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Tammy Litke is a Dallas blogger, blogging since 2008.  She loves to watch movies, play video games, spend time in the kitchen, and travel.  Between recipes and reviews you'll find many helpful and some just plain funny posts on her blog. Welcome, pull up a chair and stay for a while!

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Apple Pie Wedges ~ Recipe


My mother-in-law made the best apple pie. I've always wanted to replicate it for my husband but I can’t make pie crust from scratch to save my life.  It's okay though, that's why they make refrigerated pie crusts!

And you all know I LOVE easy recipes – and here’s an impressive way to make a dessert that tastes like apple pie and it’s so good!

This recipe comes from Don’t Panic – Quick, Easy, and Delicious Meals for Your Family by Susie Martinez, Vanda Howell & Bonnie Garcia (I'll have a review up for the book on Sunday).  I left out the nutmeg and whipped cream topping from the original and added the caramel syrup.

Apple Pie Wedges

What you need:

1 9 inch refrigerated pie crust
2 medium sized apples
1/4 cup sugar
1 Tablespoon cinnamon
Caramel Syrup for drizzling

What you do:

Preheat your oven to 400 degrees.

Cut a refrigerated pie crust into 8 wedges. I just used a pizza cutter, that made it super fast and easy. Arrange the wedges on the parchment paper and poke an abundance of holes in them with a fork.

Bake them for about 10 minutes. Then place them on a rack to cool.

While the wedges are baking core and peel each apple into 12 to 16 slices. Put the sugar and cinnamon in a Ziploc bag and shake those apples until they are completely coated. When the wedges are out of the oven and set to cool, place the apples on the parchment paper and bake them for about 15 minutes.

When they’re done they’ll be nice and soft and ooey gooey. Let them cool off a bit before you assemble your pie wedges.

Put one wedge on a plate top with 1/4 of the apples.

Put another wedge on top and then drizzle with caramel syrup. They will be crispy so watch out when you dig in with your fork that it doesn’t go flying off your plate!

The original recipe calls for whipped topping on top of the apples before you put the upper wedge on. Also this would be good served with vanilla ice cream. Those might soften the pastry wedges a bit too.