You don’t have to make pie dough or own a pie pan for this recipe! Super easy, though it will look like you spent hours making this “rustic” tart. Serve with whipped cream or French vanilla ice cream.

Ingredients:
One rolled pie crust (available in the refrigerated case in the grocery store) 3-4 peeled, cored and sliced apples (about ¼” thick; use Golden Delicious or Granny Smith)
1/3 cup sugar
½ tsp. cinnamon
½ Tblsp. lemon juice
2 Tblsp. butter
1 egg yolk with 1 tsp. water, lightly beaten

OPTIONAL: 2 Tblsp. apple jelly or apricot jam

Heat oven to 375°. Lightly grease a large cookie sheet. Unroll the pie crust on the cookie sheet.

Toss apples in a bowl with sugar, cinnamon and lemon juice until coated. Place apples in the center of the pie crust and dot with butter.

Fold the pie crust over the filling, overlapping edges; crust will not cover apples, but will create a rim. Brush the edges of the dough with the egg yolk and water mixture.

Bake until crust is brown, about 20 minutes.

OPTIONAL: For glaze, heat jelly or jam with 1 Tblsp. water in a small pan or in the microwave until melted. Brush over hot apples when tart is removed from oven. Serve warm or at room temperature.