Apple Pie Hot Buttered Cheerios Recipes

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APPLE PIE HOT BUTTERED CHEERIOS™



Apple Pie Hot Buttered Cheerios™ image

Provided by Betty Crocker Kitchens

Categories     Snack

Time 15m

Yield 8

Number Of Ingredients 5

1/4 cup butter
3 teaspoons pure maple syrup
1 cup chopped apple
3/4 teaspoon apple pie spice
4 cups Apple Cinnamon Cheerios™ cereal

Steps:

  • In large microwavable bowl, microwave butter, maple syrup and apple uncovered on High about 45 seconds or until butter is melted. Stir in apple pie spice. Add cereal; mix well.
  • Microwave uncovered on High 3 to 4 minutes, stirring every minute. Serve warm or cool. Store tightly covered at room temperature.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 10 g, TransFat 0 g

BUTTERED APPLE PIE



Buttered Apple Pie image

This is a modern reading of the ''Buttered Apple Pie'' from Amelia Simmons's ''American Cookery,'' the first American cookbook, published in Hartford in 1796.

Provided by Leslie Land

Categories     dessert

Time 2h10m

Yield One 9-inch pie

Number Of Ingredients 8

1 batch flaky pie crust, divided into 2 unequal halves
1/4 to 1/3 cup sugar, depending on sweetness of apples
1/2 teaspoon cinnamon
1/4 teaspoon mace
6 large, tart cooking apples, such as Cortlands or pippins, peeled, cored and cut in 6ths
1 to 1 1/2 tablespoons rosewater, depending on taste
4 tablespoons melted butter
Cream for brushing the crust

Steps:

  • Roll out the larger piece of dough to a 1/8-inch thickness and use it to line a deep 9-inch pie pan. Do not trim overhang yet. Roll the other piece between sheets of wax paper into a rectangle roughtly 12 inches long and 1/8-inch thick. Refrigerate shell and rolled dough for at least a half hour.
  • Combine sugar, cinnamon and mace. Toss apples with rosewater, then with butter. Preheat the oven to 400 degrees.
  • Sprinkle a third of the sugar mixture over the bottom of the shell. Arrange a layer of apples on it and sprinkle with another third of the sugar. Add the remaining apples, rounded sides up, and sprinkle with the remaining sugar.
  • Brush the rim of the pie with cream and return it to the refrigerator.
  • Working quickly, peel wax paper from one side of the reserved sheet of dough, replace it lightly, flip dough and remove paper from the other side. Working on the wax paper, create a decorative open-work crust either by cutting 1/3-inch strips and weaving a lattice or by using a knife or cookie cutter to make a pattern that allows the apples to show. Stop and refrigerate if the dough starts to soften.
  • Carefully flip top crust onto pie. Press around the edges to seal and trim overhang to a half-inch beyond rim. Fold it over the top crust edges and crimp up into a decorative rim.
  • Bake the pie 10 minutes, reduce the heat to 375 and bake 50 minutes more, or until the apples are very tender and the crust is a rich brown. Allow to cool 10 to 15 minutes and serve while still warm.

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