Caramel and Apples are so good together. This recipe blends yogurt with cream cheese as the creamy base, which was different, light and very nice. Top that with the apples and caramel and the perfect fall tart is ready in a flash.
1 box refrigerated pie crusts (such as Pillsbury)
2 containers (6 oz each) vanilla or caramel flavored custard style yogurt (I used this kind)
3 oz cream cheese, softened
1 can (21 oz) apple pie filling
3 tablespoons caramel ice cream topping
1. Preheat oven to 375°F.
2. Remove pie crusts from pouches. Place 1 crust in center of a large, ungreased cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
4. Bake crust 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
5. Use an electric mixer to beat together yogurt and cream cheese until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Drizzle caramel topping over top. Cut into wedges. Store in refrigerator.
Recipe from Pillsbury
Time for a short song.
Cloud Nothings-Can't Stay Awake
And a sadly sweet song.
David Ford-If You Only
Check out Cloud Nothings on the band’s Website, where you can learn upcoming world tour dates and link to buy their music.
Go to David Ford’s Website to see what he is up to, buy his music and book and learn upcoming UK tour dates. I’ve seen Mr. Ford in concert and I highly recommend going to a show if you can. He’s great.