Constance
Master Chef
I've always taken pride in my pies, making the crust from scratch and making my own fillings.
But I can't do what I used to do, so I've decided it's time to roll with the changes.
This morning, I unrolled my Pillsbury crust, and opened 3 cans of Wilderness Apple Pie filling. I seasoned the fillling with a little more sugar, lemon juice, and Cinnamon plus, from Pampered Chef.
They are out of the oven now, and smell and look divine.
So, thank you Pillsbury, for making my life easier!
But I can't do what I used to do, so I've decided it's time to roll with the changes.
This morning, I unrolled my Pillsbury crust, and opened 3 cans of Wilderness Apple Pie filling. I seasoned the fillling with a little more sugar, lemon juice, and Cinnamon plus, from Pampered Chef.
They are out of the oven now, and smell and look divine.
So, thank you Pillsbury, for making my life easier!