Wednesday, August 7, 2019

Cherry-Apple Pie Pull Apart



Pie Pull Aparts are apparently quite the artistic dessert right now.  I stumbled on one the other day and couldn't resist the challenge...and I have had some doozy dessert challenges in the past.  Fun and so yummy!  


Cherry-Apple Pie Pull Apart

28 oz refrigerated pie dough (2 packages) = 4 rolls of pie dough
1 cup cherry pie filling
1 cup apple pie filling

Preheat oven to 425 degrees.  Line an 8-9 inch round springform baking pan with parchment paper.

On a work surface, roll out the pie dough.  Using a 2-inch round cookie cutter (or I used one of my champagne flutes), cut as many circles as possible from the dough.  Repeat for the other pie dough rolls  (you will use all of them).


Pick up one circle and pinch the end together to make a boat shape.  Spoon in one cherry from the pie filling, and place into the cake pan facing up.


Repeat for the remaining circles, alternating from one row of cherry, to the next row of apple, until the pan is full.


How beautiful is this!?!?


Bake according to the "Pie Crust" instructions on your dough package.


Pull out each little pie pocket and serve with mini scoop of ice cream or dollop of fresh whip cream on top!

One Year Ago: No Post
Three Years Ago: French Dip Date Night
Four Years Ago: Bistro Sandwich
Five Years Ago: Baja Turkey Tostadas




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