Post by chief_cook2 on Nov 5, 2005 17:37:45 GMT -6
(Ready in 1 hr 20 min )
Makes: 8 servings
This European-style tart is easily shaped on a cookie sheet and has an extra-cinnamony aroma while it bakes. Enjoy it warm from the oven.
Crust 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Filling 1/2 cup sugar 4 teaspoons cornstarch 2 teaspoons ground cinnamon 4 cups thinly sliced, peeled cooking apples (4 medium) 1 teaspoon sugar 2 tablespoons chopped pecans or walnuts Topping Whipped cream, if desired
1. Heat oven to 450°F. Remove pie crust from pouch; place flat on ungreased cookie sheet. 2. In medium bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Gently stir in apples. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge. Fold crust edge over filling to form 2-inch border, pleating crust as necessary. Brush crust edge with water; sprinkle with 1 teaspoon sugar. 3. Bake 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender. Serve with whipped cream.
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