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Preheat the oven to 350 degrees F. Place the piecrust on a baking sheet, prick with a fork and bake for 15 minutes. Add the brown sugar, corn syrup, butter and salt to a medium saucepan.
Preheat the oven to 350 °F. Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar and vanilla until smooth.
Over medium heat, combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn.
Ingredients. 6 cups plus 3/4 cup for filling and 1 cup for streusel all purpose flour ; 2 cups butter-flavored solid shortening ; 1 tablespoon salt
Apples make for an incredibly versatile recipe ingredient—with more than 2,500 varieties of apples grown here in the U.S., you’re sure to find the perfect apple for any recipe and for any tongue. Whether you like tart or sweet, crisp and crunchy or soft, or baked or raw, the perfect apple exists for you.
Press and firm apples and straighten. Add slices of apple to take away sharp edges (so as not to puncture the pie dough). Add slices of apples to top of pie to round off. Add 4 tablespoons of butter pats on top of pie. Roll out top crust using remaining pie dough. Gently place top crust over the mound of apples.
Directions. Preheat the oven to 400 °F. Spray a large sheet tray with nonstick spray. Heat the butter in a large nonstick skillet over medium heat until melted. Add the apples, sugar, cinnamon and lemon juice. Cook, over medium heat, stirring occasionally, until the apples are soft, 10Â -15 minutes.
