We have three apple trees that, unfortunately, have never produced fruit in the seven years we’ve lived on our property.
Top it off with vanilla ice cream and it’s sure to be everyone’s favorite! Time for Apple Pie! Is there anything better than pie baked in cast iron? This skillet apple pie is no exception with crisp, tart apples tossed with cinnamon and nutmeg, baked up in a flaky pastry crust. This apple cobbler recipe is another favorite!
LATTICE TOP APPLE PIE HOW TO
If you haven’t yet, it’s time you learned how to make apple pie at home so you can skip the frozen alternatives from the store. The rustic presentation combined with the flavors of fall are a show stopping dessert every time. Nutrition Facts Serving Size: 0.1 pie Servings per Container: 10 Energyįilling: Apples, Sugar, Water, Modified Corn Starch, Salt, Spice, Citric Acid.Ĭrust: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (Partially Hydrogenated Soybean Oil), Water, Dextrose, Salt.This cast iron skillet apple pie recipe always brings people back for more. Please have entire package available when you call so we may gather information off the label. Questions or comments, visit us at or call Mon.-Fri., 9:00am-7:00pm (CST), 1-80 (except national holidays). Marie Callender's®, comfort bakes, scalloped potatoes and ham.įind these and other delicious flavors with Marie's frozen multi-serve meals.
Marie Callender's®, comfort bakes, three meat and four cheese lasagna. Just bake and sprinkle with our sugar for this golden brown and bubbly twist on the classic all-American apple pie.ĭid you know? Marie also has satisfying family size meals. Marie's wonderfully flaky yet elegant lattice crust tops crisp, fresh Fuji apples blended with imported cinnamon. Now you can enjoy the warmth and goodness of Marie's freshly baked pies at home. Marie used only the finest ingredients and put such love and care into every pie - and soon she began offering her home cooking and legendary pies at a pie shop of her own. Marie's story begins over 60 years ago when Marie Callender first baked pies for local restaurants. If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking.
To give your lattice crust an even more beautiful, flaky appearance, brush on a beaten egg before baking (avoid brushing egg on the pattern around the pie's edge). Marie's baking tips: Our pies are filled with luscious, ripe fruit some juices may bubble over while baking.Ĭover your cookie sheet with aluminum foil for easy clean up. Read and follow these cooking directions. Pie will slice and serve most easily when cooled at least 2 hours.įor food safety and quality: Keep frozen do not thaw. Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots. Sprinkle sugar onto pie as desired.īake pie an additional 5 minutes. Bake pie on cookie sheet in center of oven 55 to 65 minutes or until lattice top begins to turn golden brown.ģ. Baking instructions: Do not prepare in microwave or toaster oven.ġ.
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