I used to pride myself on making my own pie pastry. I simply wouldn't bake pies if I didn't have time to studiously mix and roll out the wonderful crusts just like my mother and grandmother taught me.
The result was that I never served pie.Then one day at the supermarket, I caved in and bought a refrigerated pie crust. I sneaked it in the house and quickly baked an apple pie, discarding the package before anyone had a chance to see the bright red box. My family was delighted.
"Are we starting to have pies again?" my youngest asked expectantly. You'd have thought I was the dessert Gestapo and was now lifting the ban.
Could my family tell the difference between the store-bought crust and mom's homemade? Evidently not enough to forgo our favorite pies.
These crusts taste significantly better than their frozen or box-mix cousins. You'll find them in the refrigerated section of the supermarket, usually near the dairy case and prepared cookie dough. Some stores have started producing their own knockoffs, but we've had the best results sticking with the national brand.
Refrigerated pie crust is the answer to any desperate pie-lover's dreams. Placed in your very own pie plate and filled with your favorite filling, already-prepared pastry can trim at least 30 minutes off the normal prep time for pies.
Today's quickie dessert is even faster than pie. Growing up, it was always a treat to take the scraps of mom's pastry, sprinkle them with sugar and nuts, and bake them on a piece of foil. Drizzled with honey, they were a special treat for kids who couldn't wait for the pie to finish baking.
In less than 20 minutes, using two already-prepared crusts, you can have steaming, sugary, homemade cookies that everyone can enjoy - even those of us who used to think we'd rather do without.
SUGARY PASTRY CRISPS
1 box (15 ounces) refrigerated pie crusts (2 crusts)
3 tablespoons light or dark brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 cup already-chopped pecans or walnuts
1/4 cup honey, or to taste
Preheat the oven to 450 degrees.
Follow the microwave directions on the pie crust box to bring the crusts to room temperature.
Place 1 pie crust on an ungreased cookie sheet or pizza pan. Seal any cracks according to the package directions. Crumble the brown sugar evenly over the entire crust. Sprinkle evenly with the cinnamon and nuts.
Place the second pie crust over the first, and press down firmly with a flat hand. Press the edges of the 2 crusts together with your fingertips.
Bake the crisp until light brown, about 11 minutes. Slice with a pizza cutter or knife. Place the slices on a serving plate, drizzle the honey evenly over the top, and serve. Makes 12 slices.
- Approximate nutritional values per slice (using Nutritionist IV software): 210 calories (49 percent from fat), 12 g fat (0.1 g saturated), 10 mg cholesterol, 1.5 g protein, 26 g carbohydrates, 142 mg sodium.
- Cook's note: Use a national brand of pie crust for best results. These cookies taste best when they're hot out of the oven, but if you have any leftovers, wrap them tightly in aluminum foil and serve with honey later.