This European-style tart is easy when you shape it on a cookie sheet. You’ll love this cinnamon treat warm from the oven.:

Crust

• 1 box Pillsbury refrigerated pie crusts, softened as directed on box

Filling

• ½ cup sugar
• 4 teaspoons cornstarch
• 2 teaspoons ground cinnamon
• 4 cups thinly sliced, peeled cooking apples (4 medium)
• 1 teaspoon sugar
• 2 tablespoons chopped pecans or walnuts

Topping

• Whipped cream, if desired

1.  Heat oven to 450°F. Remove pie crust from pouch; place flat on ungreased cookie sheet.
2. In medium bowl, mix ½ cup sugar, the cornstarch 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. Brush crust edge with water; sprinkle with 1 teaspoon sugar.
3. 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.