EASY APPLE PIE FOLDOVER

1 1/2 cups (2 medium) thinly sliced peeled apples
1/4 cup firmly packed brown sugar
1 tablespoon water
1 teaspoon lemon juice
1 tablespoon flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon margarine or butter
1 (15 oz.) pkg. Pillsbury All Ready Pie Crusts
1 tablespoon water
1 egg

In medium saucepan, combine apples, brown sugar, 1 tablespoon water and lemon juice. Cook over medium heat until bubbly, stirring occasionally. Reduce heat; cover. Cook over low heat about 6 to 8 minutes or until apples are tender, stirring occasionally.

In small bowl, combine flour, sugar and salt; stir into apple mixture. Cook until mixture thickens, stirring constantly. Remove from heat: stir in vanilla and margarine. Cool 15 to 20 minutes.

Heat oven to 375 degrees F.

Allow one crust pouch to stand at room temperature for 15 to 20 minutes. (Refrigerate remaining crust for a later use.)*

Remove crust from pouch; unfold. Peel off plastic sheets; place on ungreased cookie sheet and press out fold lines. Spoon fruit mixture evenly on half of crust to within 1/2 inch of edge.

In small bowl, beat 1 tablespoon water and egg; brush over edges of crust.** Fold remaining side of crust over fruit, turnover fashion; press edges to seal firmly. Flute edge; cut small slits in top of crust. Brush surface with egg mixture.

Bake at 375 degrees F for 23 to 35 minutes or until crust is golden brown.

* If desired, cut decorative shapes from remaining crust with knife or cookie cutter. Arrange on pastry foldover after brushing surface with egg mixture. Brush pastry cutouts with egg mixture. Bake as directed above.

** If desired, cut out decorative shapes from remaining side of crust before folding crust over fruit. Omit slits in crust.

COOK'S TIP:

Why Cut Slits or Vents in Pie Crusts?
To allow steam to escape from juicy two-crust pies, steam vents or slits need to be cut into the top crust before or after it is placed over the filling. Thc vents can be plain or fancy. Decorative shapes can be cut out of the top crust before positioning it on the pie. Use the tip of a sharp paring knife to cut a freeform heart, flower or desired shape, or cut shapes with hors d’oeuvre or cookie cutters.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Harvest Time Baking and Cooking, Pillsbury Classic Cookbook #129, November 1991