Dec 4, 2009

Apple Pecan Braid



I thought I would share the recipe for my Apple Pecan Braid pictured above. Please excuse the crumbs and sloppy presentation, I took the picture after I had already cut a piece off the end for Computer Girl to taste.

I created this recipe as my replacement for apple pie. You see, I'm not a big fan of apple pie. I love the crust with the flavor of the filling on it but I don't like the gush of cooked fruit. It didn't really turn out like apple pie but I love it and most of the people I have shared it with do too. This would make a yummy, inexpensive gift if you're baking for Christmas this year. This recipe will make two braids.

Braid:
2 Apples peeled and sliced
3 T Granulated Sugar
1 T Flour
¼ tsp Cinnamon
⅛ tsp Nutmeg
1/2 C Chopped Pecans
2 refrigerated pie crust, (from 15oz box) softened as directed on box

Glaze:
½ C Powdered Sugar
¼ tsp Vanilla Extract
2-3 tsp Milk

Preheat oven to 375o

In a small bowl, combine sugar, flour, cinnamon and nutmeg. Using a food chopper, chop apple slices into small bits. In a mixing bowl mix together apple bits and sugar mixture being sure to coat the apple bits well. Stir in pecans.

Unroll the pie crusts onto ungreased flat baking sheet. Spoon a 4” wide strip of apple-pecan filling down the center of the pie crust to within ¼” from top and bottom edge. Fold the top and bottom edge just over the filling to help keep filling in while cooking. With a sharp knife, make cuts 1” apart along the sides of the dough from the edge of the filling to outer edge of the dough. Fold dough strips over filling to center alternating sides and overlapping dough at center to create a braided look.



Bake at 375o for 25-30 minutes or until crust is golden brown. Remove from oven and let cool 5 minutes.

While braid cools mix glaze ingredients to desired consistency. Remove braid to serving plate. Drizzle glaze over top of braid. Cut into slices and serve warm or cooled.

Variations:

For a colorful Christmas or Easter appearance:
Separate glaze into small bowls. Add a drop food coloring to glaze using a different color for each bowl and mix well. Drizzle colored glazes over braid alternating colors.


For a not so sweet braid:
Before baking, sprinkle top of braid with a cinnamon and sugar mixture and omit glaze.


Carmel Apple Pecan Braid:
In braid substitute granulated sugar for light brown sugar and add ½ tsp margarine. In glaze substitute vanilla extract for maple extract.


Enjoy!

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7 comments:

Sue J. said...

You are sweet to share this one! I was hoping you might. I served apple crisp at my Friends Brunch this year, and it just didn't go over well. This has such a lovely look that it would probably go over a bit better. (A few less apples to peel as well!)

Thanks for sharing!!

sara said...

yum! that looks delicious!!! I love anything apple!

rcubes said...

Thank you for sharing the recipe...December is apple season...I can just imagine the smell as it bakes...and the taste? Yummy...Have a great weekend sister Edie. God bless you.

My ADHD Me said...

This does look delicious. I'll have to wait until I am sitting at your table enjoying it though.

I have a few rules about recipes I attempt and 4 of them were broken in this one recipe.

1. Don't make anything with 6 or more ingredients.

2. Food Chopper-WAHAHAHAHA!!!

3. Peeling Apples- Double WAHAHAHAHAHAHAHAHA!!!!!!!!

4. Folding Dough....Puleeze! Can't you just see me with dough stuck to my fingers looking like paste, flour on my face, 17 dirty utensils and bowls, a bleeding finger, dough in my hair, and a Diet Coke sitting next to me covered in a very sticky dough paste!

Denise said...

That looks just plain easy.. I am so into easy....!!! I am going to make these for Christmas... Thanks girl.......

Hope this comment finds you well.. praying or your December to be peaceful and quiet!

LisaShaw said...

Oh boy! Looks good!

Love you.

Lea said...

This looks so delicious Edie! I love anything apple too and I love that it's using store bought pie crusts. I don't do crust. lol
Well; better put: I dont do crust well.*