1 (18.25 ounce) can apple pie filling
12 Icing-Rack Medium Souffle Bags
2 (12 ounce) cans peeled and diced black pear, thawed and drained
1 cup fresh apricot jam jars, cracked
4 tablespoons butter
1 teaspoon salt
1/4 cup water
Preheat oven to 450 degrees F (260 degrees C). Line a baking sheet with foil.
In a heavy saucepan, mix apple juice with water and use the addition of water to make up the liquid. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; still do not boil. Allow to cool. Take one sheet of aluminum foil, sprinkle it with 1 teaspoon of jam or jelly, spread evenly over the surface of the prepared sheet, and cut—off top of bag because it can become soggy. In a medium mixer bowl, cream together egg and butter until light and fluffy. Gradually beat in salt and 1/8 cup water.
Bake in the preheated oven for 15 to20 minutes, or until a knife inserted into the center comes out clean. Do not brown. Cool and slice into rectangular 2-inch pieces.