Fall apples and cinnamon pie, my hips and I love it!

When fall hits I think of apple pie. It just goes with the weather and is so comforting on a chilly evening when the taste of cinnamon and sugar makes me smile. Bad for the hips but great for the soul.  I used to go to lots of trouble and make a scratch pie crust, roll it out perfect and make fancy crimps but the last couple of years I have gone rustic.  I don't think it really matters much if it is rustic or not since I am going for the taste and not trying to win a pie contest.  They actually call this style of pie a rustic tart that can be made with any of your favorite fruits but fall apples are my choice.  I like to mix up my apples, some sweet like Golden Delicious and some tart like the Granny Smith.  It doesn't matter what you choose since apples are a bit different depending on how ripe they are and the best pies for your family should be made with your favorite apples.  My family is crazy about vanilla ice cream on their pie but me I love an ice cream called Pecan Praline (made by Safeway) on mine.  It makes it so yummy and gives the pie a hint of caramel and pecans.  So good and I want some right now right after dinner!  Here's my super easy recipe, adjust it to your favorite apples, but try it cause I know you'll love the ease and taste. 

1 refrigerated pie crust (from 15-ounce package)
1 egg white, lightly beaten

3/4 cup sugar
2 tablespoons cornstarch
2 teaspoons Cinnamon, Ground
4 cups thinly sliced peeled apples (about 4 medium)
1 teaspoon sugar  (I love the raw sugar for sprinkling on crust, it gives a great effect)

1. Preheat oven to 425°F. Prepare crust as directed on package. Place on foil-lined 12-inch pizza pan or a large cookie sheet. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.
2. Mix 3/4 cup sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar.
3. Bake 20 minutes or until apples are tender. Cool slightly before serving.

I usually serve it right from the oven, since it is so quick, with a scoop of ice cream melting on top but really this rustic tart is fabulous cold the next day.

I have made this tart in the summer with mixed berries and with peaches and raspberries and they are both wonderful.  Use your favorite fruit and have fun with it, your hips will love you for it!