APPLE PIE
This is the apple pie I've been making for years and if using Pillsbury pie crusts (ready-made pie dough in the dairy section) is the perfect pie-making project for kids. Recipe adapted from an old church cookbook.
Provided by ellie_
Categories Pie
Time 1h20m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Line pie pan with bottom crust.
- Peel and slice apples.
- Put 1/2 of the apple slices in prepared pie pan.
- Sprinkle apple slices with 1/2 cup sugar, a little nutmeg and cinnamon.
- Add rest of apples and top with rest of sugar (1/2 cup), a little nutmeg cinnamon, flour and butter or margarine cut into small pieces.
- Sprinkle with lemon juice.
- Cover with top crust.
- Crimp edges together with fork.
- Sprinkle top with sugar and cut steam vents in top crust.
- Put pie on baking sheet in case of spill-overs.
- Bake for 1 hour at 350°F.
ZAPPLE PIE - ZUCCHINI APPLE PIE - MOCK "APPLE PIE" MADE WITH ZUCCHINI
This mock apple pie is made with overgrown zucchini or summer squash. It's so close to the real deal that your family may not believe you when you tell them it's zucchini.
Provided by Laurie Neverman
Number Of Ingredients 13
Steps:
- Prepare pie dough by mixing together flour and salt. Cut in fat using a food processor or pie blender until mixture resembles course crumbs. Gently sprinkle water over flour mixture and stir together until dough holds shape. Do not overmix. Flatten into two disks and refrigerate.
- If you haven't already done so, fillet your zucchini. Slices should be about 1/8 - 1/4 inch thick.
- Combine the zucchini and lemon juice in a medium saucepan. Bring to a boil. Reduce the heat and cook, stirring occasionally, until the zucchini starts to soften, about 5 minutes.
- Add the sugar, cinnamon, ginger and nutmeg and simmer for 5 minutes longer.
- Remove zucchini from heat. Stir in tapioca and let stand for 15 minutes.
- Preheat oven to 425°F and place a rack in the lower third of the oven.
- While zucchini is resting, roll out pie crust. I prefer to roll out my pie crust on lightly floured wax paper so it is easier to move around. Place bottom crust in 9 inch pie plate. Cut small slits in top crust for steam to escape (or wait to cut slits until after the crust is on the pie).
- Spoon zucchini filling into bottom crust. Place top crust and crimp edges. If you didn't cut slits earlier, cut them now.
- Place pie on rack in lower third of oven. Use pie drip pan and pie crust shield if desired. Bake for 20 minutes.
- Reduce heat to 350°F and bake for 30 minutes more. Sprinkle top of pie with reserved sugar. Bake for 10 to 15 minutes, more, until crust is golden and the juices are bubbling through the slits.
- Remove pie from oven and cool on wire rack.
APPLE PIE
Kids will love to help make and eat this comforting, classic fruity pudding with homemade shortcrust pastry
Provided by Good Food team
Categories Dessert, Treat
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. To make the pastry, sift the flour into a large mixing bowl and add the butter or margarine. Using your fingers, mix together until the mixture resembles breadcrumbs.
- Add about 3 tbsp cold water - 1 tbsp at a time - to bind the mixture into a ball. Then wrap it in cling film and leave to chill in the fridge while you prepare the apples, or for 30 mins if you have time.
- While the pastry is chilling, core the apples, then cut into even-sized chunks so they all cook in the same amount of time. Put the apples into the pie dish, drizzle over the honey and add the cinnamon, mixed spice and about 2 tbsp water.
- Roll out the pastry on a floured work surface until it is large enough to cover the pie dish. Using the rolling pin, carefully lift the pastry and lay it over the top of the apple mixture. Carefully trim off the excess pastry (this can be rerolled and cut into shapes to decorate the pie crust if you like) and press the pastry edges onto the dish to create a seal.
- Make a small cut in the pastry so that the air can escape during cooking, then brush with beaten egg to glaze.
- Bake the pie in the oven for 20-30 mins until the pastry is golden and sandy in appearance and the apple filling is bubbling and hot. Serve while still warm with crème fraîche, ice cream or natural yogurt.
Nutrition Facts : Calories 527 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
- In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
- Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
- In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
- Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
- Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
- Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
- Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
BEST APPLE PIE
Lemon juice gives this pie some added zing!
Provided by Debbie Lollo
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl mix together flour, salt, and cinnamon. Add apples and lemon juice. Toss until apples are thoroughly coated. Allow to sit for 10 minutes.
- Pour apples into pastry-lined pie plate. Dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top pastry.
- Bake in preheated oven for 35 to 45 minutes, until crust is golden brown.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 43.7 g, Cholesterol 3.8 mg, Fat 16.7 g, Fiber 5.5 g, Protein 3.4 g, SaturatedFat 4.7 g, Sodium 318.3 mg, Sugar 16.3 g
COMMON APPLE PIE
Steps:
- To make the pie:
- Preheat oven to 450° F.
- Prepare the pastry. Line a 9-inch pie pan with half of the pastry and set aside in the refrigerator, along with the unrolled half, while you make the filling. Taste a few slices of the apples to gauge how much sugar you'll need to make them sweet. In a large bowl, mix the apple slices in the lemon juice. Sprinkle with sugar and cinnamon to taste, then add the mace and nutmeg. Pour the apple mixture into the prepared pastry shell. Mound toward the center and dot with butter. Roll out the remaining pastry and carefully lay it over the apples. Seal the edges, cut vent holes, and decorate with extra pieces of dough cut into decorative shapes. Brush the egg wash over the surface of the pastry. Place the pie pan on a baking sheet (to catch any spill over) and cook in the middle of the oven for 10 minutes. Turn the oven down to 350° F. and continue to cook for about another hour, until the top crust is a beautiful golden brown. If the edges start to darken too much, cover with a ribbon of aluminum foil.
- To make the butter and lard crust:
- Combine the flour, sugar, and salt in the bowl of a food processor fitted with the metal blade. With the top off, sprinkle the butter and lard over the ingredients. Re-cover and pulse a few times until small clumps form. Begin to add the iced water through the feed tube, 1 tablespoon at a time, pulsing quickly until the dough begins to form into a ball. Turn the dough out onto a sheet of plastic wrap. As you wrap the dough in the plastic, form it into a disk. Refrigerate for 30 minutes.
- Take the dough from the refrigerator and cut it into 2 pieces, one slightly bigger than the other. Wrap the smaller piece in plastic wrap and return to the refrigerator. Roll out the bigger piece on a lightly floured surface until it's slightly larger than the pie pan. Drape one end of the dough over the pin and gently lift it up, then slip the pan underneath the dough and lower it into the pan. Press the dough gently - and quickly - against the sides of the pan. Leave about an inch of dough hanging over the sides of the pan and cut any excess away. Refrigerate the crust for at least 30 minutes before either filling or prebaking.
- If you are making a pie with a top crust, after you have filled the pie, take the smaller disk from the refrigerator and roll it out on a lightly floured surface until it's a little bigger than the pie. Drape one end of the dough over the rolling pin, lift it gently, then drape it over the top of the filling. Press the edges together and crimp to seal. Slash a few vents across the top of the crust to allow steam to escape and bake the pie according to the directions in the recipe you are using. (If you are not making a pie with a top crust, either freeze the second dough disk or make an extra bottom crust.) Makes a double 9-inch crust
More about "common apple pie food"
EASY APPLE CRISP (WITHOUT OATS) - COMMON SENSE HOME
From commonsensehome.com
5/5 (1)Total Time 1 hrCategory DessertCalories 129 per serving
- Combine flour, salt, cinnamon, remaining sugar and soft butter. Mix until just blended. Spread crumble topping over apples, evenly distributing over entire dish.
- Bake at 375° F until edges are lightly brown and crisp and center is bubbling, about 50 minutes. Serve warm, with ice cream if desired.
HEALTHY APPLE PIE - ORGANIZE YOURSELF SKINNY
From organizeyourselfskinny.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory DessertCalories 373 per serving
- Grate enough apples (about 2) to get about 1 cup of grated apple. Cut the rest of the apples into 4 sections (throw out the core) and slice the sections into 1/2 inch half moons.
- In a large mixing bowl stir together the sliced apples, grated apple. and 1/4 cup flour. Set aside.
- In a medium pan, over low heat, stir together the brown sugar, salt, butter, and water. Cook until hot, bubbly, and starting to thicken. Stir the sauce consistently so the sugar doesn't stick and burn on the bottom.
7 APPLES TO USE FOR PIE | FOOD & WINE
MASTERING THE BEST APPLE PIE - BAKER BETTIE
From bakerbettie.com
4.5/5 (11)Category All RecipesServings 9Total Time 3 hrs 15 mins
- Before starting your crust, cut your butter into small 1/2″ pieces and place it in the freezer to get very cold for about 15 minutes while you organize the rest of your ingredients.
- In a large mixing bowl, whisk together the flour and salt. Add the shortening to the bowl and use a pastry cutter or a fork to cut the fat through the flour until it is evenly distributed in pea size pieces.
- For the flakiest crust: pour the flour mixture into a gallon ziptop bag and add in the butter. Push all of the air out of the bag and seal. Shake up the flour and butter until it is evenly distributed. Roll a rolling pin over the bag, flattening out the butter until it is all in very thin flakes. Return the mixture to the bowl. Alternatively: you can just add the butter to the mixing bowl and use a pastry cutter or a fork to cut it in until it is the texture of coarse meal.
- Add ice water to the bowl 1 tablespoon at a time and use a fork to gently nudge the flour into the water. Do not aggressively stir or mash the flour and butter down. Be as light and gentle as possible. Once large clumps of dough start forming, gather the dough up and press it together. If it crumbles then you need to add a little more water. If it holds together then you are ready to chill.
THE BEST TASTING APPLES: 25+ DELICIOUS APPLE VARIETIES ...
From homefortheharvest.com
Estimated Reading Time 7 mins
- Honeycrisp Apples. The Honeycrisp Apple is a sweet-tart, incredibly crisp, all-purpose modern apple variety. Developed by the University of Minnesota, these large apples have a golden peel that ripens to a rosy-red blush.
- SweeTango Apples (Minneiska Variety) SweeTango (Minneiska cultivar) is a sweet-tart, incredibly crisp, all-purpose modern club apple. This variety was developed at the University of Minnesota, which bred it as an improved version of their famous Honeycrisp.
- Pink Lady (Cripps Pink) Apples. Pink Lady is a sweet-tart, crisp, all-purpose modern club apple. All Pink Lady apples are of the Cripps Pink cultivar (or natural mutations of Cripps Pink).
- Fuji Apples (The Sweetest!) Fuji is a very sweet, tender, fresh-eating modern apple variety. Developed in Japan, these apples have yellow skin with a red blush and sometimes red stripes.
- Ambrosia Apples. Ambrosia is a honey-sweet, tender-yet-crisp, fresh-eating modern club apple variety. Discovered in British Columbia, Canada, these apples have a golden peel with a pretty rose-pink blush as they ripen.
- Cox’s Orange Pippin Apple. Cox’s Orange Pippin is a sweet and crisp fresh-eating heirloom apple. Cox’s Apple was discovered in England as a chance seedling tree.
- Northern Spy Apples. Northern Spy is a tart, firm heirloom baking apple variety. Discovered in New York state, these are large fruits with a pretty rich red peel.
- Gala Apples. Gala is a sweet-tart, crisp, all-purpose modern apple variety. Developed in New Zealand, these apples have a yellow peel that ripens to a beautiful, rich red color, sometimes in vertical stripes.
- Braeburn Apples. Braeburn is a sweet-tart, crisp, and juicy all-purpose modern apple. Discovered in New Zealand, this apple has a yellow background that matures to red stripes or even a rich red blush.
- Jazz Apples. Jazz is a sweet-tart, crisp, and juicy all-purpose modern club apple variety. Developed in New Zealand as a cross between Gala & Braeburn, these apples have a bright yellow and red peel.
THE APPLE OF MY PIE: RANKING 25 FLAVORS OF PIE, FROM WORST ...
From therecipe.com
- APPLE. Come on, of course apple pie takes the top spot! This simple yet at the same time complex pie combines all kinds of flavors: the tart bite of good, crispy apples, the sweetness of sugar, the buttery, flaky and tender pie crust, and of course the spice blend which can utilize anything from cinnamon and nutmeg to cloves and cardamom.
- CHERRY. There might be another diner staple as popular for dessert as a good slice of cherry pie. This one might have its detractors, people who say it's too sticky or it's too sweet, but there's really no denying that cherry pie is a truly delicious dessert choice, and one that almost everyone will enjoy if you serve it.
- PUMPKIN. This might be a controversial pick to lead off the top three pies, but make no mistake: pumpkin pie is as delicious as it is iconic. From its depth of flavor that combines sweet, savory, and spice, to its alliterative name which can just brighten anyone's mood, pumpkin pie is always a winnner.
- BLUEBERRY. Blueberry pie is the king of berry pies. It's the kind of thing that you should never attempt to eat while wearing white, but even if it stains your clothes, it's so worth it.
- LEMON MERINGUE. Some pies are truly iconic, and that's definitely true of lemon meringue. Not only is this a truly picturesque pie, with its perfect yellow lemon curd and fluffy white meringue, topped with just a little bit of brown from the oven, but it is also delicious.
- KEY LIME. Key lime pie is not something that is often easy to find. This might be due to the fact that it has to be made with actual key limes to get the flavor right, and those are sometimes hard to uncover in certain parts of the world.
- STRAWBERRY. Strawberry pie is the kind of thing that not only brightens up a table but also tastes absolutely delicious. It's like strawberries were made specifically to go in pies.
- PEACH. Peach pie is unfortunately not as common as some other fruit pies, but it should not be underestimated. While most people would prefer to just make something like a peach cobbler (which is basically just all the componenets of a peach pie in a different form), peach pie can really be a surprise hit.
- PECAN. As fun as a derby pie is with its addition of chocolate chips, there really is no topping the traditional pecan pie. With its crunchy pecan topping and melt in your mouth sugary filling, pecan pie really hits all of the right notes in terms of flavor and texture.
- DERBY PIE. Derby pie is not something that is often found outside the state of Kentucky (it is named after the famous horse race), but if you ever manage to get a chance to try it, you won't regret it.
20 INTERESTING FACTS ABOUT APPLE PIE - FACTS LEGEND
From factslegend.org
- According to the common consensus, apple pie is an invention of England. It’s almost a six hundred years old food item.
- Apple pie lovers generally love this delicious dish accompanied with ice creams. There is something unique about this taste combination.
- People make modifications to this dessert item as per taste preferences. For example, earlier Americans liked apple pies that used to have a take-off crust.
- They first used to bake the apple in the crust and then remove the crust. Sugar and spices were added as per taste.
- Although Apple pie is a widely admired food item in America, it’s gaining huge popularity in several other regions of the world.
- Making crust of the apple pie is quite tricky. An ideal amount of flour and water has to be used to make the light and flaky crust. Some bakers use egg crusts to make it richer in taste.
- Some professionals cook the bottom of the crust first to prevent it from getting soggy. Some others don’t follow the process.
73 BEST APPLE DESSERTS TO MAKE THE MOST OF YOUR 2021 ...
From epicurious.com
- Olive Oil Apple Cake with Spiced Sugar. This dairy-free cake hits all the right autumnal notes: it’s earthy thanks to the olive oil and warm thanks to the spices.
- Creole Cream Cheesecake With Caramel-Apple Topping. This tangy cheesecake gets its personality from Creole cream cheese. The topping can take many forms throughout the year (like strawberries in spring), but for fall, there's nothing better than apple slices soaked in a buttery caramel sauce.
- Our Favorite Apple Pie. Rounds of testing the many homemade apple pie recipes on our site yielded our favorite version, which boasts a flaky all-butter pie crust.
- Caramel Apple Drip Cake with Candied Walnuts. Grated apples in the filling give this cake a moist, dense texture, while the caramel glaze and pretty caramelized walnuts make it truly stunning.
- Apple Cider Doughnuts With Cider-Caramel Glaze. The classic farmstand treat gets a double dose of cider goodness from a reduced cider "syrup" that is both mixed into the dough and used as the base for the shiny glaze.
- Apple and Calvados Tart (Galette de Pommes au Calvados) Apple jelly and a boozy Calvados sauce make this a fun and irresistible fall dessert. Don't forget the whipped cream.
- Apple Fritters With Spiced Sugar. Cinnamon, cardamom, and freshly ground black pepper lend warm spice to these sweet fritters. Get This Recipe.
- Apple-Cranberry Crisp With Oatmeal-Cookie Crumble. Inspired by the bright flavors of cranberry sauce, tangy fresh (or frozen) cranberries and sweet orange zest add a floral tartness to this apple crisp.
- Apple Pie Cookies. What could be better than apple pie bars? How about apple pie cookies!? These adorable treats remind us of our favorite apple pie but in hand-held form.
- Apple and Persimmon Tarte Tatin. The delicate, earthy sweetness of Fuyu persimmons is a perfect match for apples in this twist on a classic French dessert.
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