y out a sheet of Pie Crust, sprinkle it with some
onsistency (which should look like cookie-dough), shape it into a
60\u00b0F.
For this recipe, will need 8 individual-sized
side.
Roll out each pie dough and cut out six
Pour apple pie filling into a bowl. Cut each apple slice into thirds using
o 375 degrees F. Line cookie sheet with cooking parchment paper
Preheat oven to 350 degrees.
Press 2/3 of the cookie dough into the bottom of an 8\" x 8\" or 9\" x 9\" baking pan.
Mix the sugar and cinnamon together.
Sprinkle the dough with 2/3 of the sugar and cinnamon mixture.
Spread the apple pie filling over the cookie base.
Take small pieces of the remaining cookie dough and flatten them, then place on top of pie filling, leaving spaces between them.
Sprinkle with the remaining sugar and cinnamon mixture.
Bake about 35 to 40 minutes.
Allow to cool and cut into squares.
o line a 9-inch pie dish. Refrigerate until ready to
ttom layer of pie pastry into a 9\" pie plate and set
Place ice cream in a large bowl. Using a large metal spoon, fold in apple pie filling, cookies, ginger and spice.
Spoon into an 8 x 4-inch loaf pan. Freeze 4 hours, or overnight, until firm.
Preheat over to 350.
Place one of the pie crusts in a deep dish pie plate.
Mix apple pie filling, pineapple, red hots and sugar and place in crust.
Top with lattice crust.
Dot with butter.
Bake on foil-lined cookie sheet 45-60 minutes or until crust is golden and filling is bubbly.
NOTE: This WILL bubble over, so make sure you bake on a foil-lined cookie sheet.
Prep time does not include making the pie crust.
Lay one wonton wrapper on work surface with one point towards you (diamond shape).
Place 1 tablespoon apple pie filling in center.
Moisten edges of wrapper on two sides closest to you.
Fold wrapper in half, forming a triagle. Press to seal edges tightly.
Repeat with remaining filling and wrappers.
Heat oil in heavy skillet to 1/4-1/2 inch in depth.
When hot, add wontons a few at a time.
Brown on both sides and remove to paper toweling to drain.
Sprinkle with powdered sugar and DEVOUR!
Mix Bisquick, sugar and egg until lumpy.
Crumble over apples. Sprinkle apple pie spice (or cinnamon) over all.
Take 1 stick melted margarine and drizzle over top.
May add pecans.
Bake until crispy.
May add Cool Whip.
(This recipe is from the kitchen of Becky Strain.)
Cover the bottom of a standard size cookie sheet with pie crust.
Add apple pie filling.
Spread evenly over the pie crust. Dot with margarine.
Sprinkle brown sugar and cinnamon to taste. Use the remaining pie crusts to cover.
Poke holes in top of crust and seal edges.
Bake at 350\u00b0 as you would for a pie, until done. When cooled completely, frost with powdered sugar icing of slightly runny, but not glaze consistency.
Heat oven to 325\u00b0.
Beat eggs.
Add sugar, oil, apple pie spice, salt, vanilla and baking soda.
Slowly add flour; fold in apples.
Spread mix in a 9 x 13-inch pan.
Bake for 1 hour.
Cake is best after being refrigerated for 1 to 2 days.
Serve with caramel topping.
Preheat oven to 350.
Pour apple pie filling and fried apples in a 13x9 pan evenly.
Sprinkle apples with spices and sugar.
Pour dry cake mix over spices.
Dot with butter.
Sprinkle with nuts.
Bake 45 minutes-1 hour, until cake is brown and bubbling on sides.
Serve warm with ice cream.
b>cookie cutter.
Top 24 dough circles with a teaspoon of apple pie
Prepare pastry and set aside in pie plate.
Mix apples, apple juice, flour and spice.
Stir until all apples are well coated. Add lemon juice and stir.
Taste one piece of apple to check for spice.
Pour into pie plate.
Place pastry on top.
Bake at 425\u00b0 for 40 to 45 minutes or until golden brown.
This tastes delicious.
Just like a regular apple pie but without the sugar.
Bake 1 pie crust at 350\u00b0 until
gg yolk and apple butter. Add flour, cinnamon, apple pie spice, and vanilla