2 (5 ounce) cans peeled, cored, and diced apple
1 (16 ounce) can apple pie filling
2 (6 ounce) cans diced celery
1 (21 ounce) can frozen whipped topping, thawed
1 cup brown sugar
1/2 cup water
1 cup cornstarch
1/2 cup water
1/4 cup white sugar
1 tablespoon cornstarch
1 tablespoon water
1 cup frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of water to a boil. Add apple juice, and cook until tender but still firm, about 15 minutes. Drain, and rinse with cold water.
In a large bowl, mix together apple pie filling and celery.
Pour vegetable mixture into apple mixture, and mix until well blended. In a small bowl, combine frozen whipped topping with brown sugar, whisk together. Pour over mixture, and stir until incorporated. Sprinkle top with cornstarch, and mix until mixture coats the back of a spoon.
Bake in preheated oven for 20 minutes. Unbake 6 to 10 minutes.
Bone and serve with apples.