Last week I hosted my first giveaway, a wonderful decorating and baking tool set from McCormick, and this week I am announcing the winner, who is…..
Crystal Tripp!
Congratulations on your lovely new Halloween goodies! McCormick will be sending them to you shortly 🙂 I am continuing to get further into the autumn season, and now that I am home in Oregon for a brief visit, I thought what better treat to make than apple pie, since Oregon, and my parent’s backyard, has a plethora of apples. I have also seen a ton of cake-in-a-can recipes, so I decided to try and make pie in a can to see how it would work. Well, it was pretty much the same as making a normal pie, except this time I had to do math to calculate the measurements of the piece of dough I had to cut to fit into the can correctly, which involved calculating circumference, something I haven’t done in years. But do NOT worry people, I have figured all of this out for you, and if you just follow my directions, you won’t have to do any math at all. You’re welcome. The pie of course tasted great, and eating it out of a can was pretty fun. The individual serving size is completely adorable, especially if you tie a decorative string or ribbon around it.

If you are concerned with BPA remnants in the interior of the can, scrub it well inside with an SOS pad or just use a glass jar, it is up to you as a free-thinking individual to make an informed decision.

Ingredients:
(4) 15 Ounce Cans, empty and cleaned with one lid of each removed
Filling
3 Apples, 1 Fuji & 2 Honeycrisp
8 Tablespoons Butter
4 Tablespoons Sweetened Condensed Milk
1/2 Cup Sugar
1/4 Cup Flour
1 Tablespoon Lemon Juice
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Salt
1/4 Teaspoon Cloves
Crust

2 Cups Flour
1 Cup Butter
1/2 Cup Semolina
4 Tablespoons Water
4 Tablespoons Milk
2 Tablespoons Sugar
1 Teaspoon Salt
1/2 Teaspoon Nutmeg
First make the crust. Mix together all of the dry ingredients, then cut up the butter into pea-size pieces over the dry ingredients. Then mix the butter, dry mixture, milk and water together with your hands until a thick, smooth dough forms. Cover the dough and place it in the refrigerator.
Preheat the oven to 375 degrees Fahrenheit. To make the filling, first peel and core the apples. Then cut them into roughly 2-inch chunks and place them in a bowl filled with water, with the lemon juice mixed in. This will help keep them from browning. Set the bowl aside when you are finished cutting up the apples.
In a medium sized bowl, mix together the sugar, flour, cinnamon, nutmeg, cloves, and salt. Set it aside.
Roll out the dough into a large rectangle on  a very well-floured surface until it is about 1/4 inch thick. Cut the dough into 4 rectangles measuring 10 inches by 6 inches. 
Then cut 4 circles out of the remaining dough by using the open end of the cans as a cookie cutter.
Place a circle of dough at the bottom of each can, using a spoon to shift it around so that it is in the exact center. Now loosely wrap the dough around a well-floured rolling pin and then place it vertical, directly above a can, and allow the dough to slip off the rolling pin and into the can. Use a small spatula or wooden spoon to press the seams of the dough together. Cut off any excess dough that is hanging over the side, leaving enough around the edge to bunch up to make a crust.
Drain the apples and coat them in the sugar mixture. Evenly distribute them between the cans, and don’t be afraid to let them mound out over the top because they will shrink down when they are baking. Then pour 1 tablespoon of the sweetened condensed milk over each can, and then cut up 2 tablespoons of butter over each can. 
Cut the remaining dough into thin strips and then place them over the tops of the cans in a lattice pattern.
Place the cans in the oven and bake for 30 minutes. Then remove them and place tin foil over the tops of the cans to keep the crusts from burning, and place them back in the oven and bake for another 20 – 30 minutes, or until the apples are soft and tender. Enjoy!

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