Ingredients
1 pie crust (7 to 7-1/2 oz)
3 lge Granny Smith apples(about 1-1/2 lbs total)peeled, cored, thinly sliced
2 tsp fresh lemon juice
1/4 C packed brown sugar
1/4 C sour half-and-half,
or 1/4 cup NF sour cream
1 T quick-cooking tapioca
1-1/2 tsp ground cinnamon
2 tsp granulated sugar
Preheat the oven to 350 degrees.
Put 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 1/4 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 with lemon juice and toss to mix.
In a small bowl, blend brown sugar, sour half-and-half, tapioca, and cinnamon.
Fold brown sugar mixture into the apples until all the fruit is coated. Spoon apples into
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.
