Apple and Pumpkin Spice Strudel

A week or so ago, I found the Pumpkin Spice Alouette Spreadable Cheese in my local Aldi. Since then, I’ve been trying to think of how I might use this cheese in recipe – did I want to try for something savory (the cheese is sweet on it’s own) or do a dessert of sweet dish.

This morning, I decided – sweet – and I wanted to pair it with apples. Yes, yes, I know – I’ve been on a huge apple kick lately – my oldest child reminded me of this – but, it is apple season, after all! I have no shame about it, at all!

I started by slicing 4 -5 small apples (I combined a couple honey crisp with whatever ‘baking apples’ that Walmart had on sale, in a bag, last week), thinly.

In a large bowl, I combined the apples with cinnamon, white sugar, brown sugar and flour.

After mixing well, I let the apple mixture sit while I prepped the rest of the strudel.

I used a store bought, refrigerated, pie crust. I just rolled it out on parchment paper, then added 2 tbsp of the Alouette Pumpkin Spice Spreadable Cheese to the center of the pie crust.

I topped the cheese, with the apple mixture.

Then, I closed up the strudel. You can do a full closure by just folding over the pie crust (and put a couple slits to vent the strudel) – or do what I did, and do small slices on either side of the apples and the overlap the slices, in the center.

I then topped the strudel with an egg wash and sprinkled on some sugar. I placed the strudel (with the parchment paper) onto a baking pan and baked in a 425 degree oven, for approximately 30 minutes. Once your pie crust is golden brown, you’ll know you’re good to go!

After removing the strudel from the oven, I let it sit for about 15 minutes. Then, I topped it with melted Cinnamon Bun Spread from Trader Joe’s.

Easy Apple and Pumpkin Spice Strudel

1 refrigerated pie crust
3-4 apples (sliced thin)
2 tbsp Pumpkin Spice Alouette Cheese
1/4 cup sugar (+ 1/2 tbsp for top of strudel)
1 tbsp brown sugar
1 1/2 tbsp all purpose flour
1/2 tbsp cinnamon
Juice of 1 small lemon (or 1/2 larger lemon)
2 tbsp Trader Joe’s Cinnamon Bun Spread

  • Slice apples thin
  • Mix apples with sugars, flour, cinnamon and lemon juice – set aside
  • Roll out room temperature pie crust
  • Put room temperature Pumpkin Spice Alouette Cheese onto middle of pie crust
  • Top Alouette Cheese with apple mixture
  • Close pie crust, as you wish (I did small slices on each side and tried to overlap them at the center – I left the ends open, for a more rustic appearance)
  • Brush top of strudel with an egg wash
  • Sprinkle sugar over top
  • Bake in 425 degree oven, for 30 minutes (or until the pie crust is golden brown)
  • In microwave, melt 2 tbsp of the Trader Joe’s Cinnamon Bun Spread and drizzle over top of strudel, prior to serving.

Easy Apple Pie

It’s fall y’all! Doesn’t fall make everyone want apple pies? It certainly makes me want an apple pie. And, all week long, I’ve been waiting to make this pie! Finally – the work week was over and it was time – yay!!

I started with refrigerated, store bought, pie crusts. Certainly, you could make homemade pie crust – and, more power to you!! But, I just went the easy route!

For the filling, I used 8 apples (I added one after the picture!), the juice of 1 lemon, white sugar, brown sugar, cinnamon and flour.

I sliced the apples thin and tossed them with the lemon juice. Then, I added in the sugars, cinnamon and flour and mixed through, ensuring that all of the apples were coated. In hindsight, it might be easier to mix the dry ingredients separately and then add – live and learn!

I then piled the apples into the pie plate, where I had added the first pie crust…

Finally, I topped the apples with the remaining pie crust – and sealed the edges, by pinching together the top and bottom pie crusts together at the edge of the pie plate. I added a simple egg wash (1 egg and 2 tsp of cream) to the top and sprinkled with sugar.

The pie was baked for 50 minutes in a 425 degree oven. It came out perfectly golden brown. And, then, the waiting started…

In order to allow the filling to fully set, I let the pie sit for at least 1 1/2 hours (truly, it would have probably been better to wait just a bit longer – but, COME ON!, how long is one expected to wait around while smelling that deliciousness!).

Easy Apple Pie

Refrigerated Pie Crust (2 pieces – for top and bottom)
7-8 small apples (probably about the equivalent of 7 cups when sliced) , sliced thin
1/2 cup white sugar
1/3 cup brown sugar
1/3 cup flour
1 tbsp cinnamon
Juice of 1 lemon

  • Slice apples and toss with juice of 1 lemon
  • Mix in the sugars, flour and cinnamon, ensuring to coat all the apples
  • In pie pan, add one of the pieces of pastry, pushing down into pie plate (trim off any excess if there is any)
  • Add apples into pie plate
  • Top with other piece of pastry and pinch the bottom and top crusts together, to seal the pie
  • Apply egg wash to top of crust and sprinkle with sugar
  • Vent the pie dough, by cutting small slits in the top
  • Bake in 425 degree (I usually bump mine up 25 degrees, so you may want to try 400 degrees) for 45-50 minutes
  • Remove from oven and let rest for at least an hour and half, prior to serving