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Apple Pie Filling

Mama Mangia

Mama Mangia

Super Moderator
Yep - that's our ingredient of the week - APPLE PIE FILLING - canned or bottled - off the grocer's shelves or homemade and out of the pantry or freezer (I make my own and I can and freeze it) good ol' APPLE PIE FILLING!


Caramel Apple Trifle

1 two-layer yellow cake - honmemade is best - but use a box if needed
6 cups cold milk
3 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon apple pie spice
1 jar (12-1/4 ounces) caramel ice cream topping
1-1/2 cups chopped pecans, toasted
2 cans (21 ounces each) apple pie filling
2 cartons (16 ounces each) frozen whipped topping, thawed


Prepare and bake cake according to recipe/package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.
In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.
 
APPLE CHOPS

1 large oven bag
1 tablespoon flour
1 envelope onion soup mix
1/3 cup water
4 pork loins trimmed of fat
1 can apple pie filling


Heat oven to 350.
Shake flour in oven bag and place in rectangular baking dish.
Add soup mix and water to bag then squeeze to blend in flour.
Add pork chops and apple filling and turn to coat chops with sauce.
Arrange chops in even layer in bag.
Close bag with nylon tie and cut six slits in top.
Bake for 35 minutes then serve stir sauce and spoon over pork chops.
 
Apple Caramel Cheesecake Pie with Toasted Pecans


1 ready made graham cracker pie crust (6 oz.)
1 can (20 oz.) apple pie filling
1 package (8 oz.) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 large eggs
1 bottle (20 oz.) caramel syrup

Topping: (optional)
40 pecan halves, toasted*

1. Preheat oven to 350 degrees F (180 C). Place pan with pie crust on baking
sheet; pour 1/2 can of apple pie filling into crust and spread evenly. Set
aside.

2. With a mixer, beat together cream cheese, sugar, lemon juice, and vanilla
until fluffy.

Add eggs, one at a time, mixing after each addition; pour filling over apple
layer. Bake for 30-35 minutes, or until center is almost set. Let cool
completely.

3. Prior to serving, garnish (in this order) with remaining apple pie
filling, caramel syrup (pour in a swirl design over apple pie filling), and
toasted pecan halves around edges of pie.

*Note: Toast pecan halves in oven on a baking sheet at 375 degrees F (190C) for 3-5 minutes or until pecans are well toasted.

Makes 8 servings.
 
Apple Stuffed French Toast


1 loaf Italian bread -- or French bread
1 can apple pie filling -- or peach, cherry, etc.
2 eggs
milk
butter
confectioner's sugar
cinnamon butter -- for serving

Cut bread into THICK slices - about 1 1/2"; on the bottom, cut a pocket (be careful not to slice through the sides or all the way to top of bread - you want a pocket); if using apple or peach pie filling, dice so pieces are not so large (just put scissors in can and snip away - it doesn't have to be perfect);

Carefully stuff each piece of bread with filling -you may stick one or two toothpicks straight thru just to hold until you start cooking.

Mix egg and milk together; dip each stuffed pocket in the egg/milk mixture, turning to ensure both sides are soaked.

While pockets are soaking, melt butter in pan; when heated and pockets have soaked up enough egg/milk mixture, transfer to heated pan and cook on both sides til golden.

Transfer to plate;dust with confectioners sugar; top with a dollop of cinnamon butter; serve with warmed maple syrup -- although you won't need much, as the pie filling gives a nice sweet flavor.
 
Apple Enchilada

5 (21ounce) cans apple pie filling
30 (8 inch) flour tortillas
1 tbsp & 2 tsps ground cinnamon
2-1/2 cups butter
2-1/2 cups white sugar
2-1/2 cups brown sugar
2-1/2 cups water


Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, sugars and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
Bake in preheated oven 20 minutes, or until golden.


This is really a no-brainer - you don't need a recipe at all - if I am using 2 jars of my filling for one pie (for instance) I may have a bit left over - so I'll make a couple of these.
 
Going back to a recent post and all the waffle recipes. Waffle and apple Ala mode. I can my apples too and love to use the filling that has been heated in the microwave and then served over a waffle with a nice scoop of vanilla ice cream, and then topped with Maple Syrup.
 
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