Preheat oven to 425 degrees F (220 degrees C).
In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan.
In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir.
Bake in preheated oven for 40 to 45 minutes, until crust is browned.
In small mixer bowl, combine flour, baking powder, salt, sugar, egg, shortening and water; blend well and beat two minutes at medium speed.
Pour batter into deep 9\" pie pan.
Combine pie filling, lemon juice and apple pie spice and pour into center of batter.
Bake at 425\u00b0 for 45 to 50 minutes.
o 400\u00b0F.
Mix apple pie filling, sugar, cinnamon, nutmeg,
nder pie pan.
Prepare pastry for single-crust pie.
Place in pie plate
For pie crust- In a large bowl,
nch deep-dish pie plate. Place bottom crust in pie plate. Brush 1
e hour.
While crust is chilling bring apple juice, sugars, cinnamon
Lay out a sheet of Pie Crust, sprinkle it with some flour
ttom layer of pie pastry into a 9\" pie plate and
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.
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
side.
Roll out each pie dough and cut out six
Place 1 pie crust in pie pan.
Add apple pie mix in crust, sprinkle with flour, then cinnamon candy over the apples.
Place other crust over apple.
Crimp edges.
Bake at 375\u00b0 for approximately 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and combine with apple pie filling. Transfer to pie crust and top with cheese.
Bake in preheated oven for 25 to 30 minutes, or until pie crust is golden brown.
Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.
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.
Take one pie crust and sprinkle bottom lightly with sugar and cinnamon.
Pour apple pie filling into crust.
Take some sugar and cinnamon and sprinkle over top of filling, as desired.
Cut second pie crust into long strips and place slightly apart on top of pie filling.
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.