Description
Not enough pie lovers to require a full-size pie? This recipe makes enough for 4 servings and no leftovers! You might find it only serves 2 if you have hungry pie lovers.
Ingredients
- Apples
- Brown Sugar
- Water
- Lemon Juice
- All-purpose Flour
- Granulated Sugar
- Salt
- Butter
- Vanilla
- Refrigerated Pie Crust
- Egg
Instructions
- 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
- 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
- Meanwhile, heat oven to 375f
- 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 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
- Bake 25 to 35 minutes or until crust is golden brown
- Serve warm or cool