PILLSBURY DUTCH APPLE PIE RECIPE RECIPES

Steps:

• Heat oven to 350°F. Separate dough into 8 rolls, and place cinnamon side up on counter. Let stand at room temperature 10 minutes. In small microwavable bowl, place icing from container; cover and refrigerate.
• Meanwhile, in medium bowl, mix flour, brown sugar and cinnamon. Cut in cold butter using fork or pastry blender until crumbly. Stir in pecans; set aside.
• Press and flatten each roll into 3 1/2-inch round. In ungreased 9-inch pie plate, place 1 roll in center; surround with remaining 7 rolls. Pat and press to stretch dough to cover bottom and side of pie plate. Make sure there are no holes between the flattened rolls. Bake 10 minutes.
• Spoon pie filling in center of cinnamon roll crust; top evenly with streusel. Bake 20 to 23 minutes or until edges of crust and topping are golden brown. Cover edges of crust with strips of foil during last 5 to 8 minutes of baking, if necessary, to prevent excessive browning. Cool 1 hour.
• Before serving, microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle back and forth over top of pie.

Steps:

• Place piece of foil on oven rack below middle rack to catch drips. Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, toss Filling ingredients until evenly coated. Spoon into crust-lined pie plate, mounding apples toward center.
• In medium bowl, mix Topping ingredients, using pastry blender or fork until crumbs form. Sprinkle over apples.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. After 15 minutes of baking, cover top of pie and crust loosely with foil to prevent excessive browning. Transfer to cooling rack. Cool at least 3 hours before serving.