Maple-Frosted Apple Pan-Tart

(16)

2 reviews

Ingredients

1 Heat oven to 350°F. Remove 1 pie crust from pouch; place flat on work surface. Sprinkle crust with 1/2 teaspoon of the flour. Place crust, flour side down, on ungreased cookie sheet.
2 Sprinkle cereal over crust to within 1/2 inch of edge. Top with apples. Sprinkle with granulated sugar and cinnamon. Brush edge of crust with beaten egg white.
3 Remove second pie crust from pouch; place flat over filling. Fold edge of bottom crust over top crust; pinch edge to seal and flute. Cut slits in several places in top crust. Brush top with egg white.
4 Bake 45 to 55 minutes or until crust is golden brown and apples are tender.
5 In small bowl, mix glaze ingredients until smooth. Drizzle over warm tart. Serve warm or cool.

1 Heat oven to 350°F. Remove 1 pie crust from pouch; place flat on work surface. Sprinkle crust with 1/2 teaspoon of the flour. Place crust, flour side down, on ungreased cookie sheet.
2 Sprinkle cereal over crust to within 1/2 inch of edge. Top with apples. Sprinkle with granulated sugar and cinnamon. Brush edge of crust with beaten egg white.
3 Remove second pie crust from pouch; place flat over filling. Fold edge of bottom crust over top crust; pinch edge to seal and flute. Cut slits in several places in top crust. Brush top with egg white.
4 Bake 45 to 55 minutes or until crust is golden brown and apples are tender.
5 In small bowl, mix glaze ingredients until smooth. Drizzle over warm tart. Serve warm or cool.