Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup sugar
2
tablespoons all-purpose flour
1
1/2 teaspoons apple pie spice
6
cups thinly sliced peeled apples (4 large or 6 medium)
1
tablespoon lemon juice
1
egg
1
tablespoon water
Coarse sanding sugar
2
large blueberries
Preparation
Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In large bowl, mix sugar, flour and apple pie spice. Stir in apples and lemon juice. Spoon into crust-lined plate.
Cut second pie crust into 11 (1-inch) strips. Arrange strips over filling to look like a mummy wrap. Press edges to seal. In small bowl, mix egg and water together. Brush egg mixture over crust; sprinkle with coarse sanding sugar. Place blueberries near center for eyes.
Bake 45 to 50 minutes or crust is golden brown and juices begin to bubble. Cool on cooling rack at least 2 hours.
