| 1 | Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box |
| 1/2 | cup sugar |
| 4 | teaspoons cornstarch |
| 2 | teaspoons ground cinnamon |
| 4 | cups thinly sliced, peeled apples (4 medium) |
| 1 | teaspoon sugar |
| 2 | tablespoons chopped pecans or walnuts |
| 1. | Heat oven to 450°F. Remove pie crust from pouch; place flat on ungreased cookie sheet. |
| 2. | Mix 1/2 cup sugar, the cornstarch and cinnamon in medium bowl. Add apples; toss gently. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge. Fold edge of crust over apples, ruffling decoratively. Brush edge of crust with water. Sprinkle with 1 teaspoon sugar. |
| 3. | Bake 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender. |
|
| A sprinkling of sugar before baking gives the crust a sparkly and sweet finish. Try using coarse sugar (available in the supermarket baking aisle) instead of granulated sugar for an extra-special sugar twinkle. |
Nutrition Information:
210 ( 70 ); 8 g ( 3 g); 0mg; 145 mg; 33 g ( 2 g); 2 g 0%; 2 %; 0%; 4 % 1 ; 1 ; 1 1/2