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APPLE BISTRO TART

Pie Crust for 1 9-inch pie
1 Tbsp Sugar
1 tsp ground cinnamon
1 tsp finely shredded lemon peel
2 medium tart green apples (peeled, cored and cut into slices)
½ cup caramel apple dip
½ cup chopped pecans
¼ cup apple or apricot jelly

Powdered sugar

Preheat oven to 425 degrees.

Combine the sugar, cinnamon and lemon peel in a bowl, add apple slices, nuts and toss.

Roll pie crust on a cookie sheet, healing seams and spread dough slightly. (Best accomplished with a French rolling pin)

Spread caramel apple dip over crust to within 2 inches of edge. Place apple mixture decoratively over the caramel. Fold side of crust about 2 inches up and over edge of apples (pleating edges as necessary and leaving open tart area with apples in the center).

Bake 20 minutes or until crust is golden brown. While crust is still warm brush with jelly. After cooled and just before serving, you can dust apples with powdered sugar.

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