If there’s nothing I like better when I’m cooking, it’s flexibility. Sure I like recipes (okay okay, I LOVE recipes!), but lately I’ve just been using recipes as a guide. I like something that a) I can put a Donna Twist on, and b) something that doesn’t require perfection. So when I saw this recipe, not only did it look easy as pie (get it? huh? okay, i’m crawling back in my hole), it’s flexible. It doesn’t have to look just so. That’s what intimidates me about making things like Apple Pie and Cherry Pie. You know. . . the ones with the pretty lattice crust tops? Yeah – I’ve never made one of those. It required me to make homemade crust. Again. . . intimidation.

Just recently though, I discovered something in the refrigerated section of my grocery store that I’ve been walking right past for many years – Ready-To-Use Pie Crust. I feared it too for some reason. I don’t remember exactly what broke my fear, but I’m certainly glad it’s broken. They’re awesome! They’re tasty and oh so easy to use. I can’t sing enough praises about this little invention. Now, every time I see a recipe calling for Pie Crust, I’m all about checking it out.

This one especially drew my attention because you didn’t even have to fool with making the edges all pretty. You just lay it out there, throw your stuff in it, bake it and BAM! I got the recipe from the Fall 2008 Kraft Food and Family magazine. I like this magazine because its recipes typically use what I refer to as “real” ingredients. By that, I mean, a lot of the time I already have the ingredients in my house.

APPLE TART – FREESTYLE

1 Ready-To-Use Refrigerated Pie Crust
4 oz. Cream Cheese, softened
3 Granny Smith Apples, thinly sliced
1/4 cup sugar
2 Tbl. flour
1 tsp. cinnamon sugar
1 cup thawed Cool Whip

Heat oven to 450 degrees. Line 9-inch pie plate with crust. Carefully spread cream in 6-inch circle in center of crust.
Toss sliced apples with sugar and flour; spoon over cream cheese.
Fold crust partially over apples. Sprinkle with cinnamon sugar. Bake 25 minutes, covering loosely with foil for the last 5 – 10 minutes of baking time. Cool.

Serve with whipped topping. Refrigerate leftovers.

Please excuse the paper plate. I waited until this afternoon to eat a piece, so when I went to take a photo. . . this was all I had to choose from at the office. You still get the drift though about how delicious it looks.

I, personally, would have used more sugar, but that’s just me. I’m not on a diet. No way. Not like everybody else at my office. DeWitte has been poopooing my deserts lately because he’s on a diet, and I just don’t know what to say. Our big boss has been on a diet for a year and even though he reached his goal six months ago, he still watches every calorie that goes into his mouth. BUT he’s got such a sweet tooth, I can always count on him to come back for seconds. Hey, don’t be hatin’ on me. I’m not sabotaging his diet. Trust me. He gets slivers for servings. Plus he’s so thin now, a pound or two wouldn’t hurt a thing.