As promised, I made a double batch of Apple Bread this morning. My husband was a Godsend as he peeled and cored all of the apples for me. I had enough to bake four loaves of the bread, and all but one will become Christmas gifts.

 

However, I had so many apples left over I decided to try making apple turnovers using Bisquick baking mix as the pastry. I chopped up the remaining apples and cooked them with brown sugar, cinnamon, nutmeg and a smidge of butter. By the time I got around to rolling out the dough, I was exhausted and heartily sick of the kitchen. My back was aching and I was fed up. Instead of making turnovers I rolled out two pie-sized sheets of dough, placing one in the bottom of a glass pie plate, pouring in the apple filling, and forming the second pastry sheet on top. Hoping against hope, I cut three slits in the top of the pie and baked it at 350˚ for about thirty minutes. Keep in mind the “pastry” was actually Bisquick’s assembly of biscuit dough. By the time I shoved the pie in the oven, I was past the point of caring.

 

My husband was first in line to try the “pie,” and he loved it. The texture of the crust was a bit odd as it was meant for biscuits, but the collective taste of the filling and “pastry” was actually quite good.

 

How’s Apple Biscuit Pie for a moniker?