PIZZA AND PIES RECIPES

Steps:

• Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Using large round cookie cutter, cut out rounds. Gather up any scraps; reroll with rolling pin and cut out more rounds to make a total of 10. Press each crust round into ungreased regular-size muffin cup.
• In medium bowl, stir together apples, sugar, flour, cinnamon and vanilla. Divide mixture evenly among crust-lined muffin cups.
• Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly. Cool completely in pan, about 30 minutes. With knife, loosen edges; remove mini pies from muffin cups.

Steps:

• Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
• Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
• In 2-quart saucepan, mix 1 cup packed brown sugar, 1/4 cup cornstarch and 1 1/4 cups water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in 1 tablespoon salted butter, 1 teaspoon vanilla and 1 1/2 cups pecan halves, chopped. Cool 10 minutes.
• Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.