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Ingredients

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Directions

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  • Preheat oven to 375°F. For topping, in a medium bowl stir together flour, polenta mix, granulated sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside.

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  • In a small bowl combine pecans, brown sugar, and cinnamon; set aside. In a medium saucepan heat pie filling until bubbly, stirring frequently. Remove from heat; cover and keep hot. Add the 1/3 cup half-and-half to flour mixture; stir just until moistened.

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  • Transfer hot pie filling to a 2-quart square baking dish. Immediately drop topping by rounded teaspoons onto pie filling. Sprinkle with pecan mixture.

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  • Bake about 25 minutes or until topping is light brown. If desired, serve with additional half-and-half. Serve warm.

Nutrition Facts

441 calories; 15 g total fat; 6 g saturated fat; 22 mg cholesterol; 498 mg sodium. 0 mg potassium; 77 g carbohydrates; 4 g fiber; 41 g sugar; 4 g protein;

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