I had to add the word “easy” to the title simply to excuse what you are about to read.
I had it in me to be overly complicated and make my own pie crust from scratch, pick apples from my imaginary apple tree and cook some sort of amazing pie like you have never seen. That was the plan.
Then, reality kicked in.
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My homemade pie crust stunk. As in, it ain’t workin’ folks. Luckily, the Pillsbury pie crust that was conveniently located inside of my refrigerator (for emergency purposes only) contains only wheat as far as allergies go so it’s a safe choice for us.
I went for it. I went for the refrigerated Pillsbury pie crust.
Since I was throwing out the “make from scratch” plan, I went ahead and grabbed a can of apple pie filling that was safe for our diets. No judgment please.
At the end of the day, you’re basically dressing up a typical apple pie but hey, it’s amazing and it’s frugal. Can’t beat that.
Ingredients
• Pillsbury refrigerated pie crust
• 1 can apple pie filling
• 1/2 cup light brown sugar
• 2 tsp. cinnamon
Directions
• Preheat oven to 425 degrees.
• Lay out your refrigerated pie crust on a flat surface. In a bowl, mix light brown sugar and cinnamon together.
• Sprinkle sugar mixture over your pie crust and slice pie crust (with a pizza cutter) into strips. If you can, try to leave a little bit of the sugar mixture for later.
• Criss-cross pie crust strips in a muffin tin and add pie filling to each individual pie. Since these are so small, you’ll notice one can goes a long way.
• Criss-cross pie strips to cover pie filling and top with any remaining brown sugar/cinnamon mix. You can also bake these in mason jars if you’d like.
• Bake 20 minutes or until golden brown.
Cinnamon apple pie goodness. Yum!
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Image may be NSFW.Clik here to view.
