For mixes with wet apple packs

You will need:
5 Tbl. of Butter

Directions:
1- Preheat oven to 350
2- Pour Filling Pouch into pan.
3- Cut 5 Tbl. Cold butter into Topping Mix until crumbly. Sprinkle evenly over Apple mixture.
4- Bake at 350 for 25-30 minutes
5- Cool slightly; serve with ice cream or whipped cream and Enjoy

For mixes with dried apple packs

You will need:
2 cups water
1/2 Cup of Butter

Directions:
1- Preheat oven to 350
2- Melt 3 Tbl. Butter in a saucepan over medium-high heat. Add 2 cups water. Add filling mix and stir until dissolved. Bring to a boil and add apples. Reduce heat and simmer 15 minutes stirring occasionally. Pour into 8” x 8 or 9” pie plate.
3- Cut 5 Tbl. Cold butter into Topping Mix until crumbly. Sprinkle evenly over Apple mixture.
4- Bake at 350 for 25-30 minutes
5- Cool slightly; serve with ice cream or whipped cream and Enjoy

Apple Crisp Pizza

Serves 4-6.

You will need:

Plentiful Pantry Apple Crisp

Pasta Partners Pizza Kit

Water

Butter

Desired Toppings (apple crisp)

Milk 1 tablespoon

Almond extract 1/2 teaspoon

Powdered sugar

1. Preheat oven to 500*; Grease a 12-14 inch pizza pan (if not Teflon coated).
2. Combine PIZZA DOUGH MIX and ¾ cup LUKEWARM TAP WATER in mixing bowl.
3. Stir vigorously with fork and knead dough for 2-3 minutes until well blended.
4. Cover dough and set in a warm place for 30 minutes or until size doubles.  For busy days, us REFRIGERATOR RISING METHOD.*
5. Press dough evenly across bottom of prepared pan rounding dough at edge of pan to form crust.
6. Add favorite toppings (apple crisp) and bake for 12-15 minutes.
7. Melt 3 tbl butter in a saucepan over medium hear. Add 1 ½ cups water. Add Filling Mix and stir until dissolved. Bring to a boil and add apples. Reduce heat and simmer 15 min. Cut 5 tbl cold butter into Topping Mix until crumbly. Sprinkle evenly over Apple mixture and bake for 12-15 min.
8. Combine milk, almond extract and powdered sugar for a glaze, and drizzle on top!

*Refrigerator Rising Method: Prepare dough (steps 1-3).  Cover, put in refrigerator for a slow rise (minimum 6 hours).  Can be stored up to a week in a sealed bag.  Bring out of refrigerator and continue with step 5.