Everything is better with frosting, though!
 
Glad they are yummy :) You can bring some to DE if you want :) It's not too far away... You could do a field trip about the Mason-Dixon Line or something and make it educational for your class. Although what the Mason-Dixon Line has to do with French I'm at a loss. Or you could bring them to Philly for the field trip and drop off the pies on your way up 95 :)
 
By then I'm afraid I (or my coworkers) will have eaten all of them!
 

Frequently Asked Questions

What is the Cut N Seal and how does it work for making apple pies?

The Cut N Seal is a kitchen tool designed by Pampered Chef that simplifies the process of making pies, including apple pies. It consists of two parts: a cutting edge and a sealing edge. You place a dough circle on the base, fill it with your apple filling, and then press down with the top part to cut and seal the edges, creating a perfectly shaped pie pocket.

Can I use the Cut N Seal for other types of pies besides apple?

Yes, the Cut N Seal is versatile and can be used for various types of pies, including fruit pies like cherry or blueberry, as well as savory pies such as meat or vegetable pies. The tool is designed to handle different fillings, making it a great addition to your baking tools.

What type of dough works best with the Cut N Seal for apple pies?

For best results, use a standard pie dough or a pre-made pastry dough that is pliable and easy to work with. You can also use cookie dough or biscuit dough for a different texture. Just ensure the dough is rolled out to the appropriate thickness for sealing properly.

How do I ensure the apple filling doesn't leak out of the Cut N Seal pies?

To prevent leakage, make sure not to overfill the dough with apple filling. A tablespoon or two is usually sufficient. Additionally, you can sprinkle a little flour or cornstarch on the filling to help absorb excess moisture. Sealing the edges firmly with the Cut N Seal also helps keep the filling contained.

Can the Cut N Seal be used in the oven, and what is the best way to bake the pies?

Yes, the Cut N Seal can be used in the oven. Once you have sealed your apple pies, place them on a baking sheet lined with parchment paper. Bake them at the temperature specified in your pie recipe, usually around 375°F (190°C), until they are golden brown. Keep an eye on them to ensure they don’t overbake.

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