CINNAMON-RAISIN APPLE CRISP PIE
Golden raisins provide a delicate sweetness in a tasty apple pie made easily in a frozen pie crust.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Place cookie sheet on oven rack.
- In large bowl, stir together granulated sugar, 3 tablespoons flour, the cinnamon and nutmeg. Stir in apples and raisins; toss to coat. Spoon into frozen pie crust.
- In medium bowl, mix topping ingredients except walnuts with pastry blender or fork until crumbly; stir in walnuts. Sprinkle over filling.
- Bake on cookie sheet 20 minutes. Place sheet of foil over pie to prevent excessive browning. Bake 20 to 30 minutes longer or until filling is bubbly and topping is golden brown. Cool at least 30 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 52 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 28 g, TransFat 0 g
PILLSBURY PERFECT APPLE PIE
This is directly off the side of the box of the Pillsbury refrigerated pie crusts. (The roll out kind) This one NEVER fails, and has a "real version" and an each shortcut version. THANK YOU PILLSBURY!
Provided by Big D Texas
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Place one pie crust in a 9" pie place. Press firmly against the side and bottom.
- In a large bowl, gently mix filling ingredients; spoon into crust-line pie plates. Top with second pie crust. Wrap excess top pie crust under the bottom crust edge, pressing edges together to seal; flute. Cut slits of shapes in several places of top crust.
- Bake 40 - 45 minutes, or until apples are tender and crust is golden brown. Cover crust with 2-3 inch wide strips of foil 15 - 20 minutes of baking to prevent excessive browning. I bought one of those round crust shields that really works here. Cool on cooling rack at least 2 hours before serving.
- Variation short cut: One 21 oz can of apple pie filling and one 21 oz can of sliced apples can be substituted for the filling - still use the spices.
- Add- on - Caramel Apple Pie - immediately after removing pie from the oven, drizzle 1/3 cup (or less) of caramel sundae toppng (like Smuckers) on top of the pie and sprinkle with @ with two tablespoons of chopped pecans. I have done this and it is wonderful both in taste and appearance.
Nutrition Facts : Calories 356.8, Fat 15.1, SaturatedFat 3.8, Sodium 307.6, Carbohydrate 54, Fiber 4.1, Sugar 28.6, Protein 3.2
MAKE-AHEAD APPLE PIE CINNAMON ROLL BREAKFAST BAKE
Assemble this quick and easy bake the night before so it's ready to pop in the oven for a delicious breakfast come morning! Apple pie filling gets tucked inside cinnamon roll dough with extra cinnamon and sugar for a breakfast bake that's sure to find its way into your regular breakfast rotation (and your heart!).
Provided by Pillsbury Kitchens
Categories Breakfast
Time 9h50m
Yield 12
Number Of Ingredients 5
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large resealable food-storage plastic bag, mix sugar and cinnamon. Remove rolls from cans; cover and refrigerate icing containers. Separate dough into 10 rolls; cut each into 6 pieces. Add roll pieces to large bowl; drizzle with melted butter, tossing to coat.
- Add half of the roll pieces to bag with sugar and cinnamon mixture; seal and shake to coat pieces, breaking up any large clumps. Remove from bag, and arrange pieces in baking dish. Repeat for remaining dough; discard any remaining sugar mixture. Cover and refrigerate overnight (9 to 12 hours).
- Heat oven to 350°F. Remove baking dish from refrigerator. In small bowl, add apple pie filling; cut apples into 1-inch pieces with kitchen scissors. Drop 12 tablespoonfuls apple pie filling on top of dough, creating pockets of filling, and spacing about 2 inches apart.
- Bake 27 to 32 minutes or until dough is baked through in center and deep golden brown around edges. If starting to brown too much, cover with foil last 5 minutes of baking.
- Cool 10 minutes. In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until stirred smooth and thin enough to drizzle. Drizzle icing on top before serving.
Nutrition Facts : Calories 390, Carbohydrate 56 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 31 g, TransFat 0 g
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CINNAMON-APPLE PERSONAL PIES RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 4Total Time 1 hr 20 minsCategory Dessert
- Heat oven to 350°F. Line cookie sheet with parchment paper. In large bowl, mix granulated sugar, flour and ground cinnamon; stir in apple.
- Unroll 1 pie crust on lightly floured surface. With rolling pin, roll out crust until 12 inches in diameter. Press pie mold on crust forming 4 dough rounds. Turn mold over; place 1 dough round into one side of mold, pushing down gently to fill mold, making sure dough is stretched to edge of mold.
- Spoon 1/4 cup apple mixture onto center of dough round. Place 5 cinnamon candies evenly over apple mixture. Lightly brush egg on edge of dough round. Place second dough round with air vent on top of filling, making sure scalloped edges match. Close mold; press to crimp and seal pie.
- With table knife and using light pressure, trace apple shape onto pie. Lightly brush beaten egg over apple design on crust; sprinkle 1 teaspoon red sugar over top. With fork, prick top of crust in 2 places to allow steam to escape during baking. Carefully remove pie from mold; place on cookie sheet. Repeat with remaining pie crust and filling to make 3 more pies.
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- On lightly floured surface, roll 1 pie crust into 12-inch circle, and place in ungreased 9-inch glass pie plate. Press firmly against side and bottom, folding extra crust underneath and pressing on top rim of pie plate. Refrigerate.
- In small bowl, mix 2 tablespoons sugar and 1/2 teaspoon of the cinnamon. On lightly floured surface, unroll second pie crust and fold in half. Roll into 13x9-inch rectangle. Brush with 1 tablespoon of the melted butter, and sprinkle with sugar mixture and pecans, to within 1/4 inch of edges. Starting at long edge, tightly roll into log, pressing seam together and pinching ends to seal. Refrigerate until firm, about 30 minutes.
- Heat oven to 425°F; place large cookie sheet on bottom rack of oven to catch any drips. In large bowl, mix apples, 1/2 cup sugar, remaining 1 1/2 teaspoons cinnamon, the flour and salt until combined; transfer mixture to pie crust-lined pie plate.
- Trim ends of dough log to a 12-inch log. Cut dough log into 40 slices. Arrange slices over apple mixture, pinching outer edge of pie crust over and onto outer crust rounds. Brush tops of crust rounds with remaining 1 tablespoon melted butter.
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