Happy Pi Day!

For Pi Day, I thought it would be fun to revisit a post from last November - my Printemps Pie. 
Enjoy!

My Printemps Apple Pie

A few weeks ago, my friend Sindy P, sent a link to a baking video that involved a clever way to embellish a pie crust.  The baker suggested using cinnamon swirls of crust to line a pie dish before adding the filling. 
My family is partial to apple pie, so I decided to use the idea for a top crust. 

When I text Sindy a picture of my finished pie, she responded with "Printemps!" 
Of course!  It is a Printemps topped apple pie.

Here are some photos I took of the process, just in case you may want to tangle your own pie ~

First, I rolled out the bottom crust and filled the pie with my apple mixture.

Next, I rolled the second piece of dough into a rectangular shape (sort of!) and
spread a thin layer of butter over the entire thing.

Then, I sprinkled it liberally with sugar and cinnamon.

I rolled it up tightly...

and then sliced it into half inch thick rounds.

On a sheet of parchment paper, I placed the rounds in a cluster
pushing them tightly together.

I topped it with another sheet of parchment paper and rolled
it until it was thin enough to top the pie.

The parchment peeled off very easily.

Keeping the crust on the bottom layer of parchment,
I flipped the entire thing over the pie and then
carefully peeled back the paper.

I trimmed the excess dough and fluted the rim.

The buttery crust browned quickly, so I covered the pie loosely with aluminum foil for the first 20 minutes of baking.

The cinnamon-y apple smell that filled the house was heavenly.  It was a bonus to have Sindy point out the tangle on top.  Who knew tangles could be so delicious?!

Happy Pi Day!

A Thanksgiving Printemps Apple Pie

...now that is a mouthful!

It was a delicious mouthful.

My Printemps Apple Pie

A few weeks ago, my friend Sindy P, sent a link to a baking video that involved a clever way to embellish a pie crust.  The baker suggested using cinnamon swirls of crust to line a pie dish before adding the filling. 
My family is partial to apple pie, so I decided to use the idea for a top crust. 

When I text Sindy a picture of my finished pie, she responded with "Printemps!" 
Of course!  It is a Printemps topped Thanksgiving apple pie.

Here are some photos I took of the process, just in case you may want to tangle your own pie ~

First, I rolled out the bottom crust and filled the pie with my apple mixture.

Next, I rolled the second piece of dough into a rectangular shape (sort of!) and
spread a thin layer of butter over the entire thing.

Then, I sprinkled it liberally with sugar and cinnamon.

I rolled it up tightly...

and then sliced it into half inch thick rounds.

On a sheet of parchment paper, I placed the rounds in a cluster
pushing them tightly together.

I topped it with another sheet of parchment paper and rolled
it until it was thin enough to top the pie.

The parchment peeled off very easily.

Keeping the crust on the bottom layer of parchment,
I flipped the entire thing over the pie and then
carefully peeled back the paper.

I trimmed the excess dough and fluted the rim.

The buttery crust browned quickly, so I covered the pie loosely with aluminum foil for the first 20 minutes of baking.

The cinnamon-y apple smell that filled the house was heavenly.  It was a bonus to have Sindy point out the tangle on top.  Who knew tangles could be so delicious?!

Happy Thanksgiving to you and yours ♥

My Tangled Cake

As avid tanglers know, "anything is possible one stroke at at time®" and "no surface is safe."

That even applies to cake as evidenced by one of the desserts I made this Thanksgiving.  It is a pumpkin sponge cake roll filled with the yummiest combination of cream cheese, fresh whipped cream, pecans, and toffee chips.

Here is a close up of the cake's surface ~

Yes, it's Printemps :)

The cake is made in a jelly roll fashion, but before the batter is poured into the pan a thicker batter is used to pipe patterns that eventually bake into the finished dessert.

This photograph shows how I piped the Printemps onto parchment paper ~

This layer is frozen for 15 minutes before the rest of the batter is poured into the pan and then baked.

When I made this for the first time last year, I posted the recipe and photos on my blog.  Click here to view my step by step photographs and get the delicious recipe.

Who would have thought tangling could be so scrumptious?!