This European-style tart is easily shaped on a cookie sheet and has an extra-cinnamony aroma while it bakes. Enjoy it warm from the oven.
Prep Time: 20 Min Total Time: 1 Hr 20 Min Makes: 8 servings
1 PillsburyÂ® 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 cooking apples (4 medium)
1 teaspoon sugar
2 tablespoons chopped pecans or walnuts
Whipped cream, if desired
1. Heat oven to 450Â°F. Remove pie crust from pouch; place flat on ungreased cookie sheet.
2. In medium bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Gently stir in apples. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge. Fold crust edge over filling to form 2-inch border, pleating crust as necessary. Brush crust edge 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. Serve with whipped cream.