Apple Strudel or Rustic Apple Pie

I had on making Apple Studel this evening, until I unwrapped the puff pastry . . . too long in the fridge. I had forgotten to freeze it. Not a pretty site.

So, I dropped back and punted . . . had the husband bring up a pie crust from the basement fridge and made a "Rustic Apple Pie.)

More ice cream than pie . . . I need to have leftover ice cream for Abigail.

Serves 6
Cooking Time: 20 - 25 min

1  (from 1.25 oz package) Frozen Puff Pastry, thawed
          ~ ~ ~ ~ ~ ~ ~ ~OR~ ~ ~ ~ ~ ~ ~
1 Pie Crust, from a 2 crust Refrigerated Pie package
1/3 C Sugar
2 tsp Cinnamon, ground
1 Can (20 oz) Sliced Apples, drained
      ~ ~ ~ ~ ~ ~ ~ ~OR~ ~ ~ ~ ~ ~ ~
1 Can Apple Pie Filling
1/3 C Raisins
1 Egg,  beaten

1. Preheat oven to 400 degrees F.
2. Place pastry on a baking sheet and unfold.
3. In a custard cup, combine cinnamon and sugar.
4. Place apples and raisins in a medium bowl. Mix in all but 2 tsp of the
    cinnamon/sugar mixture. Let sit about 2 min and drain off liquid. 
    (Do not drain liquid if using Apple Pie Filling.)

For Puff Pastry
5. Spoon mixture down center of dough. Cut slits, 1 inch apart
     lengthwise down the sides of the pastry.
6. Brush each 1 inch strip with egg wash and fold over filling.
7. Brush top of pastry with remaining egg wash and sprinkle with 
    reserved cinnamon/sugar.

For Pie Crust
5. Spoon mixture into the center of the crust.
6. Brush the uncovered crust with egg wash. Fold over filling.
    Brush outside of pastry with remaining egg wash.
7. Sprinkle crust and apples with remaining. cinnamon/sugar.

Before baking.

8. Bake 20 - 25 minutes. Serve warm or cool.

Golden brown and ready for ice cream :)