Best Apple Or Cherry Or Blueberry Pie Quesadilla Recipes

APPLE PIE QUESADILLAS

Steps:

• Peel, core, and finely dice apples.
• Place in a bowl and toss with granulated sugar, cornstarch, cinnamon, and nutmeg.
• Melt butter in a medium-sized skillet over medium heat.
• Add apples, and stir-fry for about a minute.
• Stir in water while cooking apples through.
• The mixture should be thick, but if it gets too thick, add more water.
• Heat another ungreased skillet or griddle.
• Once it's hot, place a tortilla on the skillet, and spread one third of the apple pie filling on it.
• Top with a second tortilla.
• Fry until the bottom is toasted.
• Flip, and fry until second side is toasted.
• Repeat until all the apple filling is used.
• Let quesadillas cool to set up for five minutes or so before cutting - it makes them SO much less messy!
• Combine powdered sugar, and 2-3 teaspoons of water to make an icing.
• Optionally, you can add 1/2 teaspoon of ground cinnamon to icing.
• Drizzle onto quesadilla wedges. Yummy!
• Enjoy!

CHERRY BLUEBERRY PIE

Steps:

• In a large bowl, gently combine cherries and blueberries. In a small bowl, mix sugar, flour and nutmeg; stir into fruit. Let stand 10 minutes., Preheat oven to 425°. On a lightly floured surface, roll one half of the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Sprinkle with additional sugar. Cover edge loosely with foil., Bake 15 minutes. Reduce oven setting to 350°. Bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

APPLE, CHERRY, BERRY PIE!

Steps:

• 1. In medium bowl, coat apples and strawberries in 2 tablespoons of sugar.
• 2. Add Cherry filling.
• 3. Gently unfold bottom crust onto flowered pie dish Pour berry/apple filling into UNBAKED crust.
• 4. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust.
• 5. Lay over top of filling and cut a circle in middle of top crust.
• 6. Press fork into edges of crust. Beat egg and brush top crust with beaten egg mixture and sprinkle lightly with sugar.
• 7. Bake for 40 minutes or until bubbling appears in the middle. Cover pie with aluminum foil halfway through baking. Let stand for 20 minutes.
• 8. Let stand for 20 minutes before serving

APPLE PIE QUESADILLAS

Steps:

• In a bowl, combine apple pie filling, raisins and cinnamon.
• Coat a 10 inch skillet with cooking spray.
• Heat over medium heat until hot.
• Place one tortilla in skillet.
• Top with 2 T cheese and 1/4 cup pie filling mixture.
• Cook 1-2 minutes or until cheese is melted and bottom of tortilla is golden brown.
• Using a large spatual, fold tortilla in half.
• Transfer to a foil lined baking sheet.
• Repeat until all eight quesadillas are made.
• Sprinkle remaining cheese evenly over top of quesadillas.
• Bake at 350 degrees for 2-3 minutes or until cheese is melted and quesadillas are heated through.
• Cut each quesadilla into 3 wedges.

APPLE OR CHERRY OR BLUEBERRY PIE QUESADILLA

Steps:

• Preheat oven to 375.
• Spray iron skillet or cookie sheet with cooking spray.
• Microwave butter, cover with a paper towl and microwave about 15 seconds until melted.
• Place 1 tortilla in skillet or cookie sheet.
• Spoon fruit onto middle of tortilla leaving about 1/2 inch all around.
• Sprinkle with cheese.
• Place the second tortilla on top.
• Drizzle melted butter evenly over the crust.
• Mix the sugar and cinnamon (if apples are used) in a small bowl.
• Sprinkle over tortilla.
• Bake about 8-10 minutes until just beginning to brown.
• Remove from oven and cut into 4 wedges.
• Serve with vanilla ice cream!

SIMPLE BLUEBERRY APPLE PIE

Steps:

• Preheat the oven to 400 degrees F.
• For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.
• Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.
• Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.
• Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.
• Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.

CREAMY APPLE BLUEBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Toss apples and blueberries in the unbaked pie crust.
• Mix 1/4 cup flour, white sugar, salt, nutmeg, and cinnamon in a bowl. Stir in yogurt, egg, and vanilla extract; pour batter over apples and blueberries.
• Combine 1/2 cup flour, pecans, oats, and brown sugar in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs; set aside.
• Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking pie crust is lightly browned, about 30 minutes. Sprinkle crumb mixture over pie and bake until golden brown, about 15 minutes more. Cool before serving.

CHERRY-BLUEBERRY PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
• Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.

CARAMEL APPLE PIE QUESADILLA

Steps:

• Mix brown sugar, 1/2 teaspoons cinnamon, and nutmeg together in a small bowl.
• Melt 1 Tbl. butter in saute pan, add apple and sugar/cinnamon/nutmeg mix, stir and saute over medium heat for two minutes.
• Remove from heat and place in small bowl.
• Brush one side of each tortilla with the second Tbl. butter.
• Mix the white sugar and 1/2 teaspoons cinnamon and sprinkle on the buttered side of both tortillas.
• Heat saute pan over medium heat.
• When hot add one tortilla, buttered& sugared side down.
• Top with apple mix and drizzle with ice cream topping.
• Place second tortilla on top, buttered/sugared side up.
• Saute for 1-2 minutes, until browned and crisp.
• Flip and saute for another 1-2 minutes.
• Remove from pan and place on plate, top with ice cream, if desired, and enjoy apple heaven!