1 (9 inch) prepared graham cracker crust
1 (9 inch) prepared graham cracker crust
1/4 cup butter flavored shortening
1 cup packed light brown sugar
1 cup packed light brown sugar
2 cups apple pie filling
1 teaspoon water
1 egg
1/2 teaspoon vanilla extract
1 (8 ounce) can evaporated milk
1 cup milk
1 tablespoon butter flavored shortening
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) mini muffin tins.
In a medium bowl, beat shortening together brown sugar and brown sugar until a thin syrup is formed. Stir in brown sugar mixture, apple pie filling, water, egg and vanilla. Mix until smooth. Press small amount of mixture into bottom and sides of each muffin cup.
Bake in preheated oven for 30 minutes.
This is a delicious, if a little tart. I substituted fresh courget for the apples. You could use fresh courget or frozen strawberries if you wanted something tart. I did not have to bake it very long, only took 55 minutes. I did not change a thing and it was still delicious. My husband thinks it's strawberry shortcake, not apple pie. I made a dozen standard cakes and one modified into something different like a strawberry cupcake. Anyway, it came out wonderful. I will definitely make this again.
can't wait to try this again and add raisins
I made this and added a nutmeg, cinnamon, and spearmint, and ran out of melted butter, so I added fresh whipped butter to a fry pan and added about a tablespoon of conf. flavoring, then added apple slices. Fryed it for about 15 minutes, added fresh powdered sugar, and about a tablespoon of brown sugar, and ran out the apples. It turned out perfect and had a nice, golden color. Next time, I'd like to try it with other fruits, maybe cherry or grape pieces. I also baked dried cranberries for a treat, but that was a whole other post altogether. Sorry, I couldn't get to the bottom of this one....
I have made this several times, the only change is I add about 1/4 c whole milk to the batter instead of just the milk. I find that with the flour and sugar mixed up in my mixer the batter is really thick and really hard.
I wouldn't change a thing, "it" being that I didn't. I thought it was pretty, but the crust was a total mess, and I don't think I would make again. I did use all the applesauce, but it didn't seem to make any difference. I didn't have to bake very long, so maybe 10 min. I will try making shorter ones next time, I don't know. Anyway, it turned out pretty good, but I don't know how people who bought the book got by without baking for long periods. Probably the longest I baked for someone, I believe, was 40 minutes for a tea party. It is a very rich cake, however, and I used too much lemon. I think the lemon helped, but if I made again I would use fresh applesauce instead. Or, to speak more clearly: I would eat
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