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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A Pillsbury BakeOff winner Ingredients:
2 refrigerated pie crusts, singles softened |
3 medium granny smith apples, peeled and cut into 1/2 inch pieces |
3 tablespoons sugar |
2 tablespoons flour |
2 1/2 teaspoons cinnamon |
1 tablespoon butter |
2 teaspoons vanilla |
1 (15 ounce) can coconut pecan frosting |
1 cup chopped pecans |
Directions:
1. Preheat oven to 450.
2. Unfold both pie crusts.
3. Cut each crust in half.
4. Place crust halves on ungreased cookie sheets.
5. Prick several times with fork.
6. Bake for 6 to 8 minutes or until light golden brown.
7. Cool while preparing filling.
8. In large microwave-safe bowl, combine apples sugar, flour, cinnamon, butter and vanilla Mix well.
9. Cover and microwave on high for 3 minutes.
10. Stir.
11. Microwave an additional 3 to 6 minutes, or until apples are tender (stirring once halfway through cooking) Place 1/2 cup of frosting in a small microwave safe bowl; set aside.
12. Add remaining frosting to apple mixture; stir until apples are coated.
13. Place one crust half in center of ungreased cookie sheet.
14. Spread with 1/3 of apple mixture (about 1 cup); sprinkle with 1/4 cup of pecans Top with second crust half, pressing lightly.
15. Repeat layers ending with fourth crust half.
16. Cover loosely with foil.
17. Bake at 450 for 8 minutes.
18. Remove foil and bake an additional 1 or 2 minutes or until golden brown.
19. Microwave reserved frosting on high for 20 to 30 seconds, or until melted.
20. Pour over top of torte and spread to edges.
21. Sprinkle with remaining 1/4 cup pecans.
22. Cool 15 minutes.
23. To serve, cut into wedges.
24. If desired, serve with ice cream or whipped topping.
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