Ingredients:
1 lemon
1/2 cup sugar
1 tsp pumpkin pie spice
1/2 package of refrigerated pie crusts softened to package instructions
3 medium granny smith apples
1 cup thawed frozen whipped topping
1/4 cup butterscotch or caramel ice cream sundae topping
Directions:
1. Preheat oven to 425 degrees. Line cookie sheet with parchment paper, and set aside. Zest the lemon and measure 1 tsp. Combine zest, sugar, and spice in large mixing bowl. Unroll pie crust onto lightly floured mat or counter. Spacing closely together cut 12 disks fromt he crust using a 3 inch buscuit cutter. Trasfer disks to the cookie sheet; lightly prick with fork and evenly with sugar mixture. Bake for 6-8 minutes or until lightly browned.
2. Cut apples into wedges and add apples tot he remaining sugar mixture in the mixing bowl; toss to cover completely. Arrange apples in a single layer in a 9X13 pan or other microwaveable dish, and microwave on high 3-5 minutes or until apples are soft. Carefully measure out 3 TBSP of the apple liquid and fold into the whipped topping in a separate small bowl.
3. Remove cookie sheet from oven to a cooling rack. To assemble, transfer one disk to a serving plate. Arrange three apple wedges on disk in a single layer. Top apples with 1 TBSP of the whipped topping mixture. Place a second disk over the filling; top with two apple wedges and 1 TBSP of the whipped topping mixture. Repeat with remaining disk, apple wedges and whipped topping mixture. Drizzle sauce over all the desserts.
Yield: 6 servings
1 lemon
1/2 cup sugar
1 tsp pumpkin pie spice
1/2 package of refrigerated pie crusts softened to package instructions
3 medium granny smith apples
1 cup thawed frozen whipped topping
1/4 cup butterscotch or caramel ice cream sundae topping
Directions:
1. Preheat oven to 425 degrees. Line cookie sheet with parchment paper, and set aside. Zest the lemon and measure 1 tsp. Combine zest, sugar, and spice in large mixing bowl. Unroll pie crust onto lightly floured mat or counter. Spacing closely together cut 12 disks fromt he crust using a 3 inch buscuit cutter. Trasfer disks to the cookie sheet; lightly prick with fork and evenly with sugar mixture. Bake for 6-8 minutes or until lightly browned.
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2. Cut apples into wedges and add apples tot he remaining sugar mixture in the mixing bowl; toss to cover completely. Arrange apples in a single layer in a 9X13 pan or other microwaveable dish, and microwave on high 3-5 minutes or until apples are soft. Carefully measure out 3 TBSP of the apple liquid and fold into the whipped topping in a separate small bowl.
3. Remove cookie sheet from oven to a cooling rack. To assemble, transfer one disk to a serving plate. Arrange three apple wedges on disk in a single layer. Top apples with 1 TBSP of the whipped topping mixture. Place a second disk over the filling; top with two apple wedges and 1 TBSP of the whipped topping mixture. Repeat with remaining disk, apple wedges and whipped topping mixture. Drizzle sauce over all the desserts.
Yield: 6 servings
