This recipe was inspired by the pies of Valle De Guadalupe in Baja California Norte, Mexico. This sweet treat features cajeta, which is Mexican caramel, for an amazing combination of ...
- 12 Rhodes dinner rolls, thawed and risen
- 2 21-oz. cans apple cinnamon spice pie filling
- 1 cup monterrey jack cheese, shredded
- ½ cup brown sugar
- ¼ cup cajeta (optional)*
- 1 cup sugar
- 1 tbsp butter
- 3 tbsp milk
* Cajeta is Mexican caramel. It has a milkier taste than regular caramel. You may find it in a jar or as wafers wrapped in thin rice paper. As this is an optional ingredient, you can omit it or replace it with regular caramel. Either way, I recommend you try it at some point… it is Yummy!
There are few pies that can be considered truly Mexican. This pie is inspired by the pies of Valle De Guadalupe in Baja California Norte, Mexico. This valley is near Ensenada and is known for its vast vineyards and the apple and cheese pies.
Take 8 rolls and combine them into one large roll. Meanwhile preheat your oven to 350ºF. Roll the dough out in order to cover a 9 inch round cake tin or pie tin. I used a cake tin. Now bake for 5 minutes.
While baking, place an extra small sauce pan over medium heat. Add the butter and let it melt. Then add the milk and slowly stir in the sugar until it is all melted.
Take the tin out of the oven and add sugar mixture to the dough. You can brush it on so as to cover every surface of the dough. Set aside the rest of the sugar mixture for later.
Then add one can of Apple Cinnamon Spice pie filling.
Add half of the cheese...
...and half of the brown sugar.
Repeat with the second can of apple cinnamon spice pie filling then add the remaining cheese and the remaining brown sugar.
If you chose to add the Cajeta, you can do so now. Or some chopped cubes of caramel would work too.
Now take the remaining 4 rolls, and roll them out to cover your pie. Make sure to roll the edges of the dough under the prebaked dough and pinch together.
Add more of the icing mixture to cover all of the dough and cut 4 slits on the top of the pie.
Now bake the pie for 25 to 35 minutes at 350º F.
The result will look like this…
My family had a party to celebrate Mother’s Day in Mexico on May 10th. We all gathered at my Uncle Nieves home on his ranch in Baja California Norte, Mexico. I asked my cousin Juana Lidia Corona to do the honors of grading this recipe. She gave the pie 10 out of 10.