- 1
- 75 mins
Ingredients
- 1 1/2 cups thinly sliced, peeled apples (1 1/2 medium)
- 1/4 cup packed brown sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon butter or margarine
- 1/2 teaspoon vanilla
- 1 box refrigerated pie crusts
- 1 egg
Preparation
Step 1
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.
Serves 4
Serving Size: 1 Serving Calories350 ( Calories from Fat150), Total Fat16g (Saturated Fat7g, Trans Fat0g ), Cholesterol65mg Sodium450mg Total Carbohydrate48g (Dietary Fiber0g Sugars21g ), Protein3g