Featured Rapid Recipe
Created by kentwhitaker, April 27, 2012
Another great recipe from King Authur Flour Company. This homemade mix makes unbelievably light, tender pancakes with great flavor, much richer flavor than pancakes made with all-purpose flour, or from store-bought, bleached-flour, boxed pancake mixes. Make a big batch of this dry mix, and store it in the freezer. When you're ready for pancakes, just mix with a few simple ingredients, let rest for 15 minutes, cook, and enjoy!
This recipe comes from our newest cookbook, King Arthur Flour Whole Grain Baking.
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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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