INGREDIENTS
1 1/2
cups thinly sliced, peeled apples (1 1/2 medium)
1/4
cup packed brown sugar
1
tablespoon all-purpose flour
1
tablespoon granulated sugar
1
tablespoon butter or margarine
1
box Pillsbury® refrigerated pie crusts
DIRECTIONS
1
In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
2
In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
3
Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 minutes.
4
Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
5
In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
6
Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.
High Altitude (3500-6500 ft)
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