Caramel Apple Pie

Caramel Apple Pie
Prep 40 MIN
Total 3 HR 30 MIN
Servings 8 

Ingredients
1 box (14.1 oz) refrigerated Pie Crusts (2 Count), softened as directed on box
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
5 cups thinly sliced peeled apples
1/2 cup caramel apple dip (or try this sauce)
2 tablespoons milk
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter

Instructions
Heat oven to 375°F.
Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
In large bowl, mix granulated sugar, 1/4 cup flour and the cinnamon. Add apples; toss to coat.
Spoon apple mixture into crust- lined plate.
In small bowl, mix 2 tablespoons caramel apple dip and the milk; drizzle over apples.
In medium bowl, mix 1 cup flour and the brown sugar. With pastry blender, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling.
To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute.
Bake 50 to 60 minutes or until golden brown. Cool 10 minutes. Drizzle remaining caramel apple dip over pie.
Cool at least 2 hours before serving.

Chicken Pot Pie (or Vegetarian)

Deep-Dish Chicken Pot Pie Recipe

Prep: 25 minutes
Cook: 30 minutes
Total time; 55 minutes

Ingredients
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup KRAFT Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Directions
1 Heat oven to 375°F.
2 Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
3 Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
4 Bake 30 min. or until golden brown.

Tips:
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Meatless Pot Pie

I was looking for a meatless version of pot pie and came across this recipe:https://buildyourbite.com/deconstructed-veggie-pot-pie/#wprm-recipe-container-14645
I didn't want to use biscuits, so I followed the directions for the filling and then used pie crust and baked as directed in the chicken pot pie recipe.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6


Ingredients
1 onion, diced
2.5 tsp garlic powder
20 oz frozen mixed vegetables (corn, carrot, peas, green beans)
10 oz cream of mushroom soup
3/4 cup vegetable broth (I used chicken)
3/4 cup 2% milk
1 cup sharp cheddar cheese, freshly grated
2 teaspoons sage
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
(The original recipe called for fake chicken, but I just increased the amount of veggies--so do 25-30 oz of veggies)

Instructions
Preheat oven to 350 degrees.
Add the garlic, onion, and 1 teaspoon of olive oil to a large skillet
Saute on medium heat for 10 – 15 minutes stirring often, until onion is transluscent
Add frozen veggies, cream of mushroom, broth, and milk to the skillet
Heat an additional 5 minutes
Add cheese, sage, thyme, oregano, salt, and pepper and heat until hot, around 5 more minutes
Taste and adjust seasonings if necessary
Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
Bake 30 min. or until golden brown.