Pondered Primed Perfected: Sweet Little Bluebird

9/3/12

Baked Apple Pie Tortilla Rolls with Sweet Little Bluebird

Welcome to Inspiration Cafe!

It's me, Mary, once again,
from Sweet Little Bluebird!

I hope everyone is having a great Labor Day weekend!

Today I'm sharing a fun fall recipe that

was a major hit in our house ~

Baked Apple Pie Tortilla Rolls

Tortillas make a great replacement for those who are not

fans of traditional pie crust... like my girls.

Here's how to make this yummy fall treat:

Ingredients

8 Flour Tortillas (I use Large Size Tortillas)

6 Medium Size Tart Apples, Peeled and Sliced/Diced (I use Granny Smith)

1 1/2 Tablespoons Melted Butter

3/4 Cup Sugar

1 teaspoon Ground Cinnamon

Dash of Nutmeg (about 1/8 teaspoon - optional)

1/4 teaspoon Salt

2 Tablespoons Flour

1 Tablespoon Lemon Juice

*Cinnamon Sugar Recipe

1/4 cup of sugar

1 teaspoon of cinnamon

Stir sugar and cinnamon together until well blended.

Directions

Preheat oven to 350 degree F. Butter (grease) a 9X13 baking dish. Next, combined all of the ingredients above with the sliced/diced apples, making sure the apples are coated well. Place a 1/2 cup of the apple mixture and spread in the center of a tortilla. Roll the tortilla and place in pan, seam down. Repeat 7 more times. Note, You may only be able to fit 7 rolls in your pan. Once rolls are in pan, lightly brush with melted butter and lightly sprinkle with cinnamon sugar, making sure to sprinkle in between each roll on their sides. Cover with foil and bake on middle rack of oven for 40-50 minutes. Bake until apples reach desired texture. Once done, remove and enjoy hot or cold! This treat is great served warm with vanilla ice cream!

*For an easier version, you can use canned apple pie filling {I use Duncan Hines®}. Simply decrease baking time to 15- 20 minutes, following the same directions above.

Thanks so much for stopping by Inspiration Cafe!

We hope to see you again next Monday!

Cheers ~ Mary

7/22/12

Strawberry Rhubarb Pie with Mary ~ Inspiration Cafe #8

Hello Friends! Thanks for stopping in to check out what's happening at Inspiration Cafe. Today we have a special treat to go with your favorite beverage. ;) Pull up a stool and hang out for awhile...if you have a good imaginiation you just might smell the sweet aroma of homemade pie baking...

Greetings from Alaska!

Welcome to another edition of

Inspiration Cafe!

It's me again, Mary, from Sweet Little Bluebird...

I'm in Anchorage visiting my sister's family.

She is a busy wife and mom to five very active, hungry boys!

My sister's favorite place to be is the kitchen.

She is easily the best baker and cook I know!
Whenever you visit, you NEVER go hungry.
Her home runs like a Bed & Breakfast!

While I'm here visiting, I thought I'd take advantage and
share something she whipped up in the kitchen.

Today I'm featuring her famous
Strawberry Rhubarb Pie!

Before I get to the recipe,
I wanted to share my sister's kitchen remodel done last year...
(They did not DIY)

Before:

After:

This is such a fun kitchen to cook in!
..........................................................................................................................

Okay, back to the Pie...

My sister has rhubarb in her garden she picked to make the pie.

I don't know much about rhubarb,

but I have never seen rhubarb this HUGE in my life!

As you can see from the photos above, things grow BIG in Alaska!
There was so much rhubarb, my sister made two pies with tons to spare!

On with the recipe...for ONE pie.

You'll want to start with the crust first.

9 Inch Pie Crust (two crust pie recipe)

Ingredients (Our grandma's recipe, perfect crust every time!)

2 C Flour

1 tsp Salt

2/3 C Shortening

6 tbsp of Ice water (very important)

Directions

Mix flour, salt and shortening with two knives, cutting into the dough until it resembles small peas/crumbs. Add the ice water and mix gently until dough is formed. Divide into two equal balls. Cover with plastic wrap and refrigerate for about 20 minutes. Roll out crusts on floured surface.

(Once your crust is ready, set aside and start to make your pie filling)

Strawberry Rhubarb Pie
(Adapted recipe from Joy of Cooking - 1997 edition)

2 1/2 C Strawberries, sliced

2 1/2 C Rhubarb, cut into 1-2 inch pieces

1 C Sugar, plus extra tsp. to decorate crust

Zest of one orange

1/4 C Quick-cooking tapioca

Dash of Salt

1 - 2 tbsp Butter (use real butter)

*For Rhubarb Pie, replace the strawberries with 2 1/2 cups of rhubarb.

Directions

Preheat oven to 425 degrees F.

Mix the first six ingredients in bowl. Set aside for 15 minutes. Line the pie plate with the bottom crust and fill with the rhubarb mixture. Slice the butter and dot the pie mixture (see picture below). Cover with top crust, fold and pinch seams together. Brush crust lightly with milk or cream and sprinkle with sugar. Cut at least four slits into top of pie to vent while baking.

Bake at 425F for 30 minutes, then reduce heat to 350F for an additional 30-35 minutes. Be sure to place a cookie sheet or foil on the rack beneath the pie, the juices will likely bubble over!

Remove and cool. This pie is best served warm with a scoop or two of vanilla ice cream!