Makes 6 servings
1/2 cup (125 mL) sugar
1 tablespoon (15 mL) Challenge® CANADA Corn Starch
or BENSON'S® Corn Starch
1/2 teaspoon (2 mL) cinnamon
4 cups (1 L) peeled and sliced apples (about 4 medium apples)
1 tablespoon (15 mL) lemon juice
1 refrigerated pie crust for 1 crust 9 inch (23 cm) pie
1/2 cup (125 mL) flour
1/3 cup (75 mL) packed brown sugar
1/2 cup (125 mL) margarine or butter
1/2 cup (125 mL) coarsely chopped nuts
Prepare Crumb Topping; set aside. Preheat oven to 400° F (200° C).
In large bowl combine sugar, corn starch and cinnamon. Add apples
and lemon juice; toss to coat. • Unfold crust; place on foil-lined cookie sheet. Spoon apples into center of crust, leaving 2 inch (5 cm) edge. Sprinkle Crumb Topping over apples. Fold up edge of crust, pinching
at 2 inch (5 cm) intervals.
Bake 15 minutes. Reduce temperature to
350º F (180º C); bake 35 minutes longer
or until apples are tender.
Crumb Topping: In small bowl combine flour and packed brown sugar. With pastry blender or 2 knives, cut in cold margarine just until coarse crumbs form. If desired, stir in coarsely chopped nuts.
350º F (180º C); bake 35 minutes longer
or until apples are tender.
Crumb Topping: In small bowl combine flour and packed brown sugar. With pastry blender or 2 knives, cut in cold margarine just until coarse crumbs form. If desired, stir in coarsely chopped nuts.