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Add a photoServings: 10
Ingredients
- 2/3 c. all-purpose flour
- 1 pkg. Betty Crocker butter brickle frosting mix
- 1/3 c. butter (1/2 c. better)
- 1 pkg. Pillsbury pie crust mix
- 8 med. cooking apples
Directions
- In small mixing bowl combine flour and 1 1/2 c. frosting mix. With pastry blender cut in butter. Set aside. Prepare double crust. Roll out all dough on floured surface to a circle 1 inch larger than inverted 10 inch pie pan. Fit loosely into pie pan. Flute edge. Slice off ends of apples and peel; don't core. Shred apples to core making 4 or possibly 5 c..
- Spread 1 c. apples over crust. Cover with 1/2 c. dry frosting mix. Spread 1 1/3 c. apples for 2nd layer. Cover with remaining frosting mix. Spread remaining apples for 3rd layer. Sprinkle flour mix over top. Bake at 425 degrees for 10 min. Reduce to 350 degrees. Bake 25-35 min more, till golden. Note: 1/2 c. butter, 2 Tbsp. water to each layer of apples.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 10 servings | |
| Calories 300 | |
| Calories from Fat 135 | 45% |
| Total Fat 15.36g | 19% |
| Saturated Fat 6.2g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 259mg | 11% |
| Potassium 169mg | 5% |
| Total Carbs 39.26g | 10% |
| Dietary Fiber 3.4g | 11% |
| Sugars 13.64g | 9% |
| Protein 3.23g | 5% |
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