I wasn’t always able to bake freely though. Before we got our new furnace this summer, the house would get WAY too hot (83 degrees +) when I turned on the oven, and so it was nearly impossible to justify baking when the house would not cool down from it. I made so many no-bake meals, or even used our awesome toaster oven to try to make complete meals, small casseroles, and even side dishes – baking cookies, pies, or brownies really doesn’t go well in the toaster oven.
I didn’t even realize how strong of a connection I had to baking, until I had limited use of the oven, and realized how sad I was when I looked through Pinterest and saw all of those recipes that I could not even attempt. I now bake every few days (or more) and I am so happy about how cool our house stays finally. Thank goodness for good air conditioning, LOL!
I also tend to LOVE sweet desserts and dishes, so this one is just perfect for me. If you like desserts that are on the more savory or less sweet side of life, then you can majorly reduce the amount of sugar I have suggested. Either way, you’re going to love this apple pie pizza.
Pizza is such a familiar comfort food, and when I had a slice of this Apple Pie Pizza, it took me back to eating some of the best thin crust pizza ever, combined with one of my favorite fall desserts ever.
Since we are surrounded by apple orchards here in southern Illinois, using apples in my recipe came as a very natural solution to eating more local ingredients!
This rustic recipe is crunchy around the edges from this crispy crunchy dough, sweet, tart from the apples, buttery from the dough, and the egg wash and cinnamon sugar topping makes the most excellent crunch when you bite into it.
Perfect for enjoying on a chilly fall day or evening! I was extremely happy with how this recipe turned out, and I know you will be too. I used an organic pie crust from the store, and it held the shape of the lattice just perfectly.
By cutting the lattice into smaller, ½” strips, I was able to make a very intricate pattern on top of this Apple Pie Pizza. Feel free to also cut the strips into 1” pieces to make life much easier! The ½” strips were not incredibly hard to work with, just a little more time consuming. But, patience always pays off when you’re baking.
1 package refrigerated pie crust (2 per package)
2 apples, I used green apples
4-5 Tbsp. sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1 egg, whisked for egg wash
4-6 Tbsp. water in a small bowl to use to attach pie dough together
Round or Rectangular baking sheet
Oregon Chai Tea Latte Concentrate to enjoy while baking!
1.) Chop 2 apples into tiny pieces and coat with 1 ½ - 2 Tbsp. sugar, ½ tsp. cinnamon, and 1/8 tsp. nutmeg.
2.) Unroll both pie crusts onto a work surface covered in parchment paper. Optional: use a rolling pin to smooth out any creases.
3.) Use a ruler to mark every ½” or 1” on one pie crust. Also, use the ruler and a sharp knife to impress even lines and cut strips from the pie crust. Set aside.