2 packages (16 oz.) refrigerated pie crusts for double-crust 9-inch pies
3 cans (15-oz. each) fried apples with cinnamon (not pie filling)
3/4 cup sugar
1/4 cup flour
1-2/3 cups (10-oz. pkg.) HERSHEY’S Cinnamon Chips, divided
Vanilla ice cream (optional)
Cinnamon Drizzle(recipe follows, optional)
1 Heat oven to 425°F. Place each unbaked crust in a 9-inch pie plate.
2 Gently stir together sliced apples, sugar and flour in large bowl; fold in 1 cup cinnamon chips. Spoon mixture into crust.
Put second crust on top, crimping edges together as directed on package; cut several slits in top crust in center and toward sides. Cover edges with foil.
3. Bake 25 minutes; remove foil. Continue baking 15 to 20 minutes or until crust is golden brown and juices are bubbling. Cool completely. Just before serving, top each piece with scoop of ice cream and drizzle with Cinnamon Drizzle if desired. Cover; refrigerate leftover pie. 8 to 10 servings.
Cinnamon Drizzle: Melt remaining 2/3 cup cinnamon chips with 1-1/2 teaspoons shortening.
I didn’t follow this recipe 100%. I haven’t used shortening for probably 20 yrs. or more and I didn’t want to buy a can, even a small one, just to use 1 1/2 tsps. of it to make the Cinnamon Drizzle, so I just added a small amount of milk to the remaining 2/3 cup of cinnamon chips, heated on low and stirred often until the chips were all melted.
The pies turned out really good. They had a nice cinnamon/apple flavor which we all loved. I’ll definitely be making this recipe again.