Heat oven to 425 degrees. Unfold crust, place on ungreased large cookie sheet. Press out fold lines. In a large bowl, combine apples, toffee bits, 2 T. sugar and the flour, mix well. Spoon apple mixture evenly onto crust to within 2 inches of edge. Fold edge of crust over apples, pleating to fit. Drizzle whipping cream over apples in center. Brush crust edges with water, spinkle with 1 t. sugar. Bake 20 minutes. Reduce oven temperature to 350 degrees Bake 5 to 13 minutes longer or until crust is deep golden brown and apples are tender. Immediately run spatula or pancake turner under crust to loosen, place on wire rack. Serve warm or cool. Store in refrigerator.
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