Autumn Treats with Chef Scott
September 25, 2019Gabe Moore
Here’s a treat that will really get your taste buds in tune with the season! Chef Scott Euvrard, head chef at The Forest Restaurant in Cape Fear National, knows that seasonal fare is something everyone can look forward to. Autumn is a great time to indulge in all sorts of ciders, baked goods and hearty meals. If you’re looking for something sweet to prepare for your home, Chef Scott has just the recipe for you!
“One of my favorite fall recipes is for cinnamon roll apple pie. This delectable treat is easy to make,” Chef Scott says. In order to get started, you’ll need these ingredients:
- Two 14.5-ounce boxes of refrigerated pie dough
- All-purpose baking flour (for dusting)
- Two tablespoons of unsalted butter (room temperature)
- ½ a cup of granulated sugar
- One 1/8 teaspoons of ground cinnamon
- Five types of peeled and sliced assorted apples; including McIntosh, Granny Smith and Pink Lady apples (use about two pounds)
- One lemon (for juicing)
- One teaspoon of vanilla extract
- One large egg, lightly beaten
- 2/3 cups of confectioners’ sugar
- Two tablespoons of milk (you can use more as needed)
First, start by making the cinnamon roll crust by placing one pie crust onto a piece of wax paper. Proceed to brush the crust with melted butter and then sprinkle in the sugar and cinnamon on top. Make sure to then roll the dough into a large log, and then cut into pieces about one inch thick. Place those cut pieces into a 9” round pie dish and lightly press them into it. This way, the crust comes together and covers the bottom and sides of the pie dish. Brush the crust with just a little more butter and then pop it into the fridge.
Make another cinnamon roll log and cut it into 1/2” thick pieces and then place the pieces in a circle on a piece of wax paper. Take another piece of wax paper and place it on top of the pieces that you laid out in a circle. Then, proceed to roll them into a pie top. Mix the apples you’ve gathered along with lemon juice, vanilla, sugar and cinnamon. Place the apple mixture on top of the bottom crust you’ve pressed, and then place your pie top over the pie filling. Crimp the top edge of the pie tightly and trim the excess crust away. Brush over the top of the pie with a final coating of egg. Then, bake your pie in the oven at 400 degrees for 45 minutes until the crust is golden brown and bubbling. Cool the finished pie on a rack; while the pie is cooling, whisk together confectioners sugar and milk together to make a glaze. Pour the glaze over the top of the pie an enjoy!