Ingredients
- 1 1/2 cups of thinly sliced and peeled apples (1 1/2
- medium)
- 1/4 cup of packed, brown sugar
- 2 tbs. water
- 1 tsp. lemon juice
- 1 tbs. all purpose flour
- 1 tbs. granulated sugar
- 1/4 tsp. salt
- 1 tbs. butter or margarine
- 1/2 tsp. vanilla
- 1 refrigerated pie crust from 15 oz. box
- 1 egg
Preparation
Step 1
In a 2 qt. saucepan, mix the apples, brown sugar, 1 tbs. of water and the lemon juice. Cook over medium heat, stirring occasionally, until bulbbly. Reduce heat to low; cover and cook for 6 to 8 minutes, stiffing occasionally, until applea are tender.
In a small bowl, mix flour, granulated ssugar and salt. Gradually stir into apple mixture, cooking snd stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool for 15 minutes.
Meanwhile, heat oven to 375 degrees. Let pie crust pouch stand at room temperature for 15 minutes.
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.
In a small bowl, beat egg and 1 tbs. water; brush over edge of crust; cut small slits in several place in top crust. Brush top with the remaining egg mixture.
Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.