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Apple Pie '63
INGREDIENTS
Caramel Sauce
28 caramels, unwrapped
1/2 cup half-and-half or evaporated milk
Crust
2 1/2 cups Pillsbury BEST® All Purpose, Unbleached or Self Rising Flour*
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup margarine or butter
1/4 cup oil
1/4 cup water
1 egg, beaten
Apple Filling
6 cups sliced peeled apples (about 6 medium)
1 cup sugar
1/3 cup Pillsbury BEST® All Purpose or Unbleached Flour
1 to 2 teaspoons grated lemon peel
2 tablespoons lemon juice
Topping
1 (8-oz.) pkg. cream cheese, softened
1/3 cup sugar
1 egg
1/3 cup chopped nuts
DIRECTIONS
1. Heat oven to 375°F. In small saucepan, combine caramels and half-and-half; cook over low heat, stirring occasionally, until caramels are melted.
Keep warm.
2. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 1/2 cups flour, 1/4 cup sugar and salt. With pastry blender or fork, cut in
margarine until mixture resembles coarse crumbs. Add oil, water and egg; mix well. Press crust mixture evenly in bottom and up sides of ungreased
15x10x1-inch baking pan.
3. In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.
4. In small bowl, combine all topping ingredients except nuts; beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.
5. Bake at 375°F. for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.
High Altitude (3500-6500 ft) No change.
Apple Cobbler Cake
INGREDIENTS
2 (21-oz.) cans apple pie filling
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Butter Recipe or Yellow Cake Mix
3/4 cup butter or margarine, softened
2/3 cup chopped walnuts
1/2 teaspoon cinnamon
1/2 cup milk
Vanilla ice cream
DIRECTIONS
1. Heat oven to 375°F. Heat pie filling in large saucepan over medium heat until very hot, stirring occasionally.
2. Meanwhile, in large bowl, combine cake mix and butter; blend at low speed for 45 to 60 seconds or until crumbly. Place 1 1/2 cups cake mixture in
medium bowl; stir in walnuts and cinnamon until well mixed. Add milk to cake mixture in large bowl; stir until dry particles are moistened.
3. Spoon hot pie filling into ungreased 13x9-inch pan.* Top with heaping spoonfuls of cake batter. Sprinkle with walnut mixture.
4. Bake at 375°F. for 30 to 40 minutes or until topping is golden brown and cracks appear dry. Cool 30 minutes. Serve warm with ice cream.
High Altitude (3500-6500 ft) No change.
Choco-Peanut Butter Cups
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1 cup Hershey's® premier white baking chips (6 oz)
1 1/2 cups JIF® Creamy Peanut Butter
1 cup Hershey's® semi-sweet baking chips (6 oz)
4 Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
DIRECTIONS
1. Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into
24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary).
Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press
dough down in center of each cup to make room for 2 tablespoons filling.
2. Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into
cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
3. In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4cup peanut butter over low heat, stirring constantly. Divide chocolate
mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate
until set, about 1 hour. Remove from muffin cups before serving.
Milk Chocolate-Butterscotch Cafe Cookies
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/3 cup packed brown sugar
1 teaspoon vanilla
3/4 cup old-fashioned oats
1/2 cup Hershey's® butterscotch chips
2 Hershey's® milk chocolate candy bars (1.55 oz each), unwrapped, finely chopped
DIRECTIONS
1. Heat oven to 350°F. Spray 1 large or 2 small cookie sheets with CRISCO® Original No-Stick Cooking Spray. Break up cookie dough into large
bowl. Add brown sugar and vanilla; mix well. Stir in oats, butterscotch chips and chocolate. (Dough will be stiff.)
2. Drop dough by rounded 1/4 cupfuls 2 inches apart onto cookie sheets. Flatten each with fingers to 1/2-inch thickness.
3. Bake 13 to 18 minutes or until cookies are slightly puffed and edges are golden brown. Cool 1 minute; remove from cookie sheets.
Topsy-Turvy Apple Pie
INGREDIENTS
Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon LAND O LAKES® Butter, melted
1 tablespoon corn syrup
1/2 cup Fisher® Chef's Naturals® pecan halves
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
2/3 cup granulated sugar
2 tablespoons Pillsbury BEST® all-purpose flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)
Topping
Whipped cream, if desired
DIRECTIONS
1. Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over
mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
2. In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture.
Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3. Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until
apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn
serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.
French Silk Chocolate Pie
INGREDIENTS
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
3 oz Hershey's® unsweetened chocolate, cut into pieces
1 cup LAND O LAKES® Butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 pasteurized eggs or 1 cup fat-free cholesterol-free egg product
Topping
1/2 cup sweetened whipped cream
Chocolate curls, if desired
DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light
golden brown. Cool completely, about 30 minutes.
2. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat
in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
3. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell.
Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.
Grands!® Little Pies
INGREDIENTS
3/4 cup Pillsbury BEST® all-purpose or unbleached flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup LAND O LAKES® Butter
1/2 cup Fisher® Chef's Naturals® Chopped Nuts, if desired
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1 can (21 oz) apple, blueberry or cherry pie filling
1 to 1 1/2 cups whipping cream
Cinnamon-sugar
DIRECTIONS
1. Heat oven to 350°F. In medium bowl, mix flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture looks like coarse
crumbs. Stir in nuts.
2. Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each
biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2
tablespoons flour mixture. (Cups will be full.)
3. Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on cooling rack. Cool 10 minutes.
4. In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator
INGREDIENTS
Caramel Sauce
28 caramels, unwrapped
1/2 cup half-and-half or evaporated milk
Crust
2 1/2 cups Pillsbury BEST® All Purpose, Unbleached or Self Rising Flour*
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup margarine or butter
1/4 cup oil
1/4 cup water
1 egg, beaten
Apple Filling
6 cups sliced peeled apples (about 6 medium)
1 cup sugar
1/3 cup Pillsbury BEST® All Purpose or Unbleached Flour
1 to 2 teaspoons grated lemon peel
2 tablespoons lemon juice
Topping
1 (8-oz.) pkg. cream cheese, softened
1/3 cup sugar
1 egg
1/3 cup chopped nuts
DIRECTIONS
1. Heat oven to 375°F. In small saucepan, combine caramels and half-and-half; cook over low heat, stirring occasionally, until caramels are melted.
Keep warm.
2. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 1/2 cups flour, 1/4 cup sugar and salt. With pastry blender or fork, cut in
margarine until mixture resembles coarse crumbs. Add oil, water and egg; mix well. Press crust mixture evenly in bottom and up sides of ungreased
15x10x1-inch baking pan.
3. In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.
4. In small bowl, combine all topping ingredients except nuts; beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.
5. Bake at 375°F. for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.
High Altitude (3500-6500 ft) No change.
Apple Cobbler Cake
INGREDIENTS
2 (21-oz.) cans apple pie filling
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Butter Recipe or Yellow Cake Mix
3/4 cup butter or margarine, softened
2/3 cup chopped walnuts
1/2 teaspoon cinnamon
1/2 cup milk
Vanilla ice cream
DIRECTIONS
1. Heat oven to 375°F. Heat pie filling in large saucepan over medium heat until very hot, stirring occasionally.
2. Meanwhile, in large bowl, combine cake mix and butter; blend at low speed for 45 to 60 seconds or until crumbly. Place 1 1/2 cups cake mixture in
medium bowl; stir in walnuts and cinnamon until well mixed. Add milk to cake mixture in large bowl; stir until dry particles are moistened.
3. Spoon hot pie filling into ungreased 13x9-inch pan.* Top with heaping spoonfuls of cake batter. Sprinkle with walnut mixture.
4. Bake at 375°F. for 30 to 40 minutes or until topping is golden brown and cracks appear dry. Cool 30 minutes. Serve warm with ice cream.
High Altitude (3500-6500 ft) No change.
Choco-Peanut Butter Cups
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1 cup Hershey's® premier white baking chips (6 oz)
1 1/2 cups JIF® Creamy Peanut Butter
1 cup Hershey's® semi-sweet baking chips (6 oz)
4 Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
DIRECTIONS
1. Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into
24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary).
Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press
dough down in center of each cup to make room for 2 tablespoons filling.
2. Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into
cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
3. In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4cup peanut butter over low heat, stirring constantly. Divide chocolate
mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate
until set, about 1 hour. Remove from muffin cups before serving.
Milk Chocolate-Butterscotch Cafe Cookies
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/3 cup packed brown sugar
1 teaspoon vanilla
3/4 cup old-fashioned oats
1/2 cup Hershey's® butterscotch chips
2 Hershey's® milk chocolate candy bars (1.55 oz each), unwrapped, finely chopped
DIRECTIONS
1. Heat oven to 350°F. Spray 1 large or 2 small cookie sheets with CRISCO® Original No-Stick Cooking Spray. Break up cookie dough into large
bowl. Add brown sugar and vanilla; mix well. Stir in oats, butterscotch chips and chocolate. (Dough will be stiff.)
2. Drop dough by rounded 1/4 cupfuls 2 inches apart onto cookie sheets. Flatten each with fingers to 1/2-inch thickness.
3. Bake 13 to 18 minutes or until cookies are slightly puffed and edges are golden brown. Cool 1 minute; remove from cookie sheets.
Topsy-Turvy Apple Pie
INGREDIENTS
Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon LAND O LAKES® Butter, melted
1 tablespoon corn syrup
1/2 cup Fisher® Chef's Naturals® pecan halves
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
2/3 cup granulated sugar
2 tablespoons Pillsbury BEST® all-purpose flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)
Topping
Whipped cream, if desired
DIRECTIONS
1. Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over
mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
2. In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture.
Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3. Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until
apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn
serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.
French Silk Chocolate Pie
INGREDIENTS
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
3 oz Hershey's® unsweetened chocolate, cut into pieces
1 cup LAND O LAKES® Butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 pasteurized eggs or 1 cup fat-free cholesterol-free egg product
Topping
1/2 cup sweetened whipped cream
Chocolate curls, if desired
DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light
golden brown. Cool completely, about 30 minutes.
2. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat
in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
3. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell.
Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.
Grands!® Little Pies
INGREDIENTS
3/4 cup Pillsbury BEST® all-purpose or unbleached flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup LAND O LAKES® Butter
1/2 cup Fisher® Chef's Naturals® Chopped Nuts, if desired
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1 can (21 oz) apple, blueberry or cherry pie filling
1 to 1 1/2 cups whipping cream
Cinnamon-sugar
DIRECTIONS
1. Heat oven to 350°F. In medium bowl, mix flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture looks like coarse
crumbs. Stir in nuts.
2. Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each
biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2
tablespoons flour mixture. (Cups will be full.)
3. Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on cooling rack. Cool 10 minutes.
4. In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator