Apple Pie Rustica
- 1 refrigerated pie crust half of a 15oz. package, or pastry for one 9" single crust pie
- 21 ounces apple pie filling Comstock(R) More Fruit
- 1 lemon
- 1 tablespoon butter or margarine, cut into small pieces
- 1 tablespoon sugar
- Preheat oven to 425u0b0F. Place pie crust on a rimless baking sheet lined with parchment paper. Dust a rolling pin and parchment paper with flour and roll pastry to a rough 13" circle.
- Place pie filling in center of pastry, leaving a 2" border all around. Grate 1 tsp. of lemon peel; squeeze 2 tsp. of lemon juice from the lemon. Sprinkle both over pie filling. Scatter butter over top.
- Fold pastry back over pie filling to make an uneven edge of 11/2 inches, leaving center of pie filling exposed. Sprinkle sugar over pastry border. Bake 20 minutes until the filling is bubbly and the pastry is golden brown. Cool slightly. Serve with ice cream if desired.
- Suggestion:
- Use round cookie cutter for small individual rustic apple pies.
pastry, apple pie filling, lemon, butter, sugar
Taken from www.yummly.com/recipe/Apple-Pie-Rustica-1271868 (may not work)