Recipe by Loves2Teach
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. From the pillsbury website.
Top Review by Hi-desertKath
I have been making this recipe for a long time from the Pillsbury website. A few things I've found work well: Roll the Pillsbury crust out a bit thinner. To avoid leaking, place 1/2 cup of graham cracker crumbs on the crust, leaving 2" all around bare, before adding the apple mixture on top. You won't taste the crumbs but no leakage, and the crust will be lovely and crisp. Brush the edges with egg wash after folding and sprinkle with turbinado (coarse, raw sugar). Skip the nuts, they add nothing. Oh, I also bake it on parchment. This is so much easier than apple pie and my husband likes it better.
- 1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
- 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 2 tablespoons walnuts
- whipped cream, if desired
Directions See How It's Made
- Heat oven to 450°F
- Remove pie crust from pouch; place flat on ungreased cookie sheet.
- 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.
- 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.