1 (21 oz.) can apple pie filling
1/4 to 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 c. Bisquick baking mix
1/2 c. hot water
2/3 c. powdered sugar
1 tbsp. milk
2 tbsp. walnuts or pecans, chopped

Heat oven to 400 degrees. Mix pie filling, cinnamon and nutmeg. Mix baking mix and hot water until dough forms; beat 20 strokes. Turn dough onto surface well dusted with baking mix; roll gently in baking mix to coat. Knead 60 times. Roll into rectangle, 14 x 10 inches. Transfer onto ungreased cookie sheet carefully, reshaping gently as necessary. Spread pie filling mixture lengthwise over half of dough to within 1/2 inch of edge; moisten edge with water. Form remaining dough over pie filling; crimp edge with fork. Bake until golden brown, 23 to 25 minutes. Cool 10 minutes. Mix powdered sugar and milk until smooth; spread over warm coffee cake. Sprinkle with nuts. 12 servings.