9-inch deep-dish pie plate with prepared pastry.
In a
Line pie plate with bottom crust.
Pare, core and slice apples and place in pastry-lined plate.
Mix together sugar, flour and cinnamon until it looks like all sugar.
Sprinkle over sliced apples and shake sugar mixture down into the pie.
Dot with butter.
Grease 9-inch pie plate with butter, then slice apples and layer in bottom of pie plate.
Mix cinnamon and sugar together and sprinkle over apples.
Stir together butter, brown sugar, flour, salt, water and chopped pecans.
Mixture will be gooey.
Spread over apples with knife dipped in water.
Bake at 350\u00b0 for 1 hour.
Peel, core and slice apples.
Mix with spices, vanilla and lemon juice.
Crush Shredded Wheat.
Spray a pie plate with Pam. Put in a layer of Shredded Wheat; cover with a layer of apples. End with Shredded Wheat; spray lightly with Pam.
Cover loosely with foil.
Bake at 350\u00b0 for 45 minutes.
You may serve ala mode with nonfat frozen yogurt.
Preheat oven to 375\u00b0. Line a 9-inch pie plate with pastry. In a large bowl, combine apples, orange juice and cranberries. Stir together sugar, flour and spices; stir this mixture into apples. Spoon into pastry crust and dab butter over apples. Put second crust over apple mixture. Cut slits in the top and seal edges. Cover edges of crust with foil. Bake for 25 minutes. Remove foil and bake 25 to 30 more minutes, until crust is golden brown. Brush top with butter and sprinkle with sugar, if you like.
Line pie plate with pastry.
Mix together sugar, flour, apple pie spice and butter until crumbly (use pastry blender or 2 knives).
Spread about one third of this mixture over the bottom of the pastry.
Peel apples, core and cut into slices.
Place in crust.
Spoon remaining sugar mixture over the apples.
Bake at 350\u00b0 until golden brown (about one hour).
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.
Fill pie plate with apples.
Sprinkle cinnamon on top. Combine remaining ingredients; spread over apples.
Bake at 350\u00b0 for 45 minutes.
irections, fold in 1 Tbl. apple pie filling and cheddar, set aside
n a bowl. Add to apple mixture; cook and stir for
he filling*: Bring the apple cider to a boil in
If apples lack tartness, sprinkle with the 1 tablespoon lemon juice.
In mixing bowl, combine sugar, flour, cinnamon and nutmeg (for a very juicy pie, omit the flour).
Add sugar mixture to the sliced apples; toss to mix.
Fill pastry-lined pie plate with apple mixture; dot with butter or margarine.
Cut slits in top crust for escape of steam; place pastry atop filling.
Seal and flute edge.
Sprinkle some sugar atop, if desired.
r>saucepan combine cranberries and apple cider.
Cook and stir
00b0; line a 9-inch pie plate with 1 rolled-out crust.
Combine lemon juice, apple juice, flour and cinnamon in a bowl. Mix with apples and raisins in a large bowl.
Line 10-inch pie plate with half the pastry.
Fill with apple mixture; dot with butter.
Cover with top crust; cut vents.
Bake at 425\u00b0 for 40 to 45 minutes or until golden brown.
Mix all ingredients and place in pie plate sprayed with vegetable spray.
Bake 30 minutes at 350\u00b0.
Serve with low-fat whipped topping.
Line a 9-inch pie plate with 1/2 pastry rolled to 1/8-inch thickness, allowing 1-inch overhang.
In a large bowl, stir together sugar, cornstarch and cinnamon. Toss with apple slices and lemon juice until coated. Turn into pie plate.
Dot with margarine. Roll remaining pastry to 12-inch circle.
Make several slits to permit steam to escape.
Cover pie with pastry. Seal and flute edge.
Bake in a 425\u00b0 oven for 50 minutes or until crust is golden and apples are tender.
Makes one 9-inch pie.
an with cooking spray. Set aside.
Roll out each pie dough
line a 9-inch pie plate with pastry.
Trim pastry 1
60\u00b0F.
For this recipe, will need 8 individual-sized