EASIER THAN APPLE PIE
1 refrigerated pie crust
3/4 cup plus 1 tsp sugar, divided use
2 tbsp cornstarch
1 tbsp ground cinnamon
4 cups thinly sliced peeled apples
1 egg white, beaten
Prepare crust as directed on package. Place on foil lined baking sheet.
Mix 3/4 cup sugar, cornstarch, and cinnamon in bowl. Add apples, toss to coat. Spoon into center of crust, spreading to within 2 inches of edges.
Bring crust up over apples to form a border of 2 inches, folding crust as needed. Brush edge of crust with egg white, sprinkle with remaining 1 tsp sugar.
Bake in 425 degree F oven for 20 minutes or until apples are tender and crust is golden brown. COOL SLIGHTLY BEFORE SERVING.
Makes 8 servings
1 refrigerated pie crust
3/4 cup plus 1 tsp sugar, divided use
2 tbsp cornstarch
1 tbsp ground cinnamon
4 cups thinly sliced peeled apples
1 egg white, beaten
Prepare crust as directed on package. Place on foil lined baking sheet.
Mix 3/4 cup sugar, cornstarch, and cinnamon in bowl. Add apples, toss to coat. Spoon into center of crust, spreading to within 2 inches of edges.
Bring crust up over apples to form a border of 2 inches, folding crust as needed. Brush edge of crust with egg white, sprinkle with remaining 1 tsp sugar.
Bake in 425 degree F oven for 20 minutes or until apples are tender and crust is golden brown. COOL SLIGHTLY BEFORE SERVING.
Makes 8 servings
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