Lunch: Maple-Frosted Apple Pan-Tart
You don't even need a pie pan to bake this new version of apple pie. It's quickly shaped, then baked on a cookie sheet.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 teaspoon all-purpose flour
1 egg white, beaten
Instructions
Heat oven to 350 °F. Remove 1 pie crust from pouch; place flat on work surface. Sprinkle crust with 1/2 teaspoon of the flour. Place crust, flour side down, on ungreased cookie sheet.
Sprinkle cereal over crust to within 1/2 inch of edge. Top with apples. Sprinkle with granulated sugar and cinnamon. Brush edge of crust with beaten egg white.
Remove second pie crust from pouch; place flat over filling. Fold edge of bottom crust over top crust; pinch edge to seal and flute. Cut slits in several places in top crust. Brush top with egg white.
Bake 45 to 55 minutes or until crust is golden brown and apples are tender.
In small bowl, mix glaze ingredients until smooth. Drizzle over warm tart. Serve warm or cool.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
