Its apple-harvest time here in Minnesota. All of the trees have turned into a bounty of wonderful colors. I have been baking apples every which way I can think of. Here's one way:

Apple Struedel
3-4 sliced Harrilson Apples
1 Tbsp. butter, chopped into small pieces
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. sugar (yep, that's right. The traditional German way for desserts is to use little sugar).
Ready-Made Pie crust
Vanilla pudding mix

Dice the apples; mix in butter, cinnamon, nutmeg and sugar. Unroll your pie crust onto a buttered cookie sheet and lay the ingredients into the middle. Make the mound small enough so that you can fold up four sides of the crust to envelop the apple mixture. To make sure the sides to stay stuck together in the oven, wet the ajoining pieces of dough together with a little bit of water. Leave a hole at the top, this will allow the steam from the apples to escape. Brush the top of the dough with milk. Put in the oven at 375 degrees for 1/2 hour or until the crust is golden brown.

Make vanilla pudding mix as per dierctions on the box but add extra milk so that the consistency is more like a sauce. Pour on top of the slices of steaming hot apple struedel. YUM!