Featured Rapid Recipe
Created by kentwhitaker, October 17, 2012
I was talking to my buddy Kim Miller who is a model, fitness expert, actor, photographer, beauty contestant and more. Well, let me rephrase the start of this... I was not talking to Kim... I was begging Kim for her pancake recipe! I'm a pancake freak and thankfully Kim knows that.
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3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute.
Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning.
Cool on cooling rack at least 2 hours before serving.
Two cans (21 oz each) apple pie filling can be substituted for the filling. For an Caramel-Pecan Apple Pie: Immediately after removing pie from oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.
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