Apple Pecan Pie Roll {Guest Post}

Apple Pie just got easier! Using a pre-made pie crust, just fill it with your delicious ingredients and roll up like a log. Cut into as many or as few slices as you like. The vanilla glaze puts it over the top.

GUEST POST: Apple pecan pie roll from Very Culinary

Apple Pecan Pie Roll Recipe by Very Culinary on bakedbyrachel.com

Hi there, friends! I’m so happy be a part of Rachel’s Apple Party. Who doesn’t love a party?!

Do you have a favorite apple? I am partial to Honey Crisps, while my husband, Paul, really likes Red Delicious. My kids are completely impartial, which is quite shocking since they have an opinion about everything else!

Regardless, we all love apples and I’m always whipping up something with them, especially in the Fall.

Very Culinary readers won’t be at all surprised that my contribution to this party is sweet. And pie related. You just cannot go wrong with combining apples, pecans, brown sugar, cinnamon, and butter. It’s a win without even trying.

I also used a pre-made pie crust for this recipe. Because it’s easy. I’m all about the easy, as long as it’s still delicious. And this is! Might I even suggest you double the recipe and use both pie crusts? You’ll thank me later.

Yield: makes 1, 12 inch roll

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Apple Pecan Pie Roll

Apple Pie just got easier! Using a pre-made pie crust, just fill it with your delicious ingredients and roll up like a log. Cut into as many or as few slices as you like. The vanilla glaze puts it over the top.

Ingredients:

1 refrigerated pie crust (from a 15 ounce Pillsbury box)
2 medium apples, peeled and cored
1/2 cup pecans, chopped small
1/3 cup brown sugar
3 tablespoons unsalted butter, softened
1 teaspoon cinnamon
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 tablespoon milk

Directions:

Preheat oven to 375 degrees. Lighting coat a baking sheet with nonstick spray; set aside.

Shred the apples in a food processor (or grate by hand.) Drain as much excess moisture from the apples as possible.

In a medium bowl, stir together the pecans, brown sugar, butter, and cinnamon. Add in the shredded apple and mix to combine.

Lightly flour a cutting board and place pie crust on it. Spread the apple mixture on the end nearest you and roll up into a log; moisten the edge to seal. Place on the baking sheet, seam side down. Bake for 22-25 minutes until golden brown.

In the meantime, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla, and milk to create the desired consistency for drizzling (add more milk if it's too thick, more powdered sugar if it's too loose.)

Remove roll from oven and let cool, then drizzle the glaze on top. Cut into 8 slices and enjoy!

An apple a day party at bakedbyrachel.com

I think this sounds like a fabulous way to eat pie for breakfast, right?! I’m always thinking and scheming of ways to do that. -Rachel

You can find Amy on Facebook, Twitter and Pinterest.
Be sure to check out these other delicious recipes from Amy:
Kahlua coffee poke cake, Chicken soup with chive dumplings and Apple crumble squares and stop by her site for even more family favorites!


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22 Responses to “Apple Pecan Pie Roll {Guest Post}”

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    1
    Julie @ Table for Two — September 4, 2013 at 6:53 am

    This looks so good! Apple and pecans go so well together and that glaze on top..I wish this were in front of me for breakfast right now!

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    Javi Trulove — September 4, 2013 at 7:16 am

    Gosh! Pecans and Apples are such a great mix, a shame here where i live i cant find pecans so easily but.. i guess i can make this with Cashew nuts right?

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    Norma | Allspice and Nutmeg — September 4, 2013 at 7:50 am

    This looks amazing. Who doesn’t want apple pie for breakfast? I do!

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    Tieghan — September 4, 2013 at 8:02 am

    Mmm! Apple and pecans together are a match mad in heaven and I LOVE the store bought crust! They always turns our great!

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    Amy @Very Culinary — September 4, 2013 at 8:41 am

    Thanks for having me over, Rachel! Best. Party. Ever,

    • Rachel — September 4th, 2013 @ 9:47 am

      No, thank you! :)

  6. #
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    Gina @ Running to the Kitchen — September 4, 2013 at 9:26 am

    This looks amazing and so simple too! I’m officially ready for apples now after seeing this :)

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    Erin @ The Spiffy Cookie — September 4, 2013 at 9:33 am

    Once I am ready for fall this will definitely be something I should make. Looks fun and a nice change to regular pie.

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    Lauren @ Climbing Grier Mountain — September 4, 2013 at 1:05 pm

    Oh my, lawd!! This apple roll looks divine!

  9. #
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    Kiran @ KiranTarun.com — September 4, 2013 at 5:23 pm

    I could have this for breakfast, everyday! YUM!

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    Angelyn @ Everyday Desserts — September 4, 2013 at 8:05 pm

    Drooling! I want a slice!

  11. #
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    Stephie @ Eat Your Heart Out — September 4, 2013 at 10:27 pm

    Mmmm, everything about this recipe has me drooling (rather unattractively…good thing I’m the only one home!). Such a good idea!

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    sally @ sallys baking addiction — September 5, 2013 at 5:50 am

    I made a roll just like this once a few years ago and STILL (to this day) think about it! I have to make it again soon. I am officially ready for apple season!

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    Jamie @lifelovelemons — September 5, 2013 at 12:02 pm

    Ohhh this screams fall… might be an addition to the Thanksgiving dessert table!

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    Katrina @ In Katrina's Kitchen — September 7, 2013 at 8:06 pm

    This is all of the most perfect flavors wrapped up into one. Yum!

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    Nutmeg Nanny — September 8, 2013 at 11:10 am

    Oh how delightful :) this looks perfect!

  16. #
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    Margaret — September 8, 2013 at 2:47 pm

    This does look perfectly delicious and perfect for breakfast. It has apples, how can that be bad for breakfast!!

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    Julie — September 8, 2013 at 3:18 pm

    Ok. Dumb question. Did you make the pie crust into a rectangle, or did you leave it as a circle? If you left it as a circle, when you rolled it up, didn’t some of the filling fall out? I think I”m having a not-very-smart-day here. It looks so yummy and now my tummy is growling. :)

    • Rachel — September 8th, 2013 @ 3:50 pm

      From Amy’s photos, it appears as though the ends are still curved but I imagine you could definitely still roll it out a bit more if you prefer to prevent that from happening.

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    Amy @Very Culinary — September 8, 2013 at 4:02 pm

    Not a dumb question! It’s a circle – I left about a 1/2 inch around the parameter without any filling so it wouldn’t fall out. Another option is, you could seal the ends and then prick holes in the top to vent.

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    Julie — September 8, 2013 at 4:14 pm

    Thanks! That’s kind of what I assumed. I appreciate the answer!

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    Yvonne — December 31, 2013 at 7:32 pm

    This looked great, but we were disappointed. I thought there was way too much filling for one roll and not enough flavor. Sadly I will not make this again.

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