I have a subscription to the Pillsbury recipe booklets and this month's issue was on Easy Pies. I thought since I haven't cooked once in the last week that this sunday I would make a great dinner and dessert to accompany it! This recipe looked easy and it looked like the perfect size for 2! It was SOO good and so simple-Joe was even a big fan since I served it with vanilla ice cream. I added a bunch more cinnamon as well - to the apple mixture and the cinnamon sugar mixture on top. So here it is:
1 1/2 c. thinly sliced apples
1/4 c. packed brown sugar
1 T. water
1 t. lemon juice
1 T. flour
1 T. sugar
1/4 t. salt
1 T. butter or margarine
1/2 t. vanilla
1 Pillsbruy refigerated pie rust, softened as directed on box
1 T. water
1 t. sugar
1/8 t. cinnamon
1. In 2-quart saucepan, mix apples, brown sugar and 1 T. water and the lemon juice. Cook over medium heat, stirring occassionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occassionally, until apples are tender.
2. In small bowl, mix flour, 1 T. sugar and the salt. Graduallystir into apples mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
3. Meanwhile, heat oven to 375. Unroll pie crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
4. In small bowl, beat egg and 1 T. 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. In another small bowl, mix 1 t. sugar and the cinnamon; sprinkle over crust.
5. BAke 25-35 minutes or until crust is golden brown. Cool on cooling rack at least 10 minutes before serving.
Serve with ice cream! Yum!!!