Easy Apple Tart

I love, love, love pies. With a caveat: my mother has to make the crust. Her crust is so good that most others fail in comparison.  Including my own. Which is why I’ve come to rely on Pillsbury refrigerated pie crust: It is easier than making your own and while nowhere near as good as my mother’s, it bakes into the soft, slightly buttery and chewy crust I prefer.

Torn out of a magazine, this recipe is easily adaptable to whatever fruit I happen to have. It takes less time to make than a 'regular' pie and, without a top crust must have fewer calories per slice.

My no-longer-secret step?  Let the fruit mixture sit for 15 minutes before spooning onto the crust to let the cornstarch mixture absorb excess juice.

Easy Apple Tart

Prep time: 15 minutes

Cook time: 20 minutes

Makes 8 servings

1 refrigerated pie crust

¾ cup sugar

2 tablespoons cornstarch

1 tablespoon ground cinnamon

4 cups peeled, thinly sliced apples (4 medium apples)

1 egg white, lightly beaten

1 teaspoon sugar, for glaze

Prepare crust as directed on package. Place on baking sheet.

Mix ¾ cup sugar, cornstarch, and cinnamon. Toss with apples. Let sit for 15 minutes. Spoon mixture into center of crust, spreading to within 2 inches of edges. Fold 2 inch edge of crust over apples, pleating crust as needed. Brush crust with egg white; sprinkle with 1 teaspoon sugar.

Bake in preheated 425 degree oven 20 minutes or until apples are tender. Cool slightly before serving.