A Different Kind Of Apple Pie!

Apple pie is one of the all-time sweet classics. When it smelled deliciously of freshly baked goods in mom’s kitchen on weekends during childhood, there was usually either a crumble cake or one with apple filling (or a combination of both) in the oven. But while as children we could eat just about anything without gaining a single pound, most of us as adults no longer have that good fortune.

So if you’re one of those who gain weight just looking at apple pie, we’ve got a light and easy alternative for you: Apple Pie Egg Rolls! Delicious thin dough rolls with apple filling, refined with powdered sugar – and the only danger is that you eat them all at once….

Here is the recipe!

What you need

For the apple filling

2 cups Granny Smith apples, peeled and diced
1/2 cup water
2 teaspoons lemon juice
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 teaspoons cornstarch
1/4 teaspoon vanilla extract

For the egg rolls

8 egg rolls + wrappers
1/2 tablespoon butter, melted
1 tablespoon granulated sugar
1/4 teaspoon cinnamon

For the cinnamon cream

1/2 cup whipping cream, cold
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1 tablespoon powdered sugar

How to make the baked apple pie egg rolls

Preheat oven to 400 degrees, line a baking sheet with parchment paper.

In a medium saucepan over medium heat, add all the ingredients for the apple filling except the vanilla and stir to combine.

Cook the apples for about 3-4 minutes until the mixture has thickened.

Once the apple filling is thick, reduce the heat to medium, cover with a lid and cook for another 6-8 minutes until the apples have softened slightly.
Remove the filling from the heat and stir in the vanilla extract.

Take an egg roll wrapper and brush it all around with water. Spoon about 1 1/2 to 2 tablespoons of the apple filling into the top half of the wrapper, leaving a border.

Fold in the sides and roll up the spring roll tightly.

Place egg rolls, seam side down, on prepared baking sheet and repeat until all filling is used.

Bake for 12-15 minutes, then brush each egg roll with melted butter and sprinkle with cinnamon sugar. Bake for an additional 5 minutes and remove from oven.

Let cool for 5-10 minutes, then serve with the cinnamon cream.

For the cinnamon cream

In the bowl of a stand mixer fitted with the whisk attachment, beat the 1/2 cup whipping cream on high speed until soft peaks form.

Add the cinnamon, vanilla, and powdered sugar.

Continue to beat the whipped cream at high speed until stiff peaks form.

What do you think of our apple pie alternative? Tell us in the comments on Facebook!