Type what you have

Ingredients

• ✓ flour
• vegetable shortening
• white sugar
• egg
• orange
• vanilla extract
• masa harina
• baking powder
• cinnamon

Instructions

1. 1 Beat shortening and sugar in a large bowl with an electric mixer until creamy. Mix in eggs, orange zest, and vanilla.
2. 2 Combine corn flour, baking powder, cinnamon, and flour in another bowl; stir to combine. Add 1/2 of the flour mixture to the shortening mixture; mix on low speed until combined. Add remaining flour mixture and knead with your hands until dough is combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll a small portion of dough into a thin log; pinch the ends together to form a small ring. Place onto an ungreased baking sheet. Repeat with the rest of the dough, placing coricos as closely together on two baking sheets as you like; they do not spread.
5. 5 Bake in the preheated oven until coricos are golden brown all over, about 45 minutes, switching racks halfway through.
6. 6 Remove from the oven and transfer to wire racks to cool.

By StuffieAnnie

Ingredients

• ✓ flour
• water
• long-grain white rice
• butter
• whole milk
• white sugar
• egg
• vanilla extract
• heavy cream
• raisin
• cinnamon

Instructions

1. 1 Bring water, rice, and butter to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Whisk together 2 cups milk, sugar, egg, flour, and vanilla in a bowl; pour over cooked rice in the saucepan and stir to combine. Bring to a simmer over low heat and cook, stirring occasionally, for 15 minutes.
3. 3 Stir in remaining 1 cup milk, cream, raisins, and cinnamon until thoroughly mixed. Let cool for a few minutes. Serve warm or cold.

By crys7422

Ingredients

• ✓ flour
• cooking spray
• sugar
• egg
• all-purpose flour
• milk
• baking powder
• vanilla extract
• sweetened condensed milk
• evaporated milk
• heavy cream
• maraschino cherry

Instructions

1. 1 Make the cake: Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with floured cooking spray.
2. 2 Beat 3/4 cup sugar and egg yolks in a mixing bowl with an electric mixer until light in color and doubled in volume. Stir in flour, milk, baking powder, and vanilla.
3. 3 Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, continuing to beat until medium peaks form. Fold 1/3 of the egg white mixture into the egg yolk mixture to lighten it. Fold in remaining egg whites, then pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a cake tester inserted into the middle comes out clean, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Loosen the edges with a knife, then remove the sides. Let cake cool completely on the wire rack, about 20 more minutes.
5. 5 Invert cake onto a deep serving plate and remove the pan bottom. Pierce the cake all over with a two-pronged meat fork or a cake tester.
6. 6 Make the filling and topping: Mix condensed milk, evaporated milk, and 1/4 cup whipping cream together in a bowl. Measure 1 cup milk mixture and refrigerate for another use. Slowly pour remaining milk mixture over the cake until absorbed.
7. 7 Pour remaining whipping cream into a chilled glass or metal bowl. Beat with an electric mixer until it thickens and reaches spreading consistency. Spread whipped cream over cake and garnish with cherries.
8. 8 If not serving immediately, refrigerate until ready to serve.

By Monica Jimenez

Ingredients

• ✓ flour
• butter
• egg
• white sugar
• self-rising flour
• lime
• sweetened condensed milk
• evaporated milk
• heavy cream
• amaretto liqueur
• heavy cream
• peach
• lime zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
3. 3 Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
4. 4 Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
5. 5 Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
6. 6 Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
7. 7 Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

By mega

Ingredients

• ✓ flour
• cooking spray
• white cake mix
• all-purpose flour
• egg
• sugar
• milk
• canola oil
• vanilla extract
• baking powder
• evaporated milk
• sweetened condensed milk
• heavy cream
• coconut extract
• heavy cream
• vanilla pudding mix

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two 9-inch round cake pans with cooking spray.
2. 2 Combine cake mix, flour, eggs, sugar, milk, canola oil, 1 teaspoon vanilla extract, and baking powder in a large bowl until thoroughly blended; pour into the prepared cake pans.
3. 3 Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool cakes in pans about 10 minutes, then remove from pans. Place on wire racks to cool completely.
4. 4 Whisk evaporated milk, sweetened condensed milk, 6 tablespoons cream, remaining 1/2 teaspoon vanilla extract, and coconut extract in a bowl until smooth; refrigerate tres leches mixture.
5. 5 Beat 2 cups cream and pudding mix together in a separate bowl with an electric mixer until soft peaks form, 3 to 5 minutes; refrigerate mousse filling.
6. 6 Level cake by lightly cutting off a thin layer of each cake top using a long serrated knife. Place cakes, leveled-sides up, on pieces of waxed paper. Poke holes all over cakes with a skewer. Slowly pour tres leches mixture over cakes, about 1/2 cup at a time, waiting until mixture has soaked in before adding more. Wrap cake layers in plastic wrap; refrigerate until chilled, at least 4 hours.
7. 7 Unwrap one cake layer; place onto a serving platter, leveled-side up. Top cake with mousse filling. Gently place second cake layer over filling, leveled-side down. Refrigerate leftovers.

By Angela Welch

Ingredients

• ✓ flour
• white sugar
• heavy cream
• heavy cream
• butter
• milk chocolate bar
• dark chocolate
• white sugar
• white sugar
• egg
• yogurt
• cinnamon
• cocoa powder
• almond
• butter
• butter
• dark chocolate
• red chile pepper

Instructions

1. 1 Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
2. 2 Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
3. 3 Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
4. 4 Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
5. 5 Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
6. 6 Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
7. 7 Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
8. 8 Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
9. 9 Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.

By Ridiculina

Ingredients

• ✓ flour
• bittersweet chocolate
• butter
• egg
• sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8 inch round pan.
2. 2 In the top of a double boiler, melt the chocolate and butter. Stir until smooth and remove from heat.
3. 3 In a separate bowl over boiling water, whisk the eggs and sugar until light and lemon colored. Remove from heat and fold in the flour. Mix 1/4 of the egg mixture into the chocolate. Pour remaining egg mixture into chocolate and quickly fold until no streaks remain. Pour into prepared pan.
4. 4 Bake at 400 degrees F (200 degrees C) for 15 minutes. The cake will be soft and appear under-baked. Allow to cool before removing from pan.

By BUCHKO

Ingredients

• ✓ flour
• pecan
• white sugar
• butter
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Combine all ingredients in a skillet, stirring over medium heat until blended. Keep mixture warm. (Mixture will be thin).
3. 3 Drop by teaspoonfuls about 3 inches apart on a well-greased cookie sheet. (No more than four or six cookies per sheet). Bake for five minutes then cool on the cookie sheet for one minute.
4. 4 Quickly remove each cookie with spatula and curl around handle of wooden spoon. If cookies get too brittle to curl, return to oven for a minute to soften. To keep crisp, store airtight.

By Rosina

Ingredients

• ✓ flour
• egg
• brown sugar
• butter
• milk
• pie crust

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Separate egg whites from yolks, and place in separate large bowls. Use an electric mixer to beat egg whites until stiff.
3. 3 To the yolks, add the brown sugar, butter, flour, and milk; beat well. Fold egg whites into the batter; pour into the pie crust.
4. 4 Bake in the preheated oven until set and lightly browned, about 45 minutes.

By Kaylene

Ingredients

• ✓ flour
• brown sugar
• white sugar
• egg
• milk
• vanilla extract
• butter

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C.)
2. 2 In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
3. 3 Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

By Donna

Ingredients

• ✓ flour
• egg
• white sugar
• semisweet chocolate chip
• butter
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
2. 2 Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
3. 3 Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
4. 4 Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.

By bckt

Ingredients

• ✓ flour
• butter
• maple syrup
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and maple syrup together with an electric mixer in a large bowl until smooth. Stir flour and salt together in a separate bowl; gradually mix flour mixture into butter mixture until dough is just incorporated. Form dough into walnut-sized balls; flatten gently and arrange onto a baking sheet.
3. 3 Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

By NSTARK

Ingredients

• ✓ flour
• butter
• sugar
• egg yolk
• vanilla
• pecan

Instructions

1. 1 Beat butter and sugar together in a bowl using an electric mixer until creamy. Beat egg yolks into butter mixture and gradually beat flour into butter mixture until dough forms. Beat in vanilla. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Roll chilled dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten balls slightly and press an indentation into the center of each flattened ball. Fill each indentation with 1 pecan half.
4. 4 Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on cookie sheet for 5 minutes and transfer to a wire rack.

By Kim

Ingredients

• ✓ flour
• pie crust
• milk
• white sugar
• vanilla extract
• egg
• nutmeg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.
2. 2 In a mixing bowl, blend together the milk, flour, sugar, vanilla and eggs. Pour into pie shell. Sprinkle with nutmeg.
3. 3 Bake in the preheated oven until custard is set, about 35 minutes.

By Anna's Custard Pie

Ingredients

• ✓ flour
• pie crust
• sugar
• coconut
• egg
• pineapple
• butter

Instructions

1. 1 In a small bowl, mix sugar and flour. Stir in coconut.
2. 2 In a larger bowl, beat eggs lightly. Mix in pineapple, and then coconut mixture. Add melted butter, and mix well. Pour filling into deep dish pie crust.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.

By Glenda

Ingredients

• ✓ flour
• blueberry
• white cake mix
• water
• lemon juice
• vegetable oil
• egg
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake tins with paper liners.
2. 2 Mix blueberries and flour together in a bowl.
3. 3 Combine cake mix, water, lemon juice, oil, eggs, and lemon zest in another bowl; mix well. Fold in the floured blueberries until just incorporated. Divide batter evenly between the prepared cupcake tins.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cool before frosting.

By Steph

Ingredients

• ✓ flour
• apple
• caramel ice cream topping
• biscuit dough
• butter
• sugar
• coconut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Stir together apples, caramel topping, and flour in a large round baking dish. Pull apart each biscuit into two halves, and arrange over the apples. Drizzle with butter. Stir together the sugar and coconut; sprinkle over the buttered biscuits.
3. 3 Bake in preheated oven until the biscuits have puffed, and are lightly browned, about 30 minutes.

By CookinginFL

Ingredients

• ✓ flour
• ✓ flour
• butter
• pastry
• peach slice
• white sugar
• fruit pectin
• cinnamon
• nutmeg
• salt
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Coat a 9-inch pie pan with 1/2 tablespoon melted butter and dust completely with 1 tablespoon flour; shake off the excess.
2. 2 Line the bottom and sides of the pie pan with 1 pie crust. Poke the bottom and sides of the dough with a fork to provide venting. Brush the edges of the crust with remaining melted butter.
3. 3 Place sliced peaches in a large bowl and pour off excess liquid.
4. 4 Mix 1/3 cup flour, sugar, pectin, cinnamon, nutmeg, and salt together in a separate bowl. Pour over the peaches and mix gently.
5. 5 Pour into the pie crust, and dot with 4 teaspoons butter. Cover with the second pie crust and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork. Poke the top crust gently with a fork 6 or so times and cut a modest center hole to vent steam. Cover the edges of the pie with strips of aluminum foil to prevent excess browning or burning.
6. 6 Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and the juice begins to bubble through the vents, 40 to 45 minutes more. Cool before serving.

By Duke

Ingredients

• ✓ flour
• pear
• lemon juice
• cinnamon
• oat
• brown sugar
• butter

Instructions

1. 1 Preheat the air fryer to 360 degrees F (180 degrees C).
2. 2 Combine pears, lemon juice, and 1/4 teaspoon cinnamon in a medium bowl. Toss to coat, then divide the mixture between 2 ramekins.
3. 3 Combine oats, flour, brown sugar, and remaining 1/2 teaspoon cinnamon in a small bowl. Mix in softened butter using a fork until mixture is crumbly. Sprinkle over the pears.
4. 4 Place the ramekins in the air fryer basket and cook until the pears are soft and bubbling, 18 to 20 minutes.

By France Cevallos

Ingredients

• ✓ flour
• pie crust
• sugar
• egg
• coconut
• evaporated milk
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake pie crust in the preheated oven until lightly browned, about 10 minutes. Remove from the oven. Reduce oven temperature to 325 degrees F (165 degrees C).
3. 3 Combine sugar and flour in a large bowl; stir in eggs. Add coconut, evaporated milk, butter, and vanilla. Stir well to combine. Pour filling into the prepared pie crust.
4. 4 Bake in the preheated oven until pie is set, 35 to 40 minutes. Let cool before slicing and serving.

By Shelly

Ingredients

• ✓ flour
• coconut
• white sugar
• vanilla extract
• almond extract
• salt
• egg white
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Line a baking sheet with parchment paper.
3. 3 Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
4. 4 Beat egg whites in a bowl until soft peaks form.
5. 5 Fold coconut mixture into egg whites until just combined.
6. 6 Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
7. 7 Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
8. 8 Line baking sheet with new piece of parchment paper.
9. 9 Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
10. 10 Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

By circoit

Ingredients

• ✓ flour
• baking soda
• baking powder
• salt
• butter
• sugar
• brown sugar
• vanilla extract
• cocoa powder
• peanut butter
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.
2. 2 Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined.
3. 3 Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.

By Sclark

Ingredients

• ✓ flour
• cream cheese
• butter
• apple
• granulated sugar
• cinnamon
• powdered sugar
• water

Instructions

1. 1 Heat oven to 400 degrees F.
2. 2 Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
3. 3 Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.
4. 4 Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.
5. 5 Bake 35 to 40 min. or until golden brown.
6. 6 Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.

By Philadelphia

Ingredients

• ✓ flour
• raisin
• water
• white sugar
• lemon juice
• lemon zest
• walnut
• pastry

Instructions

1. 1 Preheat oven to 425 degrees F ( 220 degrees C).
2. 2 Wash raisins carefully. Cook in boiling water until tender. Mix flour and sugar, and add to cooked raisins. Stir until mixtures thickens. Remove from heat, and add lemon juice, lemon rind, and nuts. Cool slightly.
3. 3 Roll out dough, and fit to a 9 inch pie pan. Spoon filling into the shell. Cover with top crust, crimp the edges, and cut a couple slashes in the top.
4. 4 Bake for 40 to 45 minutes, or until crust is golden brown.

By Marge Iholts

Ingredients

• ✓ flour
• brown sugar
• butter
• egg
• vanilla extract
• baking powder
• salt
• pecan

Instructions

1. 1 Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
2. 2 Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
3. 3 Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
4. 4 Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By donna

Ingredients

• ✓ flour
• peach slice
• brown sugar substitute
• pecan
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange peach slices in a single layer in a baking dish. Combine brown sugar substitute, pecans, flour, and vanilla extract in a bowl until evenly mixed; spread over peach slices.
3. 3 Bake in the preheated oven until peaches are heated through, 20 to 30 minutes.

By libton

Ingredients

• ✓ flour
• pie shell
• egg
• brown sugar
• corn syrup
• butter
• vanilla extract
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pie shell into a 9-inch pie dish.
2. 2 Gently beat eggs in a large bowl. Beat in sugar and flour until combined. Mix in corn syrup, melted butter, and vanilla. Fold in pecans. Pour mixture into the prepared pie dish.
3. 3 Bake in the preheated oven until a knife inserted into the center of pie comes out clean, 50 to 60 minutes.

By EARTHYMOM

Ingredients

• ✓ flour
• salt
• baking soda
• butter
• baking blend
• baking blend
• vanilla
• egg
• chocolate chip
• molasses

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Combine flour, salt and baking soda in a small bowl.
3. 3 Beat butter, Truvia® Baking Blend and vanilla (and optional molasses) in a separate large mixing bowl. Mix in egg.
4. 4 Gradually stir in flour mixture. Stir in chocolate chips.
5. 5 Drop rounded tablespoons on cookie sheets and press down to slightly flatten.
6. 6 Bake for 9 to 11 minutes or until lightly browned.

By TruviaR

Ingredients

• ✓ flour
• apple
• white sugar
• pineapple
• egg
• white vinegar
• whipped topping
• peanut

Instructions

1. 1 In a saucepan over medium heat, stir together the egg, flour, sugar, vinegar and pineapple. Cook until thick, about 6 minutes. Set aside until completely cool.
2. 2 In a large serving bowl, fold together the pineapple mixture and whipped topping. Carefully mix in the apples and 1/2 cup of peanuts. Sprinkle the remaining nuts on the top.

By PraisingGod

Ingredients

• ✓ flour
• butter
• pink lady apple
• apple juice
• white sugar
• brown sugar
• lemon juice
• cinnamon
• pie crust

Instructions

1. 1 Melt butter in a saucepan over medium heat. Whisk in flour until no lumps remain. Add apples, apple juice, sugar, brown sugar, lemon juice, and cinnamon. Cook over medium heat for 5 to 7 minutes, stirring occasionally.
2. 2 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
3. 3 Trim 4 circles from the pie crust; allow enough dough to fit the tin and be able to crimp and seal top and bottom crusts. Press 1 dough circle into the bottom of each of 2 mini pie tins. Add filling. Drape top crusts over filling. Wrap excess top crusts under bottom crusts edges, pressing edges together to seal. Flute the edges and cut slits in the top crusts.
4. 4 Bake in the preheated oven for 15 minutes. Cover edges of crusts with strips of aluminum foil to prevent burning. Continue baking until apples are tender and crusts are golden brown, 25 to 30 minutes more.
5. 5 Cool pies on rack at least 2 hours before serving.

By thedailygourmet