Lay one wonton wrapper on work surface with one point towards you (diamond shape).
Place 1 tablespoon apple pie filling in center.
Moisten edges of wrapper on two sides closest to you.
Fold wrapper in half, forming a triagle. Press to seal edges tightly.
Repeat with remaining filling and wrappers.
Heat oil in heavy skillet to 1/4-1/2 inch in depth.
When hot, add wontons a few at a time.
Brown on both sides and remove to paper toweling to drain.
Sprinkle with powdered sugar and DEVOUR!
Take one pie crust and sprinkle bottom lightly with sugar and cinnamon.
Pour apple pie filling into crust.
Take some sugar and cinnamon and sprinkle over top of filling, as desired.
Cut second pie crust into long strips and place slightly apart on top of pie filling.
Empty apple pie filling into a 9 x 13-inch pan.
Mix vanilla into mix.
Sprinkle with cinnamon.
Sprinkle cake mix over filling.
Dribble oleo over all.
Sprinkle with a little more cinnamon.
Bake at 400\u00b0 for 30 minutes.
Serve warm or cold. Good with ice cream.
Prepare vanilla pudding according to directions on box.
Spoon apple pie filling into baked pie crust.
Spread vanilla pudding over filling.
Top with whipped cream.
Sprinkle with nutmeg or cinnamon.
mooth. Add cake mix and apple pie filling to eggs; beat until batter
illed, start making the filling. Peel, de-core
ooking spray and spread the apple pie filling in the bottom. Pour the
side.
Roll out each pie dough and cut out six
Place ice cream in a large bowl. Using a large metal spoon, fold in apple pie filling, cookies, ginger and spice.
Spoon into an 8 x 4-inch loaf pan. Freeze 4 hours, or overnight, until firm.
200 degrees C).
Mix apple pie filling, 1 teaspoon cinnamon, and nutmeg
Line a round baking dish with crust.
Pour in pie filling. Sprinkle with sugar and spices.
Dot with butter.
Cover with remaining pie crust.
Flute edges.
Slit crust.
Bake at 375\u00b0 until top is brown.
o make room for the filling. Just pull and stretch to
o line a 9-inch pie dish. Refrigerate until ready to
Spread apple pie filling in bottom of 9 x 13-inch baking pan. Spread cake mix on top, then pecans on top of cake mix.
Slice margarine on top of nuts; sprinkle lightly with cinnamon.
Bake in a 350\u00b0 oven for approximately 1 hour.
This keeps well, even in refrigerator, without getting soggy for 3 to 4 days.
Can be made with any fruit pie filling.
Pour pie filling in unbaked pie shell.
Sprinkle sugar and cinnamon on filling, slice butter on top and cover with top crust. Bake at 400\u00b0 until brown.
On top of stove, melt margarine in milk in 9 x 9 x 2-inch baking pan.
Combine flour, sugar and baking powder.
Sift on top of milk and margarine mixture.
Spread apple pie filling on top. Bake for 30 minutes at 425\u00b0.
Brush the bottom and sides of the crust with egg yolk and discard any leftover yolk.
Place the crust on a baking sheet.
Bake at 375 degrees for 5 minutes.
in a medium bowl combine the pie filling with 1/2 cup chopped pecans, then spread into the pie crust.
In a small saucepan combine the remaining 1/2 cup pecans, brown sugar and butter; cook over medium heat until boiling, immediately spread over the pie filling.
Bake for 30-35 minutes or until bubbly.
Let cool slightly before serving.
n medium speed.
Add apple pie filling and beat on low speed
Preheat oven to 350.
Pour apple pie filling and fried apples in a 13x9 pan evenly.
Sprinkle apples with spices and sugar.
Pour dry cake mix over spices.
Dot with butter.
Sprinkle with nuts.
Bake 45 minutes-1 hour, until cake is brown and bubbling on sides.
Serve warm with ice cream.
60\u00b0F.
For this recipe, will need 8 individual-sized