Recipe by DuChick
Not enough pie lovers to require a full-size pie? This recipe makes enough for 4 servings and no leftovers! You might find it only serves 2 if you have hungry pie lovers.
Top Review by jVo
Very easy! I must say that I used my mandolin slicer on the thin blade and swiped 2 small Gala apples for the pot. After they simmered down in there, I really didn't think I had enough filling! I nearly added a can of apple filling that I had in the pantry out of sheer panic, but after spreading the mixture on only half of the dough circle-it was just the right amount! After baking, I cut the large half-moon shaped turnover into 4 equal wedges (like a pizza) and put them in the refrigerator to wait for our lunch boxes. You can eat them cold or nuke them for 30 seconds...they really do taste juste like a hot apple pie! Thanks for this little wonder!
- 1 1⁄2 cups thinly sliced peeled apples (1 1/2 medium)
- 1⁄4 cup packed brown sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 1⁄4 teaspoon salt
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 teaspoon vanilla
- 1 refrigerated pie crust (from 15-oz box)
- 1 egg
Directions See How It's Made
- In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice.
- Cook over medium heat, stirring occasionally, until bubbly.
- Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
- In small bowl, mix flour, granulated sugar and salt.
- Gradually stir into apple mixture, cooking and stirring until mixture thickens.
- Remove from heat; stir in butter and vanilla.
- Cool 15 minutes.
- Meanwhile, heat oven to 375°F
- Let pie crust pouch stand at room temperature for 15 minutes.
- Remove pie crust from pouch; unroll crust on ungreased cookie sheet.
- Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
- In small bowl, beat egg and 1 tablespoon water; brush over edge of crust.
- Fold untopped half of crust over apple mixture; firmly press edge to seal.
- Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
- Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.