Apple Strudel Pie

Deliciously EASY Apple Strudel Pie from The Cards We Drew #PAMSmartTips #ad

This is a sponsored post written by me on behalf of PAM Cooking Spray.

We just finished up our last trip to Texas with just THREE of us before the little gal arrives in a few months. While we were there we celebrated an early Thanksgiving with my husband’s family and I got to try out an easy dessert dish my mom and I came up with a few months ago on the fly. I wasn’t sure if it would be any good the second time creating it…but it was JUST as good as before! Everyone loved it, so I’m SO excited to share this recipe with you just in time for Thanksgiving. Here’s my homemade Apple Strudel Pie Recipe AND at the end of the post you’ll get your own chance to win a Le Creuset Pie Dish and can of PAM Cooking Spray!

Deliciously EASY Apple Strudel Pie from The Cards We Drew #PAMSmartTips #ad

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61 thoughts on “Apple Strudel Pie

  1. I am such a BAD baker that I honestly buy all my pies. I can NOT figure out how to bake them so I stick to the main meal and outsource my pies. πŸ™‚ This looks like a great recipe, though! I’m going to be trying this one!

  2. I like any pudding based pie, except I prefer regular pie crust over graham crackers. If I have ice cream I like apple and cherry pies, but unless it is a cold day, I generally don’t prefer them by themselves. But in all reality, you can’t make a bad pie.

  3. My favorite is pecan pie, but this apple pie looks easy and delicious. I am going to have to try this pie, especially if I win!!

  4. My favorite is sweet potato pie with regular crust. Not a lot of nutmeg it turns it too brown and distorts the taste and extra vanilla flavor and sugar . πŸ™‚

  5. I am hosting Thanksgiving this year for about 24 people. I need something easy to make for pie and I think this is a winner. Although I will make a couple! I love pretty much all cream pies and no pumpkin or pecan. πŸ˜‰

  6. Oh my goodness, that pie looks delicious. Apple Pie (with the crumble on top and not more crust) is my favorite. Or peach, I really love a peach pie. YUM!

  7. My favorite is apple pie, and it’s only because I’ve been able to make ONE that worked out. I’m not so great as a pie maker but I am going to give this one a try. Thanks!

  8. My fave is a rhubarb pie that involves putting 1/2 the flour & sugar right on the bottom crust and then pouring the other 1/2 over the fruit.

  9. From the looks of this pie, it could become my favorite! Prior to this, it was my sisters Sour Cream Lemon Meringue. So yummy! Thanks for the giveaway.

  10. This pie looks amazing! I love the crispy strudel stuff on top…that is the only way to eat an apple pie in my opinion. Thanks for the giveaway chance too! I’d love a pretty pie pan! πŸ™‚
    Nat πŸ™‚

  11. My favorite pie is blackberry cream cheese. My mom used to work at a bakery that was famous for its pies. I’ve recreated it a few times, never exact like the original, but it’s always a hit!
    I love all fruit pies and cream pies. Not much of a fan of pumpkin or pecan, though, even though I get great compliments on those, too!

  12. Well, the ONLY pie I like is chicken pot pie. I make it entirely homemade, except the pie crust.

    Ingredients:
    2 chicken breasts
    3 large carrots
    3-4 large celery stalks
    2 small onions or one big onion
    3-4 medium to large potatoes
    1 carton chicken broth
    flour
    Pillsbury pie crust (premade in the refrigerator aisle)

    Salt and pepper two chicken breasts and bake them in the oven at 375 degrees for about 25-30 minutes. While they are baking, cut up the celery, onions, and carrots into small pieces. Fill a medium sized pan halfway with chicken broth, salt and pepper it, and drop in the vegetables. Now, chop up some potatoes and get them boiling in salted water.

    Take out the chicken breasts, cut them up, and throw them in a metal bowl. Strain and add the potatoes to the bowl.

    Put the bottom part of the pie crust in the oven for 10 minutes so it gets nice and crispy.

    Using the now empty potato pot, strain the vegetables, collecting the broth in the pot. Make gravy (using FLOUR not cornstarch) with the broth. Combine all ingredients, mix them up, put them in the pie shell that you just baked, top it with doughy crust, and bake for 15-18 minutes until nice and golden brown.

    Enjoy!

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