adding brown sugar and pumpkin pie spice to taste.
Roll
inutes.
Preheat a cake pop maker according to manufacturer's instructions
Carefully remove the pie from the aluminum tin and
oll out one of the pie crusts to 1/8-inch
br>Roll out the Perfect Pie Dough on a well-floured
sugar, lemon juice and apple pie spice. Bring to a boil
ne crust in 9-inch pie plate. Scrape pear filling into
Boil sugar-free Key Lime Pop and add to the dry Jell-O.
Stir until dissolved. Add 1 cup sour cream and whip until the sour cream is blended.
Put in refrigerator until set.
f using an instant ice pop maker, follow the manufacturer's instructions
lace one of the unbaked pie shells in a lightly oiled
-inch double-crust pie.).
FOR THE POP-TARTS: Position a
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
wo 8- or 9-inch pie plates on the counter.
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Pour into freezer bucket by alternating, first with evaporated milk, then pop, then Eagle Brand until all containers have been emptied.
Freeze in hand or electric ice cream maker.
Let stand for a 1/2 hour before serving.
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
200 degrees C).
Roll pie crust out on a lightly
Roll out your extra pie crust about 1/4 inch
9 inch oven-proof pie dish by spraying with some
Pop the sweet taters in the