Tuesday, February 8, 2011

2 Dutch Apple Pie with Butterscotch Sauce

How are you used to eating apple pie? With ice cream? Hot? Cold? 
Well, Monica from El Canelo Ranch has a twist on apple pie that left my guests enthralled with this recipe and wanting more (and. . . don't tell. . . it only has three ingredients . . . that are STORE bought!) This is the PERFECT recipe if you are pressed for time or need to devote more attention to a main course!
1 Marie Callender’s Dutch Apple Pie (positively NO substitute)
Cool Whip (or whipping cream you whip yourself)
Butterscotch Sauce (topping for ice cream, found near ice cream in grocery store) Bake pie according to package directions.  Allow to cool at least 30 minutes before serving. (Or can serve cold! Make the pie, let cool, and stick in the fridge until ready to serve) Cut into slices and place on dessert plates.  Top each slice with a generous dollop of Cool Whip.  Remove lid from Butterscotch Sauce and microwave jar on high for 1 minute.  Stir contents of jar; pour about 1 tablespoon of sauce over Cool Whip.  Serve immediately.
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  1. I'm a cold apple pie gal ... and you had me at butterscotch sauce. No shame in cutting corners here with store-bought items; it's nice for us working gals who still like to present an impressive-looking dessert! :)


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