3Rainier Fruit Honeycrisp Applespeeled, cored and sliced
½cupsugar
1teaspoonRodelle Vanilla extract
¼teaspooncinnamon
½package prepared pie crust
Sprinkling of dried cranberries
1egglightly beaten with a teaspoon of water
Granulated sugar
Caramel Ice Cream Topping
Instructions
Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
In a medium bowl combine apples, Rodelle vanilla, sugar and cinnamon. Toss apples to coat.
Unroll prepared pie crust and place on baking sheet. Place apple mixture in center of circle, leaving a 3-inch border around fruit. I kind of arranged the slices. Sprinkle cranberries over apples or strategically place them, if you prefer.
Fold border over fruit in an overlapping fashion, pressing gently to make folds stick. Brush sides of dough with egg wash and sprinkle granulated sugar.
Bake for 30 - 35 minutes or until edge is golden brown and flaky.
Drizzle with caramel sauce before serving. Can be served warm or at room temperature.