Ingredients: 1 refrigerated piecrust (half of a 15-ounce package) or pastry for one 9-inch single piecrust Flour 1 can (21 ounces) apple pie filling 1 lemon 1 tablespoon butter or margarine, cut into small pieces 1 tablespoon sugar Ice cream (optional)

Directions: Preheat oven to 425°F. Place piecrust on a rimless baking sheet lined with parchment paper. Dust a rolling pin and parchment paper with flour and roll pastry to a rough 13-inch circle. Place pie filling in center of pastry, leaving a 2-inch border all around. Grate 1 teaspoon of lemon peel; squeeze 2 teaspoons of lemon juice from the lemon. Sprinkle both over pie filling. Scatter butter pieces over top. Fold pastry back over pie filling to make an uneven edge of 11⁄2 inches, leaving center of pie filling exposed. Sprinkle sugar over pastry border. Bake 20 minutes or until the filling is bubbly and the pastry is golden brown. Cool slightly. If desired, serve with ice cream. Makes 8 servings. (Recipe from Comstock® and Wilderness® Pie Filling) *See more recipes in our dessert collection