Oh my gosh~  A one bowl, single serving wonder of a decadent dessert dream come true!  Your very own Cinnamon Roll Pot Pie!  No sharing, no fighting over who gets that perfect bite~ nope, this is ALL for YOU!

A warm, buttery and flaky Pie Crust is filled with sweet Lucky Leaf Premium Apple Fruit Filling and Topping, lovingly topped with a gooey, warm and tender Cinnamon Roll dah-ripping in icing!  Can you say..WOW!

These fun and unique pot pies are so succulent, and so special, thanks to the top quality flavors and attention to detail that Luck Leaf has given us in the form of sweet and tender apples.  In a matter of minutes, all you will hear are oooh’s and ahhh’s coming from your dessert table.

~Make a batch of these unique little desserts and you will feel the love for sure!  🙂

What you’ll need for 8 Pies:

Small oven-safe 8 – 3″ oven-safe small bowls

1 container of Pillsbury Grands Cinnamon Rolls (8count)

1 (2 count) box of Refrigerated Pie Crust

1-21 oz. can of Lucky Leaf Premium  Apple Fruit Filling and Topping

Directions:

Roll out the Pie Crus and use one of your little bowls to cut out each crust.  Place each crust dow into the bottom of the bowls, pressing gently.

Par-bake the crusts for approx. 10 minutes, remove to cool.  (I tried it par baked and not par baked..the par baked is BETTER!)

Now fill each Crust with a nice scoop of the Apple Pie Filling, just up to the top…

Top the filling with one Cinnamon Roll.

Bake them on a sheet pan for approx. 15 mites, or unit the Cinnamon Roll is golden and the filling is bubbly…

They will smell AHH~MAZING!

Let them cool so you don’t burn your tongue off…

Now you can drizzle them with that enclosed Icing….sigh…

That’s right, don’t be shy…

Grab a plate…

You know what to do…

Dig in!  ~Enjoy!  🙂

Be sure to follow Lucky Leaf all across social media, and send them your LOVE! 

FACEBOOK > PINTEREST > TWITTER > YOUTUBE

This is a sponsored post, however all opinions are my own. 

The post ~Cinnamon Roll Pot Pies! first appeared on Oh Bite It.

This classic recipe is one of a kind, and I can’t figure out why I’ve never made it before.  But wow~  it was so worth the wait!

AND you just know, I HAD to jazz it  up an itty bitty smidgen, because well..it’s me.  So all  I did was sparkle up the crust as I would the rim of a nice, cold glass of Lemonade..with some Lemony zested sparkle sugar.  It not only made this pie gorgeous, but it added a surprisingly delicious pop of extra flavor!

Cool, creamy, sweet, and so refreshing, this pie will definitely cool you down on the hottest of summer days, or warm your heart on the chilliest of winter days!

I highly suggest it, and you’ll laugh out loud when you see just how easy it is..I think making a fresh glass of Lemonade might actually be more difficult..haha!  🙂

What you’ll need: 

1 pillsbury refrigerated  pie crust…or you can make your own

1-14 oz. can of sweetened condensed milk

1-12 oz. can of frozen pink lemonade concentrate..semi frozen!!

1-16 oz. container of cool whip..defrosted

1/2 cup of sanding/sparkle sugar in white with the zest of one lemon..optional!

a 9″ pie plate

Directions:

First you will need to blind bake the crust, I do this with some designated beans and a piece of parchment paper.  Place the crust into the pie plate, cover the bottom of the crust with the parchment paper, and then enough dry beans to cover the bottom.  Bake it at 350 degrees for approx. 12 minutes, or just until the crust is fully cooked.  

I DID THIS OPTIONAL STEP BEFORE blind baking the crust:

Zest one lemon into some decorative sugar, mix it up…

Then gently press it onto the entire edge of the pie crust, it’s just so pretty and actually adds a great flavor, but not necessary for a great pie!

In a large bowl combine the sweetened condensed milk with the cool whip, and with a large spoon, gently mix it up.  Now fold in the pink lemonade concentrate…

Pour it into your pie shell…I like to keep a few pink swirls throughout the pie, but that’s just me…lol  Also~ fill that pie shell as high as you can without it spilling over..it makes for a prettier finished product!

Now into the freezer for 4 hours to overnight.

Let the pie sit for a few minutes before slicing it with a warm knife.  (Dip your knife into some warm water and them wipe it off…MAGIC)

Serve it up on a super hot day for the ultimate, tastiest cool down EVER…

Be sure to share with family and friends..they get hot too.!  🙂

And do NOT forget about your hot little self either…you did all the work!

Dig in!  ~Enjoy! 🙂

The post ~Frozen Pink Lemonade Pie! first appeared on Oh Bite It.

Out of all the Pies I’ve ever made~  and I’ve made quite a few, I have to say that THIS Pie~  T H I S Pie, is by far one of my top 5 ultimate faves!!!  Not even kidding!  I’m not even a typical Jack & Coke fan..but something about the moist, rich filling, creamy and light topping that’s drizzled with cascades of Jack Daniel’s Caramel Sauce is to die for!  I mean..just look at it!

It’s not news that I adore baking and cooking with all different kinds of alcohol, and that I’m not even a drinker, but this recipe takes boozy delights to the next level!

Actually, higher than the “next level”…the level of this Pie is the highest level possible..it’s the infinity level, the level that isn’t even a level anymore because it’s so high, it’s a plateau…haha!

Seriously though, if you love chocolate, moist (almost wet), and super flavorful pie, that’s totally unique, and one-of-a-kind~  you will adore this Pie!

~And it’s SO easy!

Give it a try, it makes a great dessert, or hostess gift!  You ail be LOVED..no, you will be ADORED!

What you’ll need:

One Pillsbury Refrigerated Pie Crust

12 ounces Bittersweet Chocolate

1/3 cup Butter

1/3 cup Jack Daniel’s

1/3 cup Coca Cola

5 large Eggs (room temperature)

1 cup Sugar

1 tablespoon Vanilla Extract

1/3 cup Flour

1 teaspoon Salt

1/2 cup Semi- Sweet Chocolate Chunks

The Topping:

Cool Whip…approx. 3 cups

1/3 cup Caramel Sauce (to drizzle)

1-2 tablespoons Jack Daniels

Directions:

Pre heat the oven to 350 degrees

Place the pie crust dough inside a pie dish and line with parchment and baking beans or weights. Blind bake for 8 minutes. Carefully remove parchment and beans and bake for 4 additional minutes.  Remove from oven and allow to cool.

In a small, heavy bottomed saucepan, melt Chocolate, 1/3 cup Butter, 1/3 cup Jack Daniel’s and 1/3 cup Coke over low heat…

Let Chocolate mixture cool.

Using a mixer or a whisk, whisk Eggs and Sugar until thickened and lemon-colored; blend in Vanilla. Sift Flour and Salt together, fold it in until it’s combined…

Blend in the Chocolate mixture until thoroughly combined…then fold in the chocolate chunks

Pour it into the pie crust and bake for 25-30 minutes @ 350 degrees, or until slightly dry on top and not very jiggly in the center…

While it’s baking, mix together the tablespoon (or so) of Jack Daniel’s into the Caramel Sauce…set aside…

Remove from oven and allow to cool for 10 minutes…

before topping with the Cool Whip, make sure that the Pie is completely cooled…

NOW~  drizzle some of that Jack Daniel’s Caramel all over the whipped top…

And plate it up…

There’s plenty to go around, so don’t eat it all…

But be sure to get yourself at least 2 pieces!  ~Enjoy! 🙂

The post ~Jack & Coke Pie! first appeared on Oh Bite It.

If you’re new to this page, let me just tell you that I love all things mini!  I love mini-doggies, mini-adults (babies), and most of all..mini-desserts!  I love to ‘mini-fy’ anything I can, simply because uhh..cuteness!  AND because as we all know that..anything tiny is pretty much calorie free…haha!

Sooo..since “Pumpkin all the things” has clearly started (yes, it has), I figured that I’d better get my teeny tiny Pumpkin on, so I can make these pre-holiday calories stretch as far as I can!

Each of these adorable little pop-in-your-mouth Pumpkin Pies are jam packed with all the flavor of a regular good old HUGE Pie.  You can pop these pies into your mouth, or show off with some manners and make them a two-biter.  Either way,,,into your mouth they will go, and you’ll love every teeny-tiny bite of it!

~The buttery, flaky crust cradles that sweet, creamy and oh-so-pumkiny filling that will melt in your mouth…one popper at a time!

~Make a big batch of them for your holiday table and everyone will ADORE you!  🙂

What you’ll need:

A mini cupcake pan…sprayed with non-stick spray

1 Pillsbury Refrigerated Pie Crust

1-15 oz. can Pumpkin Puree

1/2 cup sugar

1/4 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup evaporated milk

2/3 cup all purpose flour

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

Whipped Cream for topping

Directions:

Cut out the pie crust into approx. 3″ circles, or just enough to fit inside your pan with a little “decorative” edge!

Place all of the crusts into the pan and set aside.

In a large bowl combine all of the wet ingredients and mix in the dry ingredients until smooth.

Fill each crust up just under the top of the edge…

Bake them at 350 degrees for approx. 15-20 minutes, or until the filling is firm and the crust is slightly golden…

Let them cool in the fridge for a minimum of 20 minutes or so to set up.

Top them with some Whipped Cream…

And maybe a dash of Cinnamon/Sugar…

Start plating…

Start sharing…

And start popping!  ~Enjoy!  🙂

The post ~Pumpkin Pie Poppers! first appeared on Oh Bite It.

Since it’s officially ‘Pumpkin Everything’ season, I thought it would only be right to include some popular pumpkin into my ever-growing arsenal of pie cookies.  After all, Pumpkin Pie is one of the most highly requested holiday table must-haves, and now you can pretty much have a portable version.

Yep..everyone is now free to mix and mingle while enjoying a pumpkin pie all to themselves!  That’s right!  No more cleaning the table just to set it again for dessert, no more dirty dessert dishes, forks and spoons, no more guests staying waaay too long, sipping that 5th cup of coffee with their second slice of Pumpkin Pie..LOL!  ..kidding of course, but really…anyone can take a couple of cookies and go..if they so choose!

These cookies are so cute, and so tasty~  you will be either everyone’s favorite host..or everyone’s favorite guest.  Either way…you WIN! 🙂

Light, buttery and flaky pie crust is lovingly filled with sweet and spicy pumpkin pie filling, then dusted with a glistening layer of Maple Syrup Sugar just to drive it all home.  And by “home”..I mean your lips! 🙂

Make a HUGE batch of these babies, because  EVERYONE will devour them in record time..that’s for sure!

What you’ll need for eight 3″ cookies:

1 box of pillsbury refrigerated pie crust (2 pack)

1/2 cup of pumpkin pie filling (sweetened)

1 tbsp. maple syrup

1/4 cup sanding sugar/coarse sugar

1 egg for egg wash

a cookie cutter..I used 3″

Directions:

Lay out one pie crust, and roll it slightly just to even it out.

Spread an even and THIN layer of the Pumpkin Pie Filling onto the crust, making sure to leave about a 1/8″ boarder around the edges…

Slice the other curst into approx. 1″ strips and form a lattice on top of the filling.  Just use whatever method you like for the lattice~  it doesn’t have to be perfect!

Mix up the egg wash ( one beaten egg with a splash of water)…

Brush the top of the lattice with an even coating of egg wash…

In a small bowl add in the coarse sugar…

And the Maple Syrup…NOT TOO MUCH, this is just for flavor…

Sprinkle the Maple Sugar on top of the egg-washed lattice…

Cut out your cookies…

Gently lift them onto your parchment lined baking sheet…

Bake them at 350 for approx. 15 minutes, OR until they’re a once golden brown and firm…

IF YOU USE JUST A LITTLE BIT OF FILLING~  you can see that there isn’t one leaky mess!  🙂

Let them cool… (notice the non=leaky mess!)

Feel free to add just a bit more sugar…why? …WHY NOT?! 🙂

Serve them up…

There’s plenty to share~

Like with YOU!  ~Enjoy! 🙂

The post ~Pumpkin Pie Cookies! first appeared on Oh Bite It.

YES~  I know that Pumpkin Season is officially here, and that typically means every baked good under the sun will be stuffed, topped, rolled, glazed and sprinkled with ALL things Pumpkin!  HOWEVER~  not only is it nice to switch things up sometimes, it’s also nice to not always have to bake.  It’s such a refreshing surprise to have one stand-out dessert on the table that sings its own tasty tune..lol!

This cool, creamy and gorgeous pie does just that!  It sings the tune of Fall while at the same time, brings something totally unique and unexpected to that holiday OR pre-holiday table.  AND..you won’t believe how simple it is, seriously..it’s almost embarrassing how little you have to do for such an impressive and tasty table topper.  No one has to know that you didn’t spend all day in the kitchen…sshhh!

The crust is lightly coated in Maple Syrup and a gentle sprinkle of Graham Cracker Crumbs for a sweet, nutty and crunchy surprise.  Such a nice compliment to the smooth and creamy Pumpkin filled pie.  A sweet cascade of Caramel over the top, hits this out of the ballpark and brings it back again, where it belongs!

Whip this up in no time, and let me know what you think~  OH, and as a bonus, as this sits out for a few minutes, it just gets better and better as all the flavors become one, in a fluffy cloud of deliciousness!  You will LOVE it!  *Store leftovers in the freezer!

What you’ll need:

A 9″ round cake/pie pan

One Pie Crust..I used Pillsbury refrigerated pie crust, but you can make your own!

1-16 oz. container of Cool Whip

8-oz. oc Pumpkin Pie Filling (sweetened)

1 tbsp. Maple Syrup

1/4 cup Graham Cracker Crumbs

Caramel Sauce for drizzling

Directions:

Blind bake your crust by spraying the pan with non-stick spray and placing the crust evenly down into the pan, making sure to crimp the edges so it’s pretty, or so it looks like mine..LOL!

Place a piece of parchment paper gently onto the crust…

Now pour some dry beans into the pan…

This will help the dough keep its shape as it bakes, so make sure it’s an even layer of beans…

Bake it at 350 degrees for approx. 15 minutes, or just until you see the edges getting golden.

While that’s baking, mix up the filling!  In a large bowl combine the Cool Whip with the Pumpkin and gently fold them together, making sure to leave nice, defined streaks..this will give it that gorgeous swirly WOW factor!

Let the crust cool and brush it very lightly with some Maple Syrup..this will give it an amazing taste and texture that no one will be able to pinpoint..shhh..our secret!

NOW~  sprinkle the sticky sweet crust with a nice layer of Graham Cracker Crumbs..trust me on this..lol

Pour all the filling into the cooled crust, and give it beautiful hills and valleys..lol!  The way you leave it is the way it will stay so make it prettyful…

Into the freezer it goes for no less than 4 hours, overnight is fine!

To serve it up, dip your knife into some hot water and slice those beauties up!

Each piece will have its own look and personality, each one more beautiful than the last!  It slices up to perfection!

When you drizzle some Caramel over the top…your eyes are in for a treat…

And then…OMGosh, THEN~  a sprinkle of Graham Cracker Crumbs over the Caramel, because WOW!

Don’t forget to grab a plate for YOU!

And DIG IN!  ~Enjoy! 🙂

The post ~Pumpkin Freezer Pie! first appeared on Oh Bite It.

OMG…The State Fair is HERE!  Don’t get me wrong..I don’t go to it, I just like the idea of it..from my couch, as I get inspired to make scrumptious, over the top, crazy fair food..lol!

I think the food is the best part of the fair, and luckily I can have that right here at home, with free parking.  One of my favorite fall and fair treats are the Candy Apples, that delicious, cinnamony (depending on where you live) sassy treat on a stick that every denti$t just loves!  😉

I took all of that candy apple goodness and made a huge slab pie out of it.  Enough candy apple pie to make you the most popular guest at any party, and your kid’s favorite parent!  Sweet, fresh, apple pie filling is layered between two buttery, flaky slabs of pie crust and then topped with crispy crackles of that bright red, cinnamon candy goodness that we all know and love!

The combo of the crunchy candy shell and the tender apple pie under it all, is heavenly, and so unique & fun!

Just FYI~  You will definitely need to crack through the candy with a blunt object (handle of a knife..etc.) and then slice through the tender crust in order to get a nice slab of pie out of there.  So this is interactive, entertaining and tasty all at the same time..lol!  It’s much like eating the candy apples…so watch those teeth!  🙂

What you’ll need:

1 box of pillsbury refrigerated pie crust (2 pack)

2-3 apples..thinly sliced

1/2 cup flour

1/3 cup sugar

1 tsp. apple pie spice

2 tbsp. butter..melted >> to brush on the crust!

a 2″ deep sheet pan

The Candy Apple Shell:

2 cups sugar

1 cup light corn syrup

1 cup warm water

1/8 tsp. of cinnamon extract OR oil

a few drops of red food coloring

Directions:

Line the sheet pan with parchment paper..be sure that your pan has a 2″ lip on it!

Slice the apples to approx. 1/8 or so in thickness..I used a mandolin..

In a medium bowl mix together  the flour, sugar, and apple pie spice…

Sift the flour mixture…

Sprinkle the dry mixture all over the apple slices..

Toss the sliced Apples thoroughly with the flour mixture…

Roll out one crust and place it into the pan, forming it to fit the best you can, no biggie if it doesn’t reach all the edges..the candy will fill it up!

Brush the bottom crust with some butter…

Add in all those scrumptious apples…

Now place the other crust over the top, and crimp the edges in a rustic fashion..a.k.a ugly…lol!

Make an “X” for steam release, and brush that with some butter too.  Bake it at 350 for approx. 15 minutes, or until it’s golden and firm…

Let it cool completely!

While it’s cooling, make the candy:

In a medium sauce pot combine the 2 cups sugar, 1 cup corn syrup and 1 cup water.  Bring to a boil, stirring constantly until it reaches 300 degrees on a candy thermometer.  If you’re unsure about the temp. simply drop some candy into cold water, if it hardens immediately and breaks in half..it’s ready!  If it’s sticky and falls to the bottom..give it more time!

Pour that bright happiness all over the slab pie…

Let it set up fully and cool completely!

NOW..it’s ready to crack up and devour.  You will have to basically hammer the candy before you can slice through the pie~  this chore is fun and worth it..trust me!

Grab a slab and indulge in smile after tasty smile…

And remember..watch those teeth..lol!

Taste the happiness!  ~Enjoy! : )

The post ~Candy Apple Slab Pie! first appeared on Oh Bite It.

Lord, please give me the strength to resist all things Peanut Butter Cup, and the wisdom to know that I can’t~  AMEN!

Not even kidding!  If I were the last person on Earth, and there was no one left to judge me, I know for a fact that I could easily eat this entire Peanut Butter Cup Pie all by myself in probably 45 minutes or so, give or take 3 minutes..haha!

It’s THAT good!  If you love Pie, if you love Peanut Butter Cups…if you’re a human being ///you will go bonkers for this Reese’s PB Cup taste-a-like pie!

It seriously tastes exactly like a GIANT Reese’s PB Cup!  And it’s SOOOO easy…Lord help us all!!  🙂

What you’ll need:

One refrigerated Pillsbury  Pie Crust..defrosted

3 cups of Creamy Peanut Butter

1 cup of Powdered Sugar

1 bag of Semi-Sweet Chocolate Morsels

A pinch of Salt..very important!

1-8-1/2″ Pie Pan..

Electric hand mixer

To Blind Bake the Crust~

Parchment paper cut to fit the crust

2-3 cups of dry beans..(save them and re-use them)

Directions:

First place the crust into the pie pan.  I used a disposable tin pie pan, so it mimics the candy bar feel of the Reese’s..but use whatever pan you have (8″ in size)

Gently press the edges of the crust into the grooves of the pan, so it mimics the candy.  I used a small glass to get in the grooves…

Trim the edges of the crust with a knife so…once again, it mimics the candy…

Cut a circle of parchment paper, fit to line the crust and pour some dry beans down in there.

Bake it at 350 for approx. 10 – 12 minutes, or just until the crust is golden and firm..REMOVE THE BEANS AND THE PAPER!!

LET IT COOL!!!

While the crust is baking/cooling, mix together the Peanut Butter, Powdered Sugar and pinch of salt on medium speed, until it’s light in color…super whipped and fluffy…

Get it nice and fluffy, and smooth and YUMMY…

When the crust is completely cooled, fill it with the Peanut Butter mixture.  Spread it nice and evenly on the top…

In a microwave-safe bowl or double boiler…melt the chocolate chips…

Pour that goodness all over the top of the Pie…

Into the fridge it goes, for an hour or so…..just so it can set up!  This will be the slowest that time will EVER pass for you..haha!

BUT…you will end up with this>>

Ahhh YEAH….BEST PIE EVERrrrr!

Keep it in the fridge when you’re not devouring it!  ~Enjoy!  🙂

The post ~Peanut Butter Cup Pie! first appeared on Oh Bite It.

This is one of those recipes that was placed into my brain by the grace of God..haha!  I was just sitting around, minding my own B’ness when BOOM~  everything I needed to know about this recipe decided to interrupt my day.  🙂  And off to the kitchen I went.  If I tell you that THIS is one of the best Pies I’ve ever eaten, or ever made..it would be an understatement!  I think I’ve created my perfect Pie..LOL!

Not only is this the perfect Pie for me, but it’s literally the perfect Pie for Summer!  This is served super-duper cold, it gets super-duper creamy and it’s super-duper EASY!  What more do we need?  Each bite is like sweet, silky, cookie dough Heaven in your mouth.  I just HAD to name it “LUSH”..because that’s what it is, totally Lush!

~Simply print this recipe for everyone that will be enjoying this Pie and be prepared to hand them out…trust me!

What you’ll need:

A 9″ Pie Plate for a nice tall Pie~

1 Pie crust~  I used Pillsbury refrigerated Pie Crust

1-5oz. box of Vanilla instant Jello Pudding

2 cups of Whipped Topping~  I used Cool Whip

1/4 cup Powdered Sugar

1-12 oz. bag of Semi Sweet Chocolate Chips..with a few reserved for sprinkling over the top

Directions:

Blind bake your pie crust (unless your crust is pre-cooked) by placing a piece of parchment over the raw crust, and filling it with dry beans.  Bake that for approx. 10-12 minutes..just until the crust is slightly golden and firm.  Remove the hot beans carefully~  set it aside!

While the crust is blind baking, mix up your filling!~

In a large bowl mix together the Jello Pudding according to the box instructions…

Gently fold in the Cool Whip…

Now fold in the Powdered Sugar~ this just helps to bind the Pie…

Then the Chocolate Chips (remember to reserve a few chips for sprinkling over the top of the finished Pie..if you’d like!

Now place the bowl into the fridge until the Crust has completely cooled…COMPLETELY COOLED..lol!  🙂

When the crust has COMPLETELY COOLED, you may now fill it up with the Pudding mixture…

Make nice peaks, and valleys on the top with the back of a spoon, as this is what the finished Pie will look like…

Place it into the freezer for 4 hours to overnight, and keep it in the freezer when you’re not devouring it.

When you’re ready to serve it…serve it cold.  You can slice into it when it’s frozen, it defrosts and gets creamier and creamier as you eat it~  SO GOOD!

Each slice has it’s own ‘personality’ and comes to life as it’s on your plate!

All you’ll hear are Oooh’s and Ahhh’s!

Top it with some extra Cool Whip if you’d like and a sprinkling of Chocolate Chips~

Then DIG IN to that thick, rich, sweet, creamy cloud of Heaven Lush Pie!  ~Enjoy!  🙂

The post ~Cookie Dough Lush Pie! first appeared on Oh Bite It.

I’m so into slab pies right now~  they’re so easy, and delicious, and the possibilities are ENDLESS!  Sooo..they’re perfect for me!

This time, I wanted to do something a little different, a little whimsical and just a little bit shocking!  What better way to cover all those bases than with a Pop Tart theme?  I mean, Pop Tarts are already all of those things and then some, so why not bring them to life in a BIG, warm, fruity and glazed Slab Pie?!

Each ‘Pop Tart’ square is flaky, buttery and bursting at the seams with fruity filling!  I chose Cherry because that’s my favorite Pop Tart variety…but you can use your favorite!  The Glaze and sprinkles take this over the top..out of the park..and right into your happy mouth!

This makes enough ‘Pop Tart’ to go around and feed tons of your closest friends and family!  This will be a huge hit and will have everyone smiling in between sweet and sticky bites!  🙂

~Give this a try the next time you want to change up Dessert, in the simplest, tastiest and cutest way EVER!    🙂

What you’ll need:

Pillsbury refrigerated Pie Crust…2 crusts..one package!

1 cup of Pie Filling..I used Cherry

A medium sheet pan

A decorative cutter..or a knife

The Glaze:

White Frosting.about a cup

Sprinkles..any color you like..optional, but SO cute!

Directions:

Rol out the Pie Crusts and form it to shape your sheet pan.  Trim it up if necessary…

Now measure out about one cup of the Pie Filling…

Give it a nice chop so you don’t vote into huge pieces of fruit, and it bakes up nice and evenly…

Now spread it evenly all over the bottom crust…this is the perfect amount, it may not look like a lot, but it works!

Place the top crust onto the filling, gently press the edges into each other and slice Pop Tart sized/shaped squares using a decorative edge cutter…a regular knife will work, but it won’t have as much of that Pop Tart “look”…

Bake it at 350 for approx. 15 minutes, or until it’s nice and golden and firm.

Let it cool just a bit…

While it’s cooing, microwave the Frosting for a few seconds, just to soften it up.  Now you have instant Pop Tart Glaze..so awesome!  🙂

NOW…the best part!  That signature, messy Pop Tart Glaze and Sprinkles!  While it’s still a bit warm, brush on the frosting a.k.a. The Glaze…

Sprinkle on those colorful sprinkles anywhere they want to go…

Let the glaze and sprinkles set up, and cut it up…

And be prepared for many, many Ooh’s & Ahh’s…

Mostly coming for you..lol~~because you’re awesome like that!

Now dig on in there!  ~Enjoy!  🙂

The post ~Pop Tart Slab Pie! first appeared on Oh Bite It.