Ditch the pie pan, canned apple pie filling and a ready-to-bake pie crust are all that's needed for this rustic apple pie.

As autumn returns, shorter days and cooler nights urge us toward coziness—to snuggle under the covers just a wee bit longer before rising, to find occasions to share food with those we love, to invite those near and dear to us to fill our homes and hearts with warmth and good cheer.

Celebrate this time of year with recipes that make any day special, and any entertaining as easy as, well. . . apple pie rustica.

With just five ingredients, three steps and about a half-hour, you can put this dessert on the table, hot and ready to eat. Or, treat everyone to baked apple-stuffed French toast without losing a wink of sleep. Simply prepare it the night before and then pop it into the oven the next morning.

Feeding a crowd? Try the delightfully delicious chocolate apple tarts. They're as much fun to fix as they are to eat—why not have your guests help you make them?

For an extra-special day, serve super deep-dish baked apples with walnut crumb topping (recipe on Page 10). Rich and spicy, this dessert is as heartwarming as it is mouthwatering.

1 refrigerated pie crust (half of a 15-ounce package, or pastry for one 9-inch single crust pie)1 (21-ounce) can apple pie filling1 lemon1 tablespoon butter or margarine, cut into small pieces1 tablespoon sugarPreheat oven to 425 degrees. Place pie crust 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 over top.Fold pastry back over pie filling to make an uneven edge of 1Z\x inches, leaving center of pie filling exposed. Sprinkle sugar over pastry border. Bake 20 minutes until the filling is bubbly and the pastry is golden brown. Cool slightly. Serve with ice cream if desired.Makes 8 servings.

1 can (21 ounces) apple filling or topping1 package frozen phyllo dough (9 x 14 inches), thawed½ cup butter, melted2 cups ricotta cheese, drained of any liquid2 tablespoons fresh lemon zest1 cup chocolate baking chips½ cup super fine or granulated sugarPreheat oven to 400 degrees. Mix drained ricotta cheese with the lemon zest.Lay out three stacks of three sheets of pastry. Cover remaining sheets with moist towel or plastic wrap. Brush melted butter between each layer of dough. Cut the rectangle into 6 equal squares (approximately 4½-inch squares).Inside each square put a tablespoon each of apples, ricotta mix and chocolate chips. Twist corners of dough up and around to form a little pouch. Pinch closed. Repeat procedure for remaining squares. Brush each with melted butter and sprinkle with sugar. Bake for 20 minutes or until pastry is crisp and golden brown.Makes 24 tarts.

1 can (30 ounces) apple pie filling or topping1¼ cups walnuts, coarsely chopped (divided)½ cup golden raisins2 teaspoon ground cinnamon (divided)¾ cup flour¾ cup quick-cooking oats½ cup brown sugar½ teaspoon salt1/3 cup cold butter (cut into pieces)Preheat oven to 425 degrees. In a medium bowl combine fruit filling, raisins, 1 teaspoon cinnamon and ½ cup nuts; divide and spoon into 4 individual ovenproof serving bowls. Set aside.In separate bowl, combine flour, oats, brown sugar, salt, butter and 1 teaspoon cinnamon. With pastry blender or fork, cut in butter until a crumbly mixture is formed, stir in ¾ cups walnuts. Divide and top each of the 4 bowls of filling with crumbly mixture. Bake 30 to 35 minutes or until pie filling is bubbly and topping is crispy. Serve with ice cream if desired.Makes 4-6 servings.

1 loaf (1 pound) French bread or baguette, cut into 1-inch thick diagonal slices1 (8-ounce) package cream cheese8 eggs1½ cups milk2/3 cup half-and-half½ cup maple syrup½ teaspoon vanilla extract1 (14-ounce) can apple or cherry pie filling.Spread one side of each bread slice with cream cheese. Fit bread slices snugly into bottom of lightly greased 13x9-inch baking dish.In large bowl, combine eggs, milk, half-and-half, maple syrup, vanilla; mix well. Pour over bread slices, cover; refrigerate overnight.Next morning, remove dish from refrigerator; let stand 30 minutes, spread pie filling on top. Preheat oven to 375 degrees (350 degrees for glass baking dish). Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Cut into desired servings. Serve warm.Top with additional maple syrup or confectioners' sugar if desired.Makes 8 - 10 servings.

Ricotta cheese and chocolate chips add a creamy, rich consistency to apple filled tarts, baked in phyllo dough.

Serve all your guest their own, elegant apple dessert baked in individual serving dishes.

For a special breakfast, sleep in. This French toast bake can be prepared the night before and popped in the oven just before serving.