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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This is a recipe I found on Pillsbury's web site which is easy enough for a weeknight dessert, especially if you premake the crust. You could probably substitue fresh apples for the canned and acheive a wonderful result. I also want to try this with a crust made of gingersnaps. Ingredients:
1 (15 ounce) box refrigerated pie crusts, softened as directed on box |
2 (6 ounce) containers custard style creme caramel yogurt |
1 (3 ounce) package cream cheese, softened |
1 (21 ounce) can apple pie filling |
3 tablespoons caramel topping (bought or homemade) |
Directions:
1. Heat oven to 375°F Remove pie crusts from pouches.
2. Place 1 crust flat in center of ungreased large cookie sheet.
3. If necessary, press out folds or creases.
4. Place second crust flat over first crust, matching edges and pressing to seal.
5. With rolling pin, roll out into 14-inch round.
6. Fold 1/2 inch of crust edge under, forming border; press to seal seam.
7. If desired, flute edge.
8. Prick crust generously with fork.
9. Bake 20 to 25 minutes or until golden brown.
10. Cool completely, about 30 minutes.
11. In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended.
12. Spread evenly over cooled baked crust.
13. Spread pie filling evenly over yogurt mixture.
14. Drizzle caramel topping over top.
15. Cut into wedges.
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