8 Cups day old bread, cubed
3 Cups Granny Smith apples, peeled cored and cubed
1 Cup chopped pecans
8 Whole eggs
1 Can evaporated milk
1/2 Cup apple cider or apple juice
1 Cup packed light brown sugar
2 Teaspoons ground cinnamon
1 Teaspoon ground nutmeg
1/2 Teaspoon ground allspice
1/2 Teaspoon salt
1 Teaspoon vanilla extract
Place bread cubes, apples, and pecans in buttered Crock-Pot®.
Mix remaining ingredients.
Pour over bread and stir thoroughly.
Put lid on Crock-Pot® and start cooking on Low for 3 to 4 hours.
Top with caramel sauce, ice cream, or whipped topping.
Prepared pie dough
4 to 5 large apples
2 Tablespoons Flour
1 Cup Sugar
1 Teaspoon Cinnamon
1/4 Cup Heavy Cream
1/2 Stick Butter (unsalted)
1/4 Cup Sugar
1/4 Cup Flour
Wash & peel the apples. Slice into thin pieces and place in a medium bowl.
Toss apples with the “filling” ingredients (flour, sugar, cinnamon, cream)
Lightly grease insert of a 3 1/2 Quart Crock-Pot® slow cooker.
Place prepared pie crust inside Crock-Pot® slow cooker and gently push into place. The crust should go up 2 to 3 inches on the side of the Crock-Pot® slow cooker.
Place “topping” ingredients (butter, flour, sugar) in a bowl and knead with your (clean) hands until crumbly.
Crumble the topping over the apple pie.
Cover and cook on Low for 4 to 5 hours or until cooked through. Note: after the 1st hour of cooking, slightly vent lid to allow steam to escape and to help prevent condensation on top of pie.
For a pretty presentation, place Crock-Pot® slow cooker insert in a large toaster oven or oven under the broiler for a few minutes to brown the pie topping.
6 lg. cooking apples
3/4 c. orange juice
2 tsp. grated orange rind
1 tsp. lemon rind grated
3/4 c. rose wine
1/4 tsp. cinnamon
1/2 c. brown sugar
Remove core from apples and place in slow cooker/Crock Pot. Mix together all other ingredients except whipped cream. Pour over apples. Cover pot and cook on low for about 3 1/2 hours or until apples are tender. Cool and serve with whipped cream.
2 small butternut squash, peeled and cut into 1 1/2-inch chunks (about 8 cups)
2 apples, such as Braeburn or Gala, peeled, cored and cut into 1-inch chunks (about 4 cups)
1 large red onion, cut into 1-inch chunks
1/2 cup chicken broth
1/4 cup apple cider
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, melted
1 tablespoon McCormick® Pumpkin Pie Spice
1 teaspoon salt
1 teaspoon McCormick® Thyme Leaves
1/2 cup toasted flaked coconut
Place squash, apples and onion in slow cooker. Mix remaining ingredients except coconut in small bowl until well blended. Pour over squash mixture. Cover.
Cook 3 to 4 hours on HIGH, stirring after 2 hours. Stir before serving. Sprinkle with toasted coconut.