Oh, man, are YOU all in for a special autumn treat! These Apple Pie Bierocks / Runzas have finally convinced me to like “apple pie”! Something that I have just sadly never cared for my whole life!
It has always made me feel a little …”unAmerican”, you know? But for whatever reason, THESE were a pure delight to me! And my hubby couldn’t have been happier, either!
I was convinced from the start that they would work, but my hubby was a little skeptical at first. But I remembered an old-school dessert called “Apple Brown Betty”, which has layers of fruit and bread crumbs.
So, I thought, while I was on this “bierock/runza” kick, why not try a dessert-style one! One that would end up tasting, I hoped, kind of like an Apple Brown Betty!
Right? I mean, almost the same difference, except more fun to eat!
And luckily we have a winner!! These turned out FAR better than even I had imagined!
And they really are easy to make using simple ingredients, too! I started by using frozen bread dough loaves by Rhodes. Just spray them, wrap them individually in plastic wrap, and pop them into the fridge to thaw overnight.
And the apple pie filling is just as easy to make, too! So please don’t wimp out and buy one of those cans of goop with a couple of mushy apple bits in it. DO make this homemade! You’ll be so glad you did!
I used 6 apples and 3 loaves to make 18 stuffed bierocks, but you can cut back and use 4 apples and 2 loaves, or 2 apples and 1 loaf, also cutting the rest of the recipe to 2/3 or 1/3.
Filling after chilling.
But seriously, you should just go ahead and make them all! You can always keep the filling chilled and make them fresh each morning, thawing one loaf of bread at a time overnight.
Or, you can make all of the filling, use a 1/3 of it for the bierocks, and use the rest of the filling for a crumb top apple pie!
Apple pie filling has so many uses it’s mind boggling! From my pork chops with stuffing, to a filling for layer cakes, turnovers, rolls, pork tenderloin, on top of pork chops, in milkshakes and smoothies, or for anything you need a sweet apple pie filling for!
With it being apple season, be sure to make these wonderful Apple Pie Bierocks/Runzas using fresh-picked apples before the snow starts to fly!
You truly are in for a royal treat! They’re wonderful for breakfast, but also fantastic warmed with vanilla ice cream for dessert, too!
And even those who swear that they don’t care for apple pie…just might change their minds!
Links to my other Bierocks/Runzas:
- 3 (1 lb. each) frozen bread dough loaves (I used Rhodes)
- 1 stick butter, melted
- cinnamon-sugar mix
- For Apple Pie Filling:
- 6 apples (3 Granny Smith and 3 Gala), peeled, sliced, and cut up
- 1 lemon, sliced in half
- 2 cups water
- ¾ cup sugar
- ¼ cup dark brown sugar
- ¼ cup cornstarch
- 1 tsp. cinnamon
- ½ tsp. Pumpkin Pie Spice
- ¼ tsp. salt
- 1 tsp. vanilla
- 2 Tbl. butter
- The Day or Night Before: Spray loaves of dozen bread dough well with butter-flavored no-stick spray. Wrap each individually with plastic wrap. Place in refrigerator to thaw overnight.
- Peel, slice and core apples with an apple corer/slicer, slice wedges into ¼" wide triangles, tossing with a little lemon juice as you go along, adding to a large mixing bowl. When all of the apples are prepared, pour water into a large saucepan with a lid and heat over medium heat. Whisk to mix the sugar, cornstarch, spices salt. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
- Add apples and return to a boil. Reduce heat, cover and low simmer until apples are tender, about 15 minutes, stirring gently about every 5 minutes. Remove from heat and stir in vanilla and butter. GENTLY fold until butter has melted and ingredients are incorporated. Let cool, covered, for at least 30 minutes, then place into refrigerator to chill overnight.
- The Next Day: Preheat oven to 350º F.
- Remove one loaf of thawed bread from fridge, and place (wrapped) onto cutting board. Unwrap and slice into 6 equal sections, keep one piece out, and keep rest wrapped as you go along so that they don't dry out. Place one piece onto board, flatten with palm, and start pushing outward like you would a pizza, into a 5½ - 6 inch circle. Place about ⅓ cup of apple filling into center. Don't try to put too much in. Then bring up two sides, pulling up high over filling, then two more sides and cinch together, pinching closed, and roll under. Turn over and place seam side down onto sprayed baking sheet. Brush with melted butter and sprinkle heavily with cinnamon sugar mixture. (3 parts sugar to 1 part cinnamon is what I mix together.) Continue with rest until one loaf is done.
- TIP: *Don't get any of the filling or sauce on the outside of the dough while cinching the dough closed, or you'll have a difficult time getting it to stick and stay closed.
- When one sheet is done, pop into oven and bake for 20 - 22 minutes until lightly browned and crispy on the outside. (Will sound hollow when tapped.) Start on the second sheet and make two more sheets total.
- Remove from oven, place onto a cooling rack, and let bierocks/runzas cool for 10 minutes, then slice in half and serve warm! (Store leftovers in airtight container in refrigerator.)
- *To Reheat: Place rolls onto a foil-lined baking sheet, and bake for 12 - 15 minutes in a preheated 350º oven.
**Any leftover filling (if you have any extra left) is wonderful, warmed, and served over vanilla ice cream! Also freezes well!