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Steps
1
In medium microwavable bowl, mix pie filling and maple syrup. Microwave uncovered on High 1 to 2 minutes or until warm; set aside.
2
Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
3
In medium bowl, stir waffle ingredients with spoon until blended. Pour batter onto hot waffle iron. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle iron.
4
Bake 4 to 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve waffles with syrup.
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Leftovers? Stack cooled waffles between sheets of waxed paper. Wrap in foil and freeze. To reheat, unwrap waffles and remove waxed paper. Microwave uncovered on High, or heat them in the oven for a few minutes, until hot.
Any extra pie filling makes a terrific ice cream topper, or try it spooned over slices of angel food or pound cake. Tightly covered, the pie filling should keep up to a week in the refrigerator.
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