Ingredients
- 1 refrigerated fill-and-bake pie crust (7 to 7½ oz)
- 3 large Granny Smith apples (about 1½ lb total), peeled, cored, and thinly sliced
- 2 tsp fresh lemon juice
- ¼ cup packed brown sugar (Consider substituting your favorite sweetener for the brown sugar.)
- ¼ cup sour half-and-half, or ¼ cup non-fat sour cream
- 1 tbsp quick-cooking tapioca
- 1½ tsp ground cinnamon
- 2 tsp granulated sugar (Consider substituting your favorite sweetener for the sugar.)
Make it step by step
- Preheat the oven to 350°F.
- Put the pie crust into a 9-inch-diameter tart pan with a removable bottom; press the crust against the fluted edge and trim off any pastry that extends over the top.
- Roll the trimmed dough into a ball; flatten to ¼ inch and cut 2 or 3 shapes with a cookie cutter.
- Prick the tart shell in several places with the tines of a fork.
- Put the sliced apples in a large bowl; drizzle them with lemon juice and toss to mix.
- In a small bowl, blend the brown sugar, sour half-and-half, tapioca, and cinnamon.
- Fold the brown sugar mixture into the apples until all the fruit is coated.
- Spoon the apples into the tart shell; arrange the dough shapes on top of the apples.
- Sprinkle granulated sugar over the top.
- Bake for 35 minutes, or until the apples are tender.
- Cut in 8 equal slices.
- Serve hot or at room temperature.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.