Shenendoah Apple Tart

1/2 cup apple juice or water
3 large, tart baking apples, peeled, cored and sliced
1 18-oz. roll refrigerated sugar cookie dough
1/4 cup sugar
1 tsp. ground cinnamon
2 Tbsp. lemon juice
Reddi-wip real whipped cream

In a large skillet, bring apple juice or water to boiling; add apples. Reduce heat. Cover and simmer about 3 minutes or until apples are just tender. With a slotted spoon, remove apple slices. Cool slightly.

Press cookie dough into a greased and floured 10" quiche dish or a 9" pie plate, pressing dough evenly onto the bottom and up the sides of the dish.

In a small bowl, combine sugar and cinnamon. Toss together apple slices, lemon juice and 2 Tbsp. of the sugar-cinnamon mixture. Arrange coated apple slices atop dough. Sprinkle with remaining 2 Tbsp. sugar-cinnamon mixture.

Bake in a 375° F. oven for 30-40 minutes or until evenly browned and set. Cool slightly. Serve warm with a generous dollop of Reddi-wip.

Makes 12 servings.