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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds honeycrisp or braeburn apples, peeled and sliced |
1/2 cup sugar |
1/3 cup pear preserves |
1 teaspoon vanilla extract |
1/4 teaspoon ground allspice |
1 tablespoon all-purpose flour |
1 (14.1-oz.) package refrigerated piecrusts |
1 large egg, lightly beaten |
1 tablespoon sugar |
buttermilk whipped cream |
Directions:
1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally. Stir in flour.
2. Unroll and stack piecrusts on parchment paper. Roll into a 12-inch circle. Mound apple mixture in center of piecrust using a slotted spoon (mixture will be slightly runny), leaving a 2- to 2 1/2-inch border. Fold piecrust border up and over fruit, pleating as you go, leaving an opening 5 inches wide in center. Drizzle apples with any remaining juice in bowl. Brush piecrust with egg, and sprinkle with 1 Tbsp. sugar. Slide parchment paper onto a baking sheet.
3. Bake at 350° for 50 to 55 minutes or until filling is bubbly and crust is golden brown. Cool on a baking sheet on a wire rack 30 minutes. Serve warm with Buttermilk Whipped Cream.
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