Roses Millionairesse Pie Recipes

MILLIONAIRE PIE

Steps:

• Blend together the cream cheese and condensed milk; gently fold in the whipped topping.
• Stir in the crushed pineapple and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.

MILLIONAIRE PIE

Steps:

• In a large bowl, beat together cream cheese, condensed milk, and lemon juice. Using a spatula, gently mix in the whipped topping.
• Gently mix in the pineapple, chopped cherries, and pecans. Pour the mixture into pie crusts and chill for 3 to 4 hours.
• Slice and enjoy!

MILLIONAIRE PIE PAULA DEEN RECIPE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, combine condensed milk, pineapple, coconut, pecans, and pie crust.
• Pour mixture into pie crust.
• Bake for 45 minutes or until filling is set.
• This pie is best served cold.
• Enjoy!

ROSE'S MILLIONAIRESSE PIE

Steps:

• Cream together the softened cream cheese and the sugar with an electric mixer, letting the mixer run for 3 or 4 minutes on high speed.
• Stir into the cream cheese mixture the crushed pineapple, coconut, and pecans, and mix well.
• Carefully fold in half of the whipped topping until filling is blended well. Reserve remaining half for top (see below).
• Pour filling into pie shell and chill for several hours.
• Garnish with a dollop of the whipped topping when served, or you can spread the remaining half of the topping over the whole pie and finish with a sprinkling of chopped pecans.
• A third alternative is to fold both cups of whipped topping into the filling; this works quite well and makes for an even lighter texture, but allow more chilling time before serving if you go this route.

BAKED APPLE ROSES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
• Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
• Mix together sugar and cinnamon in a bowl.
• Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
• Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
• Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
• Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
• Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
• Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving.

APPLE ROSE TART

Steps:

• Preheat oven to 425°F with a rack in bottom position. On a lightly floured surface, roll out dough 1/8-inch-thick. Trim dough to a 12-inch round; fit into a 10-inch fluted tart pan with a removable bottom. Trim edges to 1 inch, then fold under to double thickness of edge. Stir together jam and ginger; spread over dough in pan. Refrigerate 20 minutes.
• Meanwhile, toss together Pink Lady apple slices, 3 tablespoons sugar, 1 1/2 teaspoons flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Starting from outside, tightly shingle apples over dough in pan in concentric circles, covering two-thirds of dough.
• In another bowl, toss together Granny Smith apple slices and remaining 3 tablespoons sugar, 1/2 teaspoon flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Shingle apples over dough in pan in center, leaving any excess juice and sugar in bowl. When you get to the very center, roll up a very thin apple slice or two to create center of "rose". Stir a few drops of water into bowl with residual fruit juices and sugar to create a glaze; set aside.
• Bake 15 minutes. Reduce oven temperature to 375°F and continue baking until apples are tender and crust is golden brown, 40 to 45 minutes more, brushing with glaze from bowl once during cooking and once after removing from oven. Transfer pan to a wire rack; let cool 15 minutes. Remove sides of pan and transfer tart to rack; let cool at least 15 minutes more. Serve warm or room temperature. Tart can be stored, covered with parchment-lined foil, at room temperature up to 1 day.