Saturday, January 9, 2010

Caramel-Apple Streusel Pie


Well for dessert with cup of coffee after the Turkey Pot Pie (see below for Turkey Pot Pie Recipe), try this Caramel-Apple Streusel Pie! Its Saturday, lets relax, its cold outside for most and nothing is better than comfort food and time with family and friends! Its from Pillsbury!
6 cups sliced peeled ripe apples
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
3/4 cup old-fashioned oats
1 tablespoon all-purpose flour
3 tablespoons sugar
1/4 cup cold butter or margarine
18 caramels, unwrapped
5 tablespoons milk
1/4 cup chopped pecans

DIRECTIONS
1. Heat oven to 400°F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, the tapioca, cinnamon, salt and nutmeg. Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.
2. In small bowl, mix oats, flour and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.
3. Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.
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Turkey Pot Pie


Lets start the year with a simple dish from Pillsbury! Comfort Food at its best! Turkey Pot Pie!


Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked turkey
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

DIRECTIONS
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2. In a 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
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