This probably seems like the weirdest recipe by name, but it might be the coolest! Let’s get to this Apple Pie Calzone!
I made Graham Cracker Cinnamon Rolls awhile ago, and I really wanted to use the dough in another context. I mean, it was really good!
Whenever I think about graham crackers, pie comes to mind. The one thing I don’t like about pie is that it doesn’t stay together and can’t be held with your hands. I have always wanted the full experience to be easier to eat. I know… lame and weak, but come on, wouldn’t it be cool?
So, in making this apple pie calzone, it’s key that you make a dough that is firm enough to hold the filling. A dough that has too much moisture will not form a nice crust and might turn out gummy.
For this calzone, make sure to make the dough nice and elastic. It should not sticky to your fingers at all or leave a finger imprint. Just stretchy and pliable.
It’s also worth noting that this isn’t the flaky buttery crust that we most often pair with apple pie. It is a graham cracker yeast dough. Just a reminder 🙂
The filling should also not be too liquid or else the dough has no hope than to be soggy. The apples need to be cooked down to release most of their moisture so none of it cooks out, puddles inside the calzone and steams the bread (making it soggy!)
If you do try this apple pie calzone recipe, definitely let me know how it goes! I still need to try this with different types of apples because I know that effects flavor and texture as well.
5 Word Summary:
Apple pie spices
If you like apples, check these recipes out!
Apple Pie Calzone
This seemingly bizarre recipe is actually incredibly tasty and easy to make. Graham cracker dough wrapped around a delicious apple pie filling, it's like a hand pie! These calzones are vegan and dairy-free.
for the dough:
- 1 cup lukewarm water (110 degrees F)
- 1 tbsp yeast (instant or active dry)
- 2 cups all purpose flour (more as necessary)
- 1 cup crushed graham crackers (~1 packet)
- 1/4 cup granulated sugar 1
- 1/4 tsp ground cinnamon
- 2 tbsp oil 2
for the filling:
- 6 apples peeled, cored, and thinly sliced 3
- 1/2 cup coconut sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
for the dough:
In a large bowl, microwave the water to be about 110-115 degrees F. If you stick your finger in, it should feel just slightly warm.
Pour in the yeast and stir until it dissolves. Allow to proof.
In the bowl of a stand mixer, combine all the ingredients: proofed yeast, flour, crushed graham cracker, sugar, cinnamon, and oil.
Once the yeast has become foamy and bubbly, pour into the bowl, use the dough attachment, and mix on medium speed until a tacky but not too sticky dough forms. Add flour and water appropriately.
Place dough in a greased bowl and cover with a tamp paper towel or kitchen towel and allow to rise in a warm place. Allow to double in size (takes about 45 minutes to an hour).
Once the dough is done proofing, make the filling. Combine the sugar, cornstarch, cinnamon and nutmeg. Toss the apples in the mixture.
On a floured surface, roll the dough into a large sausage. Cut the dough into 20 equal pieces. Roll each into a circle, place some filling in, fold over, and pinch the sides. You can use a fork to make it tighter or just crimp the edges with your hands.
Brush the tops with a bit of oil or melted butter and sprinkle with sugar. Place each calzone on a parchment lined baking sheet. Allow to rest while you preheat your oven to 400 degrees F.
Bake for 20 minutes or until they are golden brown and the dough is fully cooked. The easiest way is to check is if the bottom is golden and a crust has formed. Enjoy warm or cooled.
- For this recipe, I used coconut sugar. Cane, white, brown, etc. all work.
- I used avocado oil but coconut, olive, vegetable, canola, etc. all work.
- I used a mixture of apples from my garden. They are Golden Delicious apples, but feel free to use any type. Granny Smith would work really well.