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We are so busy. Not by choice, but because Jamie and I both work for tech-related companies, along with the holidays, we have to prep for the huge CES show in Vegas right after New Year’s. Thankfully, Marie Callender’s pot pies make it easy to put together a delicious dinner with very little effort, and just a little bit of time.
Pot pies are one of the favorite comfort foods, and Marie Callender’s are my favorite brand if I’m not making one from scratch (which basically never happens) I love the flavorful gravy and all white-meat chicken, but what really wins it for me is that crust. Because YUM.
Now here’s the cool thing; when it only takes me 5 minutes to prep dinner? I have time to make a special dessert to go with it! Total mom win.
Because the crust is our favorite part, I love to make pie crust cookies, and they are so quick and easy, you’ll start inventing reasons to make them. Because the thing is, I totally use frozen store-bought pie crust. I buy the rolled kind in the freezer section. Cheater cheater but shhhh! don’t tell! I can grab everything I need at Walmart, while I’m getting the pot pies that we’ll be eating too.
- 1 pkg. Frozen pie crust (rolled)
- Apple Butter
- 1 egg
- Splash of milk
- Turbinado sugar
- Preheat over to 350
- Unroll pie crust and use cookie cutter to cut shapes as desired.
- Spread approximately 1 teaspoon of apple butter on half the crust pieces.
- Lay 2nd crust on top to line up and cover filling
- Use a fork to gently crimp the edges together
- Use a sharp knife to cut a small slit in top of cookie
- Whisk egg with a splash milk to make egg wash
- Brush cookies with egg wash, sprinkle sugar over all
- Bake on parchment paper covered sheet until golden brown
Now the cookies are delicious, both warm and once they’ve been allowed to cool, but do you want to know what takes them to the next level? Serving them a la mode! Jamie picked up a little ice cream maker at an antiques fair over the summer, so we’re always looking for excuses to make ice cream. The perfect flavor to go with our apple cookies? Cinnamon of course!
This is delicious ice cream for anyone who loves that cozy familiar taste of cinnamon, and I’ve actually now found an ice cream flavor I can eat when it’s cold outside! The flavor is amazing with the apple in the cookie and makes for the perfect finish to a heart and belly-warming meal like a Marie Callender’s pot pie.
- 1 cup white sugar
- 2¼ cups half-and-half
- 2 eggs, beaten
- ¼ cup heavy cream
- 1 tsp. vanilla extract
- 2 tsp. ground cinnamon
- In a saucepan over medium heat, mix sugar and 1½ cups half-and-half.
- Once it starts to simmer, remove from heat.
- Slowly add a portion (about ½) of the milk mixture to the beaten eggs to temper it and keep the eggs from cooking.
- Pour egg mixture back into saucepan, add ¼ cup heavy cream and remaining half-and-half to pan.
- Keep cooking over medium heat until it thickened.
- Remove from heat, stir in vanilla and cinnamon.
- Set aside to cool.
- Make ice cream according to ice cream maker's instructions
How pretty is this, with the flecks of spice in there? I have two kinds of cinnamon in my spice cabinet; the giant bottle I buy so Max can have cinnamon sugar on his oatmeal, and then the good stuff, that I save for special occasions. Homemade cinnamon ice cream is totally a special occasion.
We often make ice cream on the weekends, because it takes a bit of time and the texture impoves a bit if the ice cream has some time to freeze up. But not counting the ice cream making time, my hands on working time to make Marie Callender’s pot pies for dinner with Apple Pie cookies for dessert is less than 15 minutes, which leaves me less time in the kitchen, and more time with Max and Jamie. Because isn’t that what really matters?