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Apple Breakfast Pie
Breakfast or Brunch Recipe
As I began scouring the cupboards for breakfast ingredients, I noticed I was short a few. My brain began to scramble for a recipe I could make for brunch. I came across a ready-made pie crust sitting in the freezer and a light bulb brightened over my head. Apple Breakfast Pie. The recipe is very simple, ingredients are on hand for any baker, and living in New England in the fall, I always have apples on hand. The following recipe calls for one pie crust, but I tend to make both crusts. There never seems to be any leftovers by the days end.
How Tasty Was It?
- 4 cups Apple, peeled, cored, thinly sliced
- 1 Tbsp. Cornstarch
- 1 Tbsp. Cinnamon, or Apple Pie Spice
- 1/4 cup Sugar, + 1 tablespoon
- 1/4 cup Golden Raisins
- 1 Frozen Pie Crust, thawed
- 1 Tsp. Powdered Sugar
- 1 Egg White, beaten
- 1 TSp. Water, for egg white
Additional Items Needed
- 1 12 to 14 inch pizza pan or stone
- Measuring Spoons
- Measuring Cups
- Aluminum Foil
- Pastry Brush
- Small cup
- Medium Mixing Bowl
- Remove pre-made, frozen pie crust from freezer. Thaw out as directed on the package. If thawed in refrigerator, remove from refrigerator and bring rolled crust to room temperature. Usually takes 15 to 20 minutes.
- In this amount of time, 15 to 20 minutes, you can prepare the filling and have it ready for baking.
Have 3 to 4 Apples Handy
I tend to use Gala apples for my baking, but you can use any kind of apple for this.
- Peel all apples you will need. Core and slice apples very thinly to make 4 cups.
- Place apple slices in a medium size bowl. If this recipe will be used for a later time, sprinkle 1 teaspoon of lemon juice on apples. This will preserve to apples' color.
I use an apple cutter and corer to help me with slicing apples. I find it much quicker and easier to do it this way due to cooking with stiff hands. I use a tomato slicing knife to get apple slices very thin. The apples will need to cook within the 20 minutes it takes to cook the pie crust.
- Place cornstarch, sugar, cinnamon or apple spice, and golden raisins in the bowl with the sliced apples
- Toss them gently to mix all ingredients.
- Set aside; letting the sugar and dissolve with the apple juices.
Filling the Crust
- Preheat oven to 425F.
- Cut 1 to 2 pieces of aluminum foil that will fit in or on your pizza pan or pizza stone.
- Unroll thawed pie crust dough onto ungreased foil.
- If needed, remove all ripples in dough with a rolling pin. You can also roll dough out to a 10 inch circle depending how the pie dough is shaped. Be careful not to get the pie crust dough too thin.
- Starting in the center of the dough, begin to spoon apples and raisins onto pie crust dough. Spread until 1 1/2 to 2 inches from all sides.
- Beat 1 egg white with 1 teaspoon of water until foamy. Using a pastry brush, spread beaten egg white all along the border of crust.
- Lift dough up at the top border and slowly pull up to apples, but do not go over them very far. You need to make a fold so that the edge will continue all the way around the apple filling circle.
- Ever time you make a fold in the border dough, brush it with the egg white mix.
- Once you have the "crust" made around the apples, take the egg brush and dip it into the egg whites and then use it in the apple bowl to pick up residual spices and juices. Brush this on to the outer crust ring.
- Pick up the foil carefully and place in your pizza pan or on the pizza stone.
- Bake for 20 minutes or until crust is a golden brown and apple juices are bubbly.
- Remove from oven and let cool for 5 minutes. Remove pie from tin foil and place on a serving dish.
- Sprinkle with a bit of powdered sugar before cutting, if desired. Cut this just like you would a pizza.
For Eight Servings
|Serving size: 1|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Unsaturated fat 0 g|
|Carbohydrates 27 g||9%|
|Sugar 15 g|
|Fiber 2 g||8%|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|Sodium 103 mg||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Additional Information on Nutrition
This recipe also has:
- Saturated Fat .8g 4%
- Trans Fat .0 g
- Total Carbohydrates 26.8g 9%
- Vitamin A 1%
- Vitamin C 4%
- Calcium 2%
- Iron 3%
* Based on a 2,000 calorie Diet
© 2013 Susan McLeish