Disclaimer: I received a complimentary Ninja® Precision Processor™ with Auto-Spiralizer™ for my honest review. All opinions expressed are my own.
Okay, so maybe I’m a little late to the game when it comes to spiralized fruits and veggies, but now that I have a Ninja® Precision Processor™ with Auto-Spiralizer™. I’m high-key obsessed with spiralizing, and I’ve already pinned several recipes that use a spiralizer purely because I can’t get enough.
I’m not much of a sweets person, but when it comes to pie, much like Miley, I can’t be tamed. I love pie. All the pie. I’m already scheming about having mini wedding pies at my wedding instead of having a wedding cake. I know. I know. I need to calm down, but my love of pie is so real. I love all the pie – pumpkin, key lime, strawberry, chocolate, sweet potato, etc. etc., but my favorite is the classic apple pie.
For this recipe, I took the Pillsbury apple pie recipe found here and on the refrigerated pie crust box and adapted it to include the spiralizer. My boyfriend and I had a blast spiralizing the apples and gawking over how neat the end results were. The spiralizer was so easy to use, and I’m eager to order more blades to create an even bigger variety of different noodles. I’m going to be a spiralizing madwoman.
1 box Pillsbury refrigerated pie crusts, softened
6-8 apples, spiralized (I used Honeycrisp apples.)
3/4 cup sugar
2 tbsp. all-purpose flour
3/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 tbsp. lemon juice
1// Preheat oven to 425 degrees Fahrenheit.
2// Unroll one of the pie crusts and place into an ungreased glass pie pan, pressing firmly on the sides and bottom.
3// Wash, remove the stem and core all of your apples.
4// Follow the directions on your Ninja® Precision Processor™ with Auto-Spiralizer™ to spiralize your apples. I used the green fettuccine blade. (I think it would also work great with the blue ribbon disk, but the original pack only includes the spaghetti and fettuccine blades.)
5// In a large bowl, mix together all of the ingredients for your filling. (This, of course, is everything except the pie crusts.)
6// Once well-mixed, place your filling into the prepared pie crust.
7// Unroll the remaining pie crust and place it on top, pinching both crusts together to seal.
8// Using a knife, cut slits or designs into the top of the pie. I simply cut four slits in the center of the pie.
9// Bake at 425 degrees F for 20 minutes then remove from oven and place aluminum foil along the sides of the crust to prevent the edges from browning too much.
10// Place back in the oven and bake for an additional 20-25 minutes until apples are tender and crust is golden brown.
11// Cool for a minimum of two hours before serving.
Are you a pie or a cake person?