Ingredients & Directions
Fresh bread or pie dough
1 cn (21-oz) apple pie filling
1/2 c Butter; melted
1/2 c Sugar
1/2 ts Cinnamon
Preheat oven to 375. Run a knife through pie filling to coarsely chop
apples. Place a small amount of pie filling in center of bread. Top with a
second slice of bread. Shape using « Cut-n-Seal » tool. Brush both sides of
tart lightly with melted butter. Combine sugar and cinnamon. Dip tart in
cinnamon sugar mixture. Place on « Baking Stone » or cookie sheet. Bake for
15 minutes or until lightly browned.
NOTE: A 21-ounce can of pie filling is 2 cups, enough for 32 round 3-inch
tarts.
THE PAMPERED CHEF, LTD.
350 SOUTH ROUTE 53
ADDISON, IL 60101-3079
Downloaded from Glen’s MM Recipe Archive,
Yields
32 Servings