ilk powder, walnuts, Splenda, and apple pie spice.
Add water, vanilla
Create your own apple pie.
Before putting on the top crust, slice an orange wafer thin with skin on and place on top of apples.
Put on top crust.
A nice flavor.
side.
Roll out each pie dough and cut out six
tablespoons of lemon juice for each cup of grated horseradish
o 400\u00b0F. For the apple pie filling, combine the apple, sugar and 1
he fridge for at least 2 hours.
- Make the apple pie filling
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.
he dough for 1 hour.
ith plastic wrap and chill for 20 mins.
Roll out
Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9
Line a 9 inch pie pan with pie dough. Pour thickened filling
hopped the apples in the pie filling, a little smaller.) Bake
ven to 360\u00b0F.
For this recipe, will need 8 individual
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!
Simmer al the ingredients 20 minutes.
Pour apple mixture into unbaked pie crust.
Dot with butter.
Place top crust on and crimp edges.
Brush top with softened butter, flour and milk.
Cut a slash or two in middle of crust.
Bake 20 minutes at 450\u00b0. Sprinkle liberally with powdered sugar while still hot.
Best apple pie ever eaten.
The lemon juice makes the difference.
Heat apple juice; thicken with cornstarch.
Stir in margarine and cinnamon.
Pour thickened apple juice over apples; stir carefully.
Sprinkle with salt.
Pour into pie shell; cover with crust.
Brush top with melted margarine or milk; sprinkle with additional cinnamon.
May use unpeeled, grated apples if desired.
Heat apple juice with cornstarch in a saucepan, stirring constantly.
Stir in next 3 ingredients.
Pour over apples in bowl, mixing carefully.
Spoon into pastry-lined pie plate.
Cover with
remaining pastry.
Brush with melted butter.
Bake in a moderate oven until golden brown.
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.
Peel, core, and pare apples.
Mix all dry ingredients.
Spread 1/3 of apples, followed by 1/3 of sugar mixture into the bottom of prepared unbaked 9in pie crust, repeat twice.
Top with pats of butter, and cover with top pie crust. Cut star shape (an X) into center of crust, slightly pull back dough.
Mix cream with vanilla, pour slowly into opening of crust.
Place on cookie sheet, and bake at 400 for 50 minutes, or until crust is golden brown and juices are bubbling.
My sister, Linda Knight, is the best apple pie maker.
We look forward to arriving in Temple, Texas and seeing a freshly baked pie awaiting.