MARIE CALLENDER POT PIES with CARAMEL APPLE STUFFED APPLES AND CARAMEL APPLE CRISS PUFFIED APPLES

When I looked outside the window, an involuntary shudder ran through my body. It’s cold outside! The snow is beautiful, both in the air and on the ground.

It’s my favorite time of the year to warm up my family by cooking and baking delicious food. No matter how much I enjoy cooking from scratch, I can’t do it all the time. Our family is very busy, and I sometimes have to compromise on the quality of food to meet our time requirements. It doesn’t have to mean that we sacrifice flavor for a quicker meal.

Marie Callender’s Pot Pies are our go-to meals when we want to eat something that tastes like it was made at home. My husband often takes it to work with him as a lunch option, but we also enjoy them at dinner. It is the ideal meal for cold weather. This meal always makes us feel warm, allowing me to enjoy the beauty of freshly fallen snow.

I wanted to share this fantastic recipe for Caramel Apple Crisp Stuffed Apples before I got caught up in Mother Nature’s mesmerizing abilities in winter. This dessert is perfect for Marie Callender’s Pot Pies.

Priorities first. All the ingredients are needed. Walmart had everything we needed, including Marie Callender’s Pot Pies. When it’s cold, we go through them quickly.

In the store, I bought six large apples, caramel topping, oats, and butter. I already had flour, brown sugar, regular sugar, and salt.

We’re now ready to start cooking! Preheat the oven to 350 degrees Fahrenheit. Mix the topping. The easy-to-reference recipe is at the bottom. To make the topping, combine flour, sugar, and brown sugar with oats.

Use a pastry blend if you have one or a fork to mix everything.

Use a spoon to remove the core of the apple and leave a thin layer on the outside. You can save the leftover pieces of apple and place them in the bowl you’ll be using to mix the apple caramel filling.

Fill each apple with the caramel apple mixture. I couldn’t fit all the apple filling in the shells, so I put it into an oven-safe dish and added the leftover topping. I baked it to make another caramel apple crisp.

Top each apple shell with the apple crisp topping.

Bake for 15 to 20 minutes or until the top is crisp and brown.

It’s difficult to wait until the apple crisps are out of the oven. You’d have timed the meal perfectly if you did it as we did. The family will be finished with their Marie Callenders pot pies as soon as the crisps come out of the oven. It doesn’t take a lot to enjoy this flaky crust with homemade gravy and vegetables. Yum!

Ingredients

• Six large Apples
• 1/2 caramel sauce
• Butter cubes: 4 tablespoons, chilled
• Half a cup of flour
• 1/4 cup quick-cooking oats
• Brown sugar, 1/3 cup
• 1/4 cup sugar
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, combine butter, flour and sugars. Mix ingredients with two forks or a pastry blend. Set aside.
3. Cut the tops of four large apples and scoop out the core, extra apple, and the apple peel. Place apple shells in an 8×8 baking dish.
4. You can salvage any pieces of apple from the hollowed-out apples. Please place them in a medium-sized mixing bowl. Add the remaining apples to the bowl and peel them. Stir in the caramel sauce until all apples have been coated.
5. Add the caramel apple filling to the apple shells. Then, top the apple filling with the oat topping that you made in Step 2. Most likely, there will be some extra topping and filling. You can use this for whatever you like.
6. Bake the caramel apple crisp-stuffed apples between 15 and 20 minutes or until the topping is crisp.
7. Add toppings and serve.
8. Enjoy!