Recipe by Jessica Brancato-Montanaro
"Found this one in an old family cookbook!"
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1 (8 inch)
prepared graham cracker crust
sweetened condensed milk
ground cinnamon, or to taste
I tripled the recipie to make two pies, I always fill the pans to the top, . It was super easy and I was amazed how awesome they turned out. It has a creamy texture not unlike a cheese cake. So far everyone loves it. Totally bringing them for the Christmas dessert!
This was just OK for us. I like the flavor but the texture doesn't appeal to me - creamy yet wet. I added a bit of vanilla extract to mine. Also, I think I would prefer a regular pasty pie shell instead of the graham cracker crust.
Very good, I left out the milk and eggs, used chunky applesauce..even better!
I was looking for something different to make and tried this. I doubled the recipe and made 2 pies. Baked them for about 55 minutes and they turned out great! Loved the texture and tasted great!
I used fresh apples, peeled, diced and boiled with a small amount of water and splenda to sweeten. Also used egg substitute and added some coconut. This has become a family favorite and is so simple.
I made this recipe today and it wasn't overly flavorful but served warm out of the oven I must say it is a nice comfort food. Made two of them as I was looking for a dessert that would be easy to digest for a relative with cancer and this one fit the bill. I will make it again. Tastes great on a cold fall afternoon with a cup of steaming hot coffee.
Followed recipe exactly. I don't know what I expected, but this was very bland. Noone in my house wanted seconds.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 119
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