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Toasted Apple Pie Ravioli I know I say this all the time but I am reeeeeeeeally excited about sharing this one. Apple Pie is my absolute favorite dessert and has been since I was a kid. My Aunt Hooey makes the most scrumptious apple pie I've ever had in my life. I look forward to it every Thanksgiving and Christmas. I may be able to sweet talk her into sharing it with you guys but don't get your hopes up...it took me 27 years to get it! This idea came to me in the middle of the night when I have nothing to do but lay and create music and dishes in my head. I love toasted ravioli and when I had the thought of making that into a dessert, let alone my favorite dessert, it literally made me want to jump out of bed and get started. I thought it over for a day or two and decided to create it in simple form so that you can whip it together in a short amount of time with absolutely no stress. You can have this dish completed start to finish in 30-40 minutes (exciting right!?!) If you are an over-achiever you can absolutely make your own pie crust and apple filling rather than buying store-bought and you will even get 5 gold stars for your extra effort!! (does anyone know where you can spend gold stars? or where they come in handy? I have a few saved up myself...)

2 sheets of pie dough (in your grocers refrigerator or freezer section), thawed and at room temperature
1/2 -21 oz can apple pie filling (or you can make your own pie filling)
1 Tsp Apple Pie Spice
3 Tbsp butter, melted
have a cinnamon-sugar blend on hand.

For the icing:

2 Tbsp half and half

Preheat oven to 425 degrees. Place the pie filling in a bowl and use a knife to roughly cut the apple slices into small pieces. You want them cut to approximately 1/2 inch cubes. I did it in the bowl because doing this on a cutting board would just make a mess. If you are making your own pie filling just cut your apples small to begin with before you cook them. Add in the apple pie spice and mix well. Unroll 1 sheet of the pie dough. You can lightly draw a line with a pastry wheel in the pie dough in squares to guide your placement of the filling - DO NOT cut through yet. Place approx 1-2 tsp of filling for each square. Make sure there is enough room on the edges that the edge will seal. Brush all of the edges and in between each drop of filling lightly with the melted butter. Place the top sheet of pie dough. Starting at the center of the dough, begin to press down lightly working the large air pockets out. Press in between each drop filling and use light pressure to form the dough around the drop of filling while working the air out to the edges until you have worked around each drop. Use a fluted pastry wheel to cut the ravioli out. This is just a free-hand process, they do not all need to be uniform and the same. The pie dough is round so you will have a couple odd angles. Make sure to cut all edges of the dough with the fluted pastry wheel. Discard excess dough. Use your thumb and index-finger to pinch all the way around each ravioli (as shown in photos below). This will give the edge a pretty edge similar to that of a ravioli. Brush each ravioli with melted butter and lay them butter-side down on a baking sheet covered with parchment paper. Butter the side facing up and sprinkle with the cinnamon-sugar blend. Place in the oven for 15 minutes. Let cool slightly for 5-10 minutes. Mix the icing ingredients together and drizzle over the ravioli. Serve warm or room temperature (or with a scoop of vanilla ice cream). 
at 9:42 AM