Tuesday, November 18, 2008

Freestyle Apple Tart

1 ready-to-use refrigerated pie crust (1/2 of 15 oz pkg.)
4 oz. (1/2 of 8 oz pkg.) Philadelphia Cream Cheese, softened
3 red and/or green apples (1 1/4 lb), thinly sliced
1/4 cup sugar
2 Tbsp flour
1 tsp. cinnamon sugar
1 cup thawed Cool Whip Whipped Topping

1 - Heat oven to 450. Line 9 Inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center.
2- Toss apples with sugar and flour; spoon over cream cheese.
3- Fold crust partially over apples. Sprinkle with cinnamon sugar. Bake 25 min., covering loosely with foil for last 5 in. Cool. Serve with whipped topping. Refrigerat leftovers.

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