Anyway. I got inspired by this blog post on Eat Live Run, but needed to make a few adaptations to fit my own cooking philosophy.
Namely: Needs more sugar. Needs fewer steps.
So in lieu of baking my own bread, I picked up some Pillsbury refrigerated pie crusts (the rolled-up kind) and used a simplified version of my mom's apple crisp recipe as the filling. This recipe makes two braids.
- 5 apples, peeled and chopped
- 1/2 cup brown sugar
- 1/4 cup flour
- heaping spoonful of margarine or butter, melted
- 1/2 t. cinnamon
- 1/2 t. nutmeg
With the diagonals facing down and away from the center, start braiding your dough like you're lacing up a corset.(In the photo below, the starting point was the lower-right part.)
Put it in the oven on 375 degrees for about 15-20 minutes. Depends on your oven. Watch for the edges to turn slightly golden.
Last, you'll need to make a glaze to put on top.
- 3/4 cup confectioner's sugar
- 1 T. milk
- 1/4 t. vanilla
Stir it up and pour it all over the braid while it's still warm. This whole recipe honestly took me about 10-15 minutes and two bowls to prepare. Not going to lie, I ate the "first draft" pretty much entirely by myself, and then took the second braid to a baby shower, where everyone polished it off. It's delish.