1 cup sugar, divided
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
3-6 oz bags Mariani Sliced Apples (approx 6 cups)
1 tablespoons butter or margarine
Pastry for single crust pie
In small skillet, heat ¾ cup sugar, stirring constantly, until it is liquefied and just golden. Remove from heat and quickly pour into a 10-inch pie plate; set aside.
In a small bowl, combine the flour, cinnamon, and remaining sugar. Arrange half of the dried apples in a single layer in a circular pattern in the pie plate. Sprinkle with half of the sugar mixture. Arrange half of the remaining dried apples in a circular pattern over sugar, sprinkle with remaining sugar mixture. Place remaining dried apples over all, keeping the top as level as possible. Dot with butter. Roll out pastry to 9 inch circle, place over apples, pressing gently to completely covered. Do not flute.
Bake 400 for 50 minutes or until golden brown. As soon as tart comes out of the oven, carefully invert onto a large serving plate and remove pie plate. Let cool.