Featured Rapid Recipe
Created by kentwhitaker, December 6, 2011
An Easy Crawfish Etouffee recipe courtesy of Mrs. Jake Moody, Eunice - from the Louisiana Hometown Cookbook by Sheila Simmons and Kent Whitaker. Cook stove top or in a crock pot!
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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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