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!



"A girl needs to be so lost in God, that the guy is going to have to seek HIM to find her!" ...Maya Angelou