If you want something a little different than the average run of the mill, two crust apple pie, try this one. I love all things rustic or free form in design. This pie is fun to make and delicious.
Thanks to McCormick.com for this keeper.
1 refrigerated pie crust from a 15 ounce package
1 egg white, lightly beaten
3/4 cup sugar
2 T. cornstarch
2 t. ground cinnamon
4 cups thinly sliced applies (about 4 medium)
1 t. sugar
Preheat oven to 425 degrees F. Prepare crust as directed on package. Place on foil lined 12 inch pizza pan. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.
Mix 3/4 cup sugar, cornstarch and cinnamon in a medium bowl. Toss with apples. Spoon into center of crust, spreading to within 2 inchest of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crush with remaining egg white and sprinkle with 1 t. sugar.
Bake 20 minutes or until apples are tender. Cool slightly before serving.
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