Start up a conversation about holiday pies and you’ll find that people are passionate and opinionated about their seasonal favorites. When it comes to pumpkin pie in particular, well, there’s just a lot of opining about the filling, the crust, the topping and the temperature pumpkin pie should be served. To be perfectly honest, I’ve tried to love pumpkin pie all of my life. I’ve tried it extra-sweet, creamy, cold, whipped cream-topped soft crust, crispy crust and every variation in between. What’s wrong with me? To this day I find pumpkin pie rather…boring and obligatory. So while I’m waiting for the pumpkin pie recipes from you that will surely change my mind (please!) I’m offering up a pie of a different sort. Delicious, beautifully-presented miniature fruit pie that reflects my Italian heritage; the Apple Pie Ravioli. After all, this is the time of year we do things a little more special, a little more glittery, a little more memorable. These Apple Pie Ravioli look like you’ve spent time at a culinary institute, but they’re actually quite simple, beginning with store-bought refrigerated pie dough. The filling is the same as in a delicious homemade apple pie, and with some dough cutouts and a little sprinkle of decorative sugar, you have gorgeous, individual holiday mini pies that wow. This year, make your holiday dessert table a little extra yummy and extra beautiful with Apple Pie Ravioli!
For anyone who’s afraid to make a pie, meet Scottsdale resident Kelly Sallaway. She baked her pie last week in her 1967 Sunray electric range with no features except an on and off dial. But as Kelly likes to say, “it’s not the wand, it’s the wizard,” and she won First Place and Grand Prize for her double crusted peach pie. Her entry, with a secret “spirited” ingredient in the crust, beat out dozens of cream, nut, and fruit pies in the Pie It Forward contest sponsored by Palo Verde Outreach benefiting veterans via Fischer House and Honor Flight. An Arizona native, Kelly’s baking inspiration comes in part from her grandfather, who settled in Arizona in the 1930’s as a pastry chef, and who cooked for movie stars and presidents in the Hollywood Dude Ranch heyday at the San Marcos in Chandler. Kelly has graciously given up her prize-winning recipe so that we can pie it forward ourselves! It is absolutely peachy and here it is, her own words!