Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6
cups thinly sliced peeled apples (about 5 medium)
1/2
cup packed brown sugar
3
tablespoons all-purpose flour
2
tablespoons finely chopped crystallized ginger
1
teaspoon ground cinnamon
1
tablespoon butter or margarine, cut into small pieces
1
tablespoon granulated sugar
1/3
cup caramel topping
Preparation
Heat oven to 450°F. Line 15x10x1-inch pan with cooking parchment paper. Unroll pie crust in pan.
In large bowl, toss apples, brown sugar, flour, ginger and cinnamon. Spoon apple mixture onto center of crust, leaving 2-inch border (apples will be piled about 4 inches high). Sprinkle butter over apples. Fold edge of crust over, pleating to fit. Brush crust edge with water; sprinkle with granulated sugar.
Loosely cover top and sides with foil; bake 20 minutes. Remove foil; bake 9 to 13 minutes longer or until crust is golden brown and apples are tender. Immediately run spatula or pancake turner under crust to loosen. Cool 30 minutes before serving. Cut into wedges; drizzle with caramel topping.
