our apple mixture into frozen pie crust.
Make the streusel crumb topping
an the top of an 8\" diameter pie dish
side.
Roll out each pie dough and cut out six
br>Line a 9-inch pie pan with half of the
60\u00b0F.
For this recipe, will need 8 individual-sized
Preheat oven to 375
Open crescent rolls and cut into 12 equal pieces. Roll each piece into a ball
Stir pie filling and crescents to coat balls with pie filling
Pour into 2 qt casserole dish, make sure crescents are on top of pie filling
Bake 25-30 minutes or until crescents are completely cooked, flip crescents after 15 minutes of cooking. Serve warm with ice cream or milk
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.)
Mix flour and 1 tablespoon sugar together and sprinkle on bottom of pie shell.
Place apple slices in shell and pour the cream over them.
Combine 3/4 cup sugar and cracker crumbs, flour, salt, pecans and cinnamon.
Sprinkle over the apples.
Heat together butter and caramel sauce, stir until well blended and pour over the topping.
Bake in a moderate oven (350\u00b0) for one hour.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Place sliced apples into oblong pan; sprinkle with sugar, nutmeg, cinnamon and cold water.
In separate bowl, combine 1 stick butter, brown sugar, flour and salt.
Mix with fingertips and sprinkle over apples.
Bake at 350\u00b0 for 50 to 60 minutes. Serve hot or cold with ice cream or whipped cream.
ttom layer of pie pastry into a 9\" pie plate and set
o line a 9-inch pie dish. Refrigerate until ready to
Lay out a sheet of Pie Crust, sprinkle it with some
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.
Heat oven to 425 degrees.
Mix sugar with apple pie filling and pour into bottom pie crust.
Sprinkle with cinnamon and dot with butter.
Place second crust over filling; press together and seal. Sprinkle a small amount of sugar over top of second crust. Cut small slits in top of crust to vent.
Bake 35 to 40 minutes. Let cool; top with pecan halves and zig-zag small streams of butterscotch over pie to decorate.
75 degrees F.
Spray pie pan with a little nonstick
br>Place one of the pie crusts into a 9 inch
y tips for a perfect pie crust: use hands as
12-inch deep-dish pie plate. Place bottom crust in
Place one pie crust in a baking dish. Combine spices with LUCKY LEAF Apple Pie Filling. Pour apple mixture into crust. Melt caramels and milk in microwave-safe bowl for about a minute, stirring twice. Pour melted caramels over the LUCKY LEAF Apple Pie Filling. Place pecans on top and cover with the second crust. Vent crust for baking. Brush top of pie crust with the beaten egg wash and sprinkle with 1 teaspoons sugar. Bake at 425 for 45 minutes.