Lucky Leaf got their start by selling fresh applesauce, but soon began making ready-to-use pie filling when American women became busy with more than just housewife duties! Today, they offer a wide selection of ready-to-use pie fillings including Premium Cherry, Apple, Blueberry, Lemon, Red Raspberry, Lite, and Crème. Their website is great and has a recipe section that I highly recommend you check out.
I was thrilled to have the opportunity to work with Lucky Leaf again. I was given blueberry, cherry, and apply pie filling to sample along with some mouthwatering recipes.
I was thrilled to have the opportunity to work with Lucky Leaf again. I was given blueberry, cherry, and apply pie filling to sample along with some mouthwatering recipes.
I used the cherry pie filling in my grandmother's birthday cake this year. She loves chocolate cake so I made her a chocolate cake with chocolate frosting and used the cherries as a filling. It was absolutely divine!
I decided to try the Caramel Apple Gingerbread recipe Lucky Leaf sent me for a work luncheon. It was a huge hit and simple to make. Here is the recipe:
One 14.5-ounce package gingerbread mix
One 21-ounce can Lucky Leaf Premium Apple Pie Filling
¼ cup caramel-flavored ice cream topping
Frozen whipped dessert topping, thawed
Heat oven to 350F. Lightly grease a 9x9x2-inch baking pan; set aside. In a large mixing bowl prepare gingerbread mix according to package directions. Fold the apple pie filling into the batter. Spread batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Let cool about 30 minutes. Serve cake with caramel and whipped topping.
Results: I made a double batch and it needed to bake for almost 50 minutes. It was really delicious and I will definitely make it again some time!
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