Apple Pizza Pie

Apple Pizza Pie! Yum!
Fall is a wonderful time of year.  It’s the time where people are picking apples and backing pies.  Welcome to the start of baking season!  Here is a recipe from Bridgford Foods to make an amazing apple pizza pie.  I think you’ll like it!!


Apple Pizza Pie
Recipe Type: Desser
Author: Bridgford
Prep time:
Cook time:
Total time:
Serves: 8
This dessert pizza is delicious and so simple! The most time consuming part of this recipe is waiting for it to finish baking. Everything else? Easy as (pizza) pie!
  • 1 loaf Bridgford Frozen Ready-Dough®
  • 1 can apple pie filling of choice, 21 oz.
  • 1 tablespoon melted butter
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup old fashioned rolled oats
  • 1/4 cup softened butter
  • 1 teaspoon cinnamon
  • Caramel ice cream topping (optional)
  1. Use the microwave thawing instructions for your dough, it takes a matter of minutes. If you don’t want to bake right away, let it sit out in a warm place, free of drafts for about 3 hours.
  2. Once your dough is pliable, form it into a ball. Flatten it slightly and roll it out on a clean, lightly floured surface. If your dough shrinks back while you are rolling, let it rest for 5 minutes and come back to it. Once it is formed into the shape of a pizza, place it on a lightly greased, 12 inch pizza pan. With the tines of a fork, prick the dough several times, covering the entire surface. This will prevent air bubbles from forming in your dough.
  3. Use the whole can of your apple pie filling spreading evenly across the pie. Then brush melted butter on the crust.
  4. In a small bowl add your oats, flour, brown sugar, cinnamon, and butter.
  5. Evenly combine ingredients until it reaches a coarse, crumbly consistency.
  6. Sprinkle the crumble mixture over the top of your pizza.
  7. Guess what? That’s it! Bake at 375° for 25 to 30 minutes, or until golden brown.
  8. If you choose, drizzle the top with caramel topping, using a butter knife.

For pictures of each step visit Bridgford Foods. What’s your favorite fall dessert?

Lemon Meringue Pie Recipe


Lemon Meringue Pie

 Taste a classic Lemon Meringue Pie Recipe!  This pie is bursting with fresh lemon taste and a sweet, creamy real meringue topping.  It’s been a favorite at my household for a long time and I hope it will be a favorite at yours.

Lemon Meringue Pie Recipe
Recipe Type: Dessert
Author: Ashley Walkup
Prep time:
Cook time:
Total time:
Serves: 8
This is a simple recipe for tart and tangy lemon meringue pie!
  • 9 inch pie pan
  • Your favorite pie crust
  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons (or 6 tbs of lemon juice)
  • Zest from 1 lemon
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 4 egg whites
  • 6 tablespoons white sugar
  1. Preheat oven to 350 degrees F.
  2. If your pie crust isn’t already baked follow these directions and add 45 minutes to the time of the recipe. Place your homemade or store-bought pie crust into a 9 inch pie pan; line crust with parchment paper and fill with pie weights {or dry beans}. Bake crust until lightly browned, around 40 minutes. Carefully lift and remove paper with pie weights and allow crust to cool.
  3. In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
  4. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat.
  5. Pour filling into baked pastry shell.
  6. In a large bowl whip egg whites until foamy. Gradually add sugar and continue to whip until stiff peaks form. Gently spread meringue over pie making sure to seal the edges at the crust.
  7. Bake in preheated oven for 10 minutes, or until meringue is golden brown.


Remember not to store your leftover pie, that is if you have any left over, in plastic wrap.  Wrap it loosely with foil so that it has room to breathe.