The topping is what makes these pies special, they taste great with or without it.
1. Preheat oven to 425 F
2. IMPORTANT STEP; otherwise you will end up with a soggy crust on your finished pies. Follow the directions on the pie crust package to briefly bake the empty crust--usually involves pricking the bottoms and sides of the thawed crust with a fork. Or you can "blind bake” the pie crusts by placing parchment paper in the bottom of pie crusts. Place pie weights or dried beans on top of paper. Place in oven and bake 10 to 15 minutes until firm. Remove from oven; remove weights and paper. Return crusts to oven and bake 5 minutes longer until light golden. Let cool 5 minutes before adding filling.
3. To prepare topping, combine all topping ingredients in a small bowl; mix with a fork until crumbly. Set aside.
4. To prepare filling, combine all filling ingredients in a large bowl. Whisk well. Pour into pie crusts.
5. Bake pies 15 minutes. Reduce oven temperature to 350 F and continue baking 30 minutes. Remove from oven and sprinkle on topping. Return to oven and bake 15 minutes or until a knife inserted into the center comes out clean. If the edges of crusts begin to brown too much, put foil over the edges during last 15 minutes of baking.
-Recipe by Chef Chris Roetke
Nutritional facts per serving: 470 calories, 26g fat, 95 mg cholesterol, 7g protein, 54g carbohydrates, 3g fiber, 410 mg sodium
To lighten or reduce the sugar in this recipe:
Replace the brown sugar in the topping with 1/2 cup of brown sugar Splenda.
Also replace the dark brown sugar in the filling with 1 cup of brown sugar Splenda.
There will be more filling and topping than will fit in the two pie crusts. The extra can be poured into a loaf pan and baked with the two pies applying the excess topping to this. Serve as a crustless pie or pudding.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 465 | ||
Calories from Fat: 161 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 42.7mg | 13 % | |
Sodium 303.5mg | 10 % | |
Potassium 238.9mg | 6 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 68.7g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 465
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