Categories: Dessert, Fruit

Ingredients

• 1/2 15-oz package refrigerated piecrust (Pillsbury)
• 2 10-oz packages frozen cinnamon apples (Boston Market)
• 1 tsp grated lemon peel
• 1 egg, lightly beaten
• 2 tbsp sugar

Directions

1. at oven to 375. Lightly coat a baking sheet with vegetable cooking spray. Unfold the piecrust and place on sheet. Place the cinnamon apples in the center of the crust and mix in the lemon peel. Fold the edges over the filling, making pleats as you go. Brush the edges with the egg; sprinkle with the sugar. Bake 20 minutes or until the crust is golden. With spatula, transfer from baking sheet to platter.

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