This free-form apple dessert (often referred to as a rustic tart) is super easy
because it starts with a refrigerated pie crust. Boost the antioxidant content even
further by adding 1/4 cup dried cranberries or dried cherries to the fruit mixture.
1 refrigerated pie crust (from 15-ounce package)
1 egg white, lightly beaten
3/4 cup sugar
2 tablespoons cornstarch
2 teaspoons McCormick® Cinnamon, Ground
4 cups thinly sliced peeled apples (about 4 medium)
1 teaspoon sugar
Heat 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 medium bowl.
Toss with apples.
Spoon into center of crust, spreading to within 2 inches of edges.
Fold 2-inch edge of crust up over apples, pleating or folding crust as needed.
Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar.