RAG-TOP APPLE TART

1 box Pillsbury refrigerated pie crusts
1/3 cup sugar
1/2 teaspoon ground cinnamon
4 cups thinly sliced peeled apples
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon

Heat oven to 400 degrees F.

Soften one pie crust as directed on box.

Meanwhile, in medium bowl, mix 1/3 cup sugar and 1/2 teaspoon cinnamon.

Do not unroll second crust. Cut rolled crust, while cold, lengthwise in half. Cut into 1/4-inch slices. Separate pieces and toss with sugar mixture. Set aside.

Place softened crust in 10-inch tart pan with removable bottom; press in bottom and up side of pan. Trim edge if necessary.

In large bowl, mix filling ingredients until apples are well-coated. Spoon into crust-lined pan. Sprinkle cut-up crust mixture evenly over apples in pan.

Bake 45 to 50 minutes or until apples are tender and crust is deep golden brown. Cool 1 hour before serving.

Source: Pillsbury