For fruit filling, melt remaining 3 tablespoons butter in large skillet over medium heat. Add apples and cook, stirring occasionally, 10 minutes or until softened. Remove from heat and stir in pie filling, vanilla and cinnamon. Pour mixture into prepared pan. Sprinkle on top of apple mixture.
(In place of Braeburn apples, substitute two 20-ounce cans of apples in water, drained. Melt 3 tablespoons of butter and combine apples, butter and raspberry pie filling. Pour into prepared pan and continue with recipe as directed. )