Lindsay Ann Bakes: "Apple For The Teacher" Hand Pies, Frosted and Stuffed With PB&J

Friday, August 31, 2012

"Apple For The Teacher" Hand Pies, Frosted and Stuffed With PB&J

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Summer is coming to an end and school is back in session, which means time for some fun "Back to School treats"! This year, I was honored to be asked amongst a number of popular dessert bloggers to to participate in the 2012 Back to School Bake-off, hosted by Best Friends for Frosting and Sprinkles & Grins, a website brought to you by Betty Crocker& Cake Mate. We were asked to produce a unique and exciting new recipe or sweet treat that represents "back to school" to us, to inspire you! My first thoughts were "Apple for the teacher" and PB&J, so I knew I had to think of a way to combined the two ideas... and that is how I came up with my "Apple For The Teacher" Hand Pies, Frosted and Stuffed With PB&J. A perfect back to school treat for kids, teachers, friends and classmates.

Check out what all of the other contributors came up with HERE, and then enter your own idea for a chance to WIN A YEAR’S SUPPLY OF DESSERT DECORATING GOODIES by submitting your recipe in the Back to School Bake-off Contest! Contestants can enter a recipe and photo for Cupcakes, Cake Pops, Brownies, Cereal Treats, or Cookies using at least one Sprinkles & Grins/Signature Brands product. In addition to the grand prize, contestants will have a chance to win fun prize packs by competing in the following categories: Most Creative, Best Photo, Best Use of Sprinkles, & Tastiest!

The contest is open for submissions from September 4 - September 27, 2012, so be sure to enter and good luck!

To get you in the back to school spirit, here is how I made my "Apple For The Teacher" Hand Pies, Frosted and Stuffed With PB&J. They are quick, simple and delicious. Kids can even get involved by filling and decorating their own apples for a fun after school treat!

"Apple For The Teacher" PB&J Hand Pies

You will need
  • Refrigerated (or homemade) pie crust dough
  • Peanut butter and jelly (or filling of your choice, ex: cream cheese and jelly, Nutella, pie filling, etc.)
  • Betty Crocker Cookie Icings in Red, Green & White


Using a cookie cutter or the rim of a drinking glass, cut out circles of pie dough about 3-4″ wide. 

Using your hand, gently shape them into an apple shape by making the bottom of the circle slightly less wide than the top. Place on a baking sheet. Spoon about 2 teaspoons of peanut butter and 1 teaspoon of jelly (or filling of your choice) into the center of half of the pie dough apple. 

Brush some water or a beaten egg along the edges to help the layers stick together. Lay the other half of pie dough apples gently on top of the filling, pressing the two layers together. Prick the tops of the apples with a fork to allow steam to escape during baking. Using excess pie dough create stems and leaves using your hands and place them on the baking sheet next to your apples.

Preheat oven to 350 degrees F. Bake for about 20-25 minutes until apples are golden brown. 

Because the stems are smaller, they will brown faster creating a perfect brown stem for your apples (but watch them close and remove them form the oven if they become too dark). Let cool completely.

Once cooled use Betty Crocker cookie icing according to instructions on pouch to pipe a green border around the leaves and a red border around the apples. After a few minutes, once icing has set, fill in your leaves and apples with more cookie icing, using a knife or toothpick to help spread the icing to cover the entire top of your apples. Let dry.

Once icing has set, attach the stems and leaves with a dot of red cookie icing. 

Using white cookie icing, pipe on a message to the top of your apples. Let dry completely before stacking or packaging.


Click here to check out more Graduation, Back to School & Teacher Appreciation Recipes & Treats!

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