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
