- Crust:
- 1 Pillsbury refrigerated pie crust, softened as directed on box
- Filling:
- 1/2 cup sugar
- 4 teaspoons cornstarch
- 2 teaspoons ground cinnamon
- 4 cups thinly sliced, peeled cooking apples
- 1 teaspoon sugar
- 2 tablespoons chopped pecans or walnuts
- Topping:
- Whipped cream, if desired
- Heat oven to 450 degrees F. Remove pie crust from pouch; place flat on ungreased cookie sheet.
- In medium bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Gently stir in apples. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge. Fold crust edge over filling to form 2-inch border, pleating crust as necessary.
- Brush crust edge with water; sprinkle with 1 teaspoon sugar. Bake 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender. Serve with whipped cream.