Instructions:

Shenandoah Apple Tart

I got this out of some paper last winter. It is very good!

Makes 12 servings

1/2 cup apple juice or water
3 large tart baking apples, peeled, cored and sliced
1 (18 ounce) roll refrigerated sugar cookie dough
1/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons lemon juice
Reddi-Wip whipped cream or homemade whipped cream

In a large skillet, bring apple juice or water to boiling; add apples. Reduce heat. Cover and simmer about 3 minutes or until apples are just tender. With a slotted spoon, remove apple slices. Cool slightly.

Press cookie dough into a greased and floured 10 inch quiche dish or a 9-inch pie plate, pressing dough evenly onto the bottom and up the sides of the dish.

In a small bowl, combine sugar and cinnamon. Toss together apple slices, lemon juice and 2 tablespoons of the cinnamon sugar mixture. Arrange coated apple slices atop dough. Sprinkle with the remaining cinnamon sugar.

Bake at 375 degrees F for 30-40 minutes or until evenly browned and set. Cool slightly. Serve warm with a generous dollop of whipped cream.

Can be served cold and it is just as good.