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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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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. Ingredients:
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:
1. Heat oven to 450°F
2. Remove pie crust from pouch; place flat on ungreased cookie sheet.
3. In medium bowl, mix 1/2 cup sugar, the cornstarch and cinnamon.
4. Gently stir in apples.
5. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge.
6. Fold crust edge over filling to form 2-inch border, pleating crust as necessary.
7. Brush crust edge with water; sprinkle with 1 teaspoon sugar.
8. Bake 15 minutes or until crust is golden brown.
9. Sprinkle pecans over apple mixture.
10. Bake 5 to 15 minutes longer or until apples are tender.
11. Serve with whipped cream.
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