1 refrigerated pie crust
3/4 cup sugar
2 tbsp cornstarch
1 tbsp ground cinnamon
4 cups thinly sliced peeled apples
1 egg white, lightly beaten
1 tsp sugar
Prepare crust as directed on package. Place on foil-lined baking sheet.
Mix sugar, cornstarch, and cinnamon into bowl. Add apples; toss to coat well. Spoon into center of crust, spreading to within 2 inches of edges. Bring crust up over apples to form a border of about 2 inches, pleating or folding crust as needed. Brush edge of crust with egg white; sprinkle with 1 tsp sugar.
Bake in preheated 425 oven for 20 minutes or until apples are tender and crust is golden brown. Cool slightly before serving.
Note: very juicy, so do put foil underneath the pie crust or put it in a larger pie pan to contain the apple juices.