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In another hybrid recipe, this apple pecan pie offers the best of both worlds with savory and sweet notes joined by the tartness of the apples. Recipe: Food52 kasia2003/istockphoto

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Preheat oven to 350 degrees. Pour Apple Pie filling into the bottom of 9×13 baking dish. In a small bowl, mix cinnamon, nutmeg, and allspice. Then sprinkle the spices on top of the apple pie filling. Sprinkle the dry cake mix evenly in the dish, on top of the spices.

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Preheat the oven to 350 degrees F. Spray a 9-inch pie dish or 8×8 dish with cooking spray. In a large bowl, add the apples, syrup, cornstarch, lemon juice, cinnamon, vanilla and salt and toss to evenly coat. In a medium bowl, add all the topping ingredients and mix with a fork to combine.

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Grease a 10" fluted tube pan. In a medium bowl, stir together the first seven ingredients (through cloves) In a large bowl beat butter with a mixer on medium speed for 30 seconds. Gradually add both sugars, beating on medium speed until combined. Beat in the eggs, apple butter and milk just until combined. Add flour mixture, beating on low just.

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This will take about 4 to 8 minutes. Pour the toasted pecans into a food processor or high-speed blender and let them cool for several minutes. Then blend the pecans, pausing to scrape down the sides with a spatula often. The mixture will be crumbly at first, but will eventually blend into super-creamy goodness.

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Preheat oven to 350 degrees Fahrenheit and lightly grease a 9×13-inch casserole dish with softened butter or cooking spray. Whisk together sugar, flour, cinnamon, ginger, cardamom, and 1/2 cup of pecans in a large bowl. In a separate bowl, add the apples and lemon juice. Mix to coat evenly.

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Directions. Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.

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Prepare the Bread: Meanwhile, preheat oven to 350°F. Beat butter and cream cheese in bowl of a heavy-duty stand mixer on medium speed until creamy, about 2 minutes. Gradually add brown sugar, beating until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition.

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Creating the Pastry: Place about ¼ cup of the apple mixture in the center of each puff pastry square. Grab a stick of butter and slice it into 1 tablespoon slices. Then cut each of those in half. Place a cube of butter on the top of each puff pastry. While in the oven the butter will melt over the cinnamon/sugar coated apples.

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For the Crust: Mix oats, flour, cinnamon, pecans, sugar, and vanilla together in a large bowl. Pour melted butter over mixture and stir until completely combined. Press mixture into bottom and sides of pie plate (it will be a thick crust) and refrigerate until ready to use. For the Filling: Adjust oven rack to center position and preheat oven.

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Mix in the flour, baking powder, baking soda, salt, pecans or walnuts until completely incorporated. Pour batter into loaf pan and spread evenly. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Leave in the pan for 10 minutes, then place it on a wire rack to finish cooling.

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Instructions. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners and spray the inside of the liners with nonstick cooking spray. This will prevent sticking. First make your streusel topping: in a medium bowl, mix together the flour, pecans, brown sugar, cinnamon and salt.

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Product details. Package Dimensions ‏ : ‎ 4.65 x 4.53 x 3.54 inches; 10.9 ounces. Manufacturer ‏ : ‎ Fischer & Wieser Specialty Foods, Inc. ASIN ‏ : ‎ B000B68ED8. Best Sellers Rank: #364,982 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food) #146 in Fruit Butters. Customer Reviews:

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Preheat oven to 375 F degrees. Butter a 9x13 metal baking pan and line the bottom with parchment paper. Set aside. In a food processor, pulse the pecans with ¼ cup (30 g) flour until finely ground. Pour into a large bowl with the oats, stir to combine, and set aside. In the now empty (but still "dirty") food processor bowl, blend together.

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Preheat the oven to 375 degrees F. Grease a cupcake pan. Core the apples and cut in half, then slice into 1/8 inch slices using a mandolin or a very sharp knife. Place the apples in a bowl and fill with water. Add the lemon juice, ½ teaspoon cinnamon, and 1 tablespoon brown sugar.

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Preheat the oven to 350°F. Pour the raw pecans onto a rimmed baking sheet and spread out evenly. Place in the oven and roast for 10 minutes. Remove from the oven and allow to cool. Add the pecans, brown sugar, cinnamon, and kosher salt to the bowl of a food processor fitted with a steel blade.