This recipe is from the 17th Annual Pillsbury Bake-Off in the 1960s.
1 1/2 cups Pillsbury's Best Flour
1/4 tsp salt
1/2 cup Land O'Lakes Butter
1 egg, slightly beaten
1 can apple pie filling
1/3 cup instant minced onion
3 tbsp melted Land O'Lakes Butter
1/2 cup dry bread crumbs
Oven 425 degrees 9-inch pie
Combine flour and salt in large mixing bowl. Cut in butter until mixture is the size of small peas. Add egg. Toss lightly with fork until mixture forms a ball. Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch pie pan. Fold edge to form a standing rim; flute. Combine pie filling and onion; pour into pastry-lined pan. Toss butter and crumbs together lightly; sprinkle over pie filling. Bake at 425 degrees for 25 to 35 minutes. Serve hot or cold as an accompaniment to meats and vegetables.
1/4 tsp salt
1/2 cup Land O'Lakes Butter
1 egg, slightly beaten
1 can apple pie filling
1/3 cup instant minced onion
3 tbsp melted Land O'Lakes Butter
1/2 cup dry bread crumbs
Oven 425 degrees 9-inch pie
Combine flour and salt in large mixing bowl. Cut in butter until mixture is the size of small peas. Add egg. Toss lightly with fork until mixture forms a ball. Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch pie pan. Fold edge to form a standing rim; flute. Combine pie filling and onion; pour into pastry-lined pan. Toss butter and crumbs together lightly; sprinkle over pie filling. Bake at 425 degrees for 25 to 35 minutes. Serve hot or cold as an accompaniment to meats and vegetables.
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