Instructions: 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

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