This is another recipe from my favorite website. I have not made this one yet, although I think I will soon, with apple season around the corner.
1 1/2 cups thinly sliced, peeled apples (1 1/2 medium apples)
1/4 cup packed brown sugar
2 TBS. water
1 tsp. lemon juice
1 TBS. all-purpose flour
1 TBS. granulated sugar
1/4 tsp. salt
1 TBS. butter or margarine
1/2 tsp. vanilla
1 box Pillsbury refrigerated pie crusts
in 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 8 minutes, stirring occasionally, until apples are tender.
In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
Meanwhile, heat oven to 375 degrees. Let pie crust pouch stand at room temperature for 15 minutes.
Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
In small bowl, beat egg and 1 tablespoon of water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.
You can also sprinkle the top with granulated sugar after brushing with egg mixture to give it a bit more sweetness. You can also serve this with vanilla ice cream as well.