1 box Pillsbury® refrigerated pie crusts, softened as directed on box
(use 1 crust)
¼ cup sugar (half Splenda & half cane sugar)
1 Tablespoon flour
1 teaspoon ground cinnamon (additional ½ - 1 teaspoon if desired)
2 cups thinly sliced, peeled McIntosh apples (2 medium)
2 cups thinly sliced Bartlett Pears (2 medium)
1 teaspoon sugar (for crust)
2 tablespoons chopped pecans or walnuts (optional)
Heat oven to 450°F. Remove pie crust from pouch; place flat on ungreased parchment paper on cookie sheet.
In medium bowl, mix 1/4 cup sugar, the flour 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.
Cut about 1.5 tbsp cold butter and dot on top of the apples/pears.
Brush crust edge with water; sprinkle with 1 teaspoon sugar.
Taz can already smell something is baking!
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.
Without nuts, baking time should be approximately 25-30 minutes, depending on oven.
Such an easy,quick dessert! Easy as pie! No - easier!!! (Remove from parchment and slice up like a pizza either in 4 large pieces, or 8 smaller ones). Vanilla ice cream or whipped cream would be great on the side!
***And all credit goes to my Mom for showing me how to make this!!!!***