Makes 1 pie
Finally, an easy cinnamon apple pie recipe that elevates canned apples into something really special. HERSHEY’s Cinnamon Chips provide the extra twist that makes this pie fly. A scoop or two of vanilla ice cream provides the perfect complement.
1 package refrigerated pie crusts or pastry for double crust 9-inch pie (15 oz)
2 cans apples (not pie filling) (20 oz each) sliced, drained*
3/4 cup sugar
1/4 cup flour
1 – 2/3 cups HERSHEY’S Cinnamon Chips (10 oz pkg.), divided
vanilla ice cream (optional)
2/3 cup cinnamon chips
1 – 1/2 tsps shortening (do NOT use butter, margarine, spread or oil)
1.Heat oven to 425 degrees. Place 1 unbaked crust in 9-inch pie plate.
2.Gently stir together sliced apples, sugar and flour in large bowl; fold in 1 cup cinnamon chips. Spoon mixture into crust. Put second crust on top, crimping edges together as directed on package; cut several slits in top crust in center and toward sides. Cover edges with foil.
3.Bake 25 minutes; remove foil. Continue baking 15 to 20 minutes or until crust is golden brown and juices are bubbling. Cool completely. Just before serving, top each piece with scoop of ice cream and drizzle with Cinnamon Drizzle, if desired. Cover; refrigerate leftover pie.
Melt remaining 2/3 cup cinnamon chips with 1-1/2 teaspoons shortening (do NOT use butter, margarine, spread or oil).
Find this recipe and more at hersheyland.com