Recipe by Pillsbury®
"This European-style tart is easily shaped on a cookie sheet and has an extra-cinnamony aroma while it bakes. Enjoy it warm from the oven."
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Pillsbury refrigerated pie crust, softened as directed on box
thinly sliced, peeled cooking apples
chopped pecans or walnuts
Whipped cream, if desired
I made this Sat. night and it is fabulous!! I used the Pie Crust IV from this site and it is so delicious. I Almost couldn't help myself. I added more pecan that the recipe calls for because I love pecans. This is a keeper and you MUST try it using this pie crust. :-)
If you make your own crust this is the absolute BEST I've found for this application: 1 1/2c. Flour, 1 stick real butter, 1/2 t. Salt, 1/2 c. Icewater. Just use the basic method for making pie crust (cut cold butter into flour & salt then mix in water) Honestly we like this even more than apple pie! The crispy crust that forms on the bottom is heavenly! Baked mine on a sheet of parchment paper, no pan to wash :-)
Delicious! I used the “Flaky Food Processor Pie Crust” on this website. This is an excellent recipe that I will be making many times.
This tasted great! My only suggestion would be to use a homemade pie crust. I bought one at the store, because I didn't have time to make the crust, and it ripped a small amount when I folded it over the apples mixture. This caused the liquid to leak out a bit while it was baking, which ultimately caused the pie to break apart in the middle. I will certainly make this again, but with a different crust.
I have 3 Pixy Crisp tree's and made this in a pie plate with a store bought pie crust. (Time being limited). It was wonderful and have made 2 for freezing to have on holiday. Putting it in a pie plate kept the crust in tact.
I used homemade apple pie filling and added crushed walnuts on top; served with scoop of cinnamon ice cream. While this was very good while still warm, no one cared for the leftovers the next day. Thanks for sharing something new for us to try.
I used homemade pie crust, and a quarter cup up white sugar as well as a quarter cup of brown sugar, only because I prefer brown. I also picked some apples off the tree outside despite the fact that they were frozen, and it seemed to make no difference besides reducing the time needed for the apples to become tender. (They made for some very cold hands, though!) This turned out beautifully; it's a definite keeper.
This recipe is very delicious. For the crust, I have used no fail crust pie from this site. I added 1 teaspoon cinnamon ant it was a hit. I would put 10 stars if I could.
Thank you for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 76
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