op of an 8\" diameter pie dish (by about 1\" all
r>saucepan combine cranberries and apple cider.
Cook and stir
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!
Preheat oven to 325 degrees.
Dump cranberry sauce into an ungreased 9 x 13 inch pan.
Dump apple pie filling into pan.
Spread mixture evenly and \"sift\" dry cake mix on top.
Cut up butter and dot top of cake.
Sprinkle nuts or granola on top of cake.
Bake 1 hour and 15 minutes.
Cool 10 minutes, then cut into squares.
Serve with Cool Whip or ice cream.
Preheat oven to 350 degrees F (175 degrees C).
Combine apple pie filling and cranberry sauce in a shallow baking dish.
In a medium bowl, mix the butter, oats, and brown sugar until crumbly. Sprinkle evenly over the fruit mixture.
Bake in the preheated oven for 40 minutes, or until browned and crisp.
side.
Roll out each pie dough and cut out six
br>Line 10-inch pie pan with pie crust. Mix
apples
o line a 9-inch pie dish. Refrigerate until ready to
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.
60\u00b0F.
For this recipe, will need 8 individual-sized
Preheat oven to 425\u00b0.
Line a 10-inch pie pan with pie crust. Mix all ingredients together and pour into crust.
Place top crust on, crinkle edges and make a few punctures in top crust to let steam escape.
Bake at 425\u00b0 for 10 minutes.
Lower heat to 350\u00b0 and bake 50 additional minutes. Allow to cool before serving.
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.
mooth. Add cake mix and apple pie filling to eggs; beat until
Dissolve gelatin and sugar in 1 1/2 cups boiling water.
Add cranberry-apple drink.
Chill 1 3/4 cup of mixture until partially set (keep remainder at room temperature).
Fold in cranberry sauce.
Pour into a 7 to 8 cup ring mold; chill until almost firm. Chill remaining gelatin until partially set.
Heat margarine in skillet.
Brown apple in melted margarine with brown sugar and apple pie spice.
Stuff into pita bread. Bake at 350\u00b0 for 10 minutes or microwave on High for 1 minute. Serves 1.
Each serving equals 1 fat, 1 fruit, 3 extras and 1 bread.
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.
Mix Bisquick, sugar and egg until lumpy.
Crumble over apples. Sprinkle apple pie spice (or cinnamon) over all.
Take 1 stick melted margarine and drizzle over top.
May add pecans.
Bake until crispy.
May add Cool Whip.
(This recipe is from the kitchen of Becky Strain.)
Prepare pastry (for 2 crust pie).
Preheat oven to 425\u00b0.
Stir together sugar, flour and spice. In pastry lined pan, alternate layers of apples, cranberries and sugar mixture, beginning and ending with apples. Dot with butter.
Cover with top crust and cut slits in crust. Seal and flute edges.
Bake 40 to 50 minutes. Cool.
Heat oven to 325\u00b0.
Beat eggs.
Add sugar, oil, apple pie spice, salt, vanilla and baking soda.
Slowly add flour; fold in apples.
Spread mix in a 9 x 13-inch pan.
Bake for 1 hour.
Cake is best after being refrigerated for 1 to 2 days.
Serve with caramel topping.