Here's another one: Pizza Hut Dessert Pizza Recipe Pizza Crust: 1 cup warm (105F) water 2 cups flour 1-1/2 tablespoons vegetable oil 3/4 cup cake flour 1 teaspoon salt 1/4 teaspoon active dry yeast Fruit Filling: 1 21 oz. can pie filling (cherry, blueberry, or apple) Crumb Topping: 1/2 cup flour 1/2 cup brown sugar 1/2 cup quick oats 1/2 cup firm butter or margarine 1 teaspoon cinnamon Vanilla Glaze: 2 cups powdered sugar 3 tablespoon Milk 1 tablespoon Melted margarine or butter 1 teaspoon vanilla: Combine yeast and warm water and let proof for 3 minutes. Add to other crust ingredients in a large bowl and knead for 10 minutes. Cover with plastic wrap, and allow to rise for about 12 hours. Preheat oven to 500F. Roll the dough on a floured surface until it is about the diameter for your 16 inch pizza pan. Place in pan and form the dough to the edge. Brush with vegetable oil and prick with fork. Prebake for 3 minutes. Remove from the oven and spread with pie filling. Mix crumb topping ingredients with a fork or pastry blender. Spoon over pie filling. Return pizza to the oven and continue to bake for 10-15 minutes or until crust is light golden brown. Remove and drizzle with vanilla glaze.V

I made another pie on Tuesday (because I had made enough pie dough for two 2-crust pies) and brought it to work for our product development meeting. Two people were absent from the meeting, and so I have two pieces left over, and I'll probably refrigerate those this evening, if we don't eat them. Next time I'll consider freezing part of it. BTW, Tuesday after work we went to BBB and I bought a rotary device that peels, cores, and slices the apples in one fell swoop. This saved immeasurable time from having to do all the apples by hand, as I am very slow at peeling and coring otherwise. So now I am ready to make another batch of pies! I might freeze one raw and freeze part of another one after baking. I really do want to make good use of the huge amount of apples we have, but I was not up to the task until I got this device. I enjoy making pie crust, but peeling and coring apples was another story. Thanks for the advice! It's going to be nice to be able to have pie that can hang out in the fridge or freezer without getting moldy. I like to heat it up in the toaster oven before I serve - it tastes better warm to me than cold, but my co-workers eagerly ate it cold. Lars

homemade tagliatelle and shrimp..with my preserved Meyer lemons..and...if you want the recipe let me know...it is SO yum !

What is the ingredient list on the purchased box? (or is it a box). I'm not familiar with Marie. One odd thing i noticed is 5 dollops of whipped topping on the pie. Is that not hard to cut evenly? We don't have pie much and an inch slice is about our limit and only holiday time anywho...(can't cut across that first cut) It is standard practise with larger companies to use the actual product advertised and on the box photo...and in tv commercials. It is the law and any cheats would be so easily leaked by those working on the project. Styled food 'photos' do cheat sometimes in later touch-up but the original set-up is the actual food product. Hours with tweezers. I worked on so many years ago to fill in down time and then again during the writers strike for a short time. I'd rather stick pins in my eyes it is so boring. Smaller companies and most import products are not regulated at all. Why what you see on some package/can/jars is nothing like inside and why it is often impossible to re-create something after looking at the ingredient list with all the preservatives tweaks in a laboratory. One commercial for a checkerboard ice-cream that served up perfect slices had a half dozen chest freezers brought in with the actual boxes from the factory that one would buy in your local grocery. They sliced and sliced for three days to get the perfect one over and over. On a PizzaHut commercial they tractor trailered in the ovens used in their 'establishments', (fast food joints) lol. And large boxes of chilled bags of goop sauce with a dozen in-house cooks to prepare it just the way it is done by the food staff on site in your neighborhood. I think it was for their pasta offerings, not pizza. Besides all that, trying to re-create a good flavor combination at home with fresh ingredients is noble and i think important. Less processed and maybe not so pretty but much healthier. (really who cares with dessert) Actually with trial and error a pretty slice can happen...not likely in my house as some are often perfect and others are goopy but still taste good. A warm knife run under the sink then whipped dry helps with slicing cold pie. The entire history of food advertising and when the ball dropped is interesting. like GainsBurgers for dogs. Basically play-dough with zero food value and considered a real treat!