PIZZA POUCHES RECIPES

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APPLE SLAB PIE WITH CRUMBLE TOPPING RECIPE - PILLSBURY.COM



Apple Slab Pie with Crumble Topping Recipe - Pillsbury.com image

Make apple pie for a crowd with this streamlined, streuseled version of the classic American favorite.

Provided by Pillsbury Kitchens

Total Time 1 hours 45 minutes

Prep Time 35 minutes

Yield 15

Number Of Ingredients 9

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup sugar
3 tablespoons all-purpose flour
2 teaspoons apple pie spice or ground cinnamon
9 cups thinly sliced peeled apples (9 medium)
1 cup all-purpose flour
1/2 cup sugar
1/4 cup quick-cooking or old-fashioned oats
1/2 cup cold butter, cut into small pieces

Steps:

  • Heat oven to 425°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
  • Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan.
  • In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and apple pie spice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.
  • In medium bowl, mix Streusel ingredients, cutting in butter with fork or pastry blender until crumbly. Sprinkle evenly over apples.
  • Bake 33 to 38 minutes or until crust is golden brown, filling is bubbling and streusel is browned. Cool on cooling rack 45 minutes before serving.

Nutrition Facts : Calories 300 , CarbohydrateContent 43 g, CholesterolContent 20 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 190 mg, SugarContent 20 g, TransFatContent 0 g

SLOW-COOKER SHEPHERD’S PIE RECIPE - BETTYCROCKER.COM



Slow-Cooker Shepherd’s Pie Recipe - BettyCrocker.com image

Mashed potatoes make this hearty and delicious slow-cooker shepherd’s pie even easier.

Provided by Stephanie Wise

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 can (10.75 oz) condensed tomato soup
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 bag (11 oz) frozen vegetables
4 cups water
6 tablespoons unsalted butter or margarine
1 1/2 cups milk
2 pouches (4.7 oz each) Betty Crocker™ Homestyle creamy butter mashed potatoes
Chopped fresh herbs, if desired

Steps:

  • In 10-inch skillet, cook beef over medium heat, stirring occasionally, until browned; drain. Stir in soup, garlic powder, salt and pepper. Spread mixture evenly in bottom of 6-quart slow cooker. Top evenly with frozen vegetables.
  • In 2-quart saucepan, heat water and butter to a rapid boil. Remove from heat; stir in milk and dry potatoes until just combined. Let stand 1 minute, then stir again. Spread evenly over top of vegetables in slow cooker.
  • Cover and cook on Low heat setting 4 to 5 hours or until warm and vegetables are cooked through.
  • Serve warm sprinkled with herbs.

Nutrition Facts : Calories 852.4 , CarbohydrateContent 68.7 g, CholesterolContent 158.8 mg, FiberContent 3.8 g, ProteinContent 41.0 g, SaturatedFatContent 21.4 g, ServingSize 1 Serving, SodiumContent 2389.6 mg, SugarContent 10.9 g

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