Holiday Pies: Apple and Pumpkin

Around Thanksgiving and Christmas, apple and pumpkin pies are a must-have.  But the trouble is, sometimes you have to pick!  Have no fear, when you’re making Toas-Tite sized pies, you don’t have to make that decision.  You can have your pie and eat it too.

Apple Pie Pudgy Pie

Ingredients:

• 1/2 a small apple, sliced thin
• 1/4 tsp of granulated sugar
• 1/8 tsp of ground cinnamon
• 2 slices of bread
• Butter

Directions:

1. Prepare your apple by slicing it in thin slices.  With thinner slices, your pie filling will cook faster and ensure the apple slices won’t be too crunchy.  Place the slices in a small bowl.

2. Sprinkle the sugar and cinnamon on top of the apples and mix them up to evenly coat the apples.
3. Butter one side of each slice of bread.
4. Place the buttered side into the grill.
5. Layer the apple slices into the clamshell.

6. Place the second piece of bread on top and carefully close the grill.
7. Trim the excess bread and toast over medium heat for 3 to 4 minutes on either side.  At this heat and duration, the apples will still be slightly crisp.  If you prefer your apples to be more cooked, toast over low heat for 6 minutes on each side, flipping the grill every 2 minutes.

The 4 P’s: Pumpkin Pie Pudgy Pie

Ingredients:

• 4 Tbsp of pumpkin pie filling (set aside from your pie makings)
• 2 slices of bread
• Butter

Directions:

1. Butter one side of each slice of bread.
2. Place the buttered side into the Toas-Tite grill.
3. Dollop the pumpkin pie filling onto the slice of bread.
4. Place the other slice of bread on top, buttered side up.
5. Close the grill and trim the excess bread.
6. Toast over low heat for 5 to 6 minutes on each slide, flipping the grill every 2 minutes.

Pie image from Flickr’s andrewmalone