Cup of Yum
1. Preheat the oven to 375 degrees.
2. Combine the prepared apples in a large bowl with the lemon juice, cornstarch, sugar, cardamom, cinnamon and orange liqueur. Toss well to thoroughly combine the ingredients and coat the apples evenly.
3. Lightly spray an 8x11 baking dish with cooking spray. Pour the apples into the baking dish and arrange them in an even layer.
4. Unroll one of the pie crusts. Cut the crust into rectangles approximately 1 1/2 inches x 2 inches.
5. Arrange the crust rectangles over the apples in a patchwork fashion leaving several openings to allow steam to escape. Be sure to press the pieces on the edges to the sides of the baking dish. If more crust is needed, use the second pie crust as well.
6. Beat the egg with the water. Carefully brush the egg wash over the crust taking care not to disturb the arrangement.
7. Bake for approximately 1 hour and 10 minutes or until the crust is golden brown.
8. Remove from the oven and allow to cool. May be served just warm or at room temperature.

Bonus Recipe: Pie Crust Cinnamon Twists

1. Use any leftover pie crust scraps to make cinnamon twists.Gather up the scraps, knead them together for a few seconds and roll them out. Melt a tablespoon or two of butter and brush over the strips. Sprinkle with sugar and cinnamon. Cut the dough into strips about 4” long and 1 1/2” wide. Take each dough strip and give it a twist, then place it on a baking sheet lined with parchment paper. Dab a little more melted butter on each twist and sprinkle on a little more sugar and cinnamon. Bake for about 20 minutes along with the cobbler or until the twists are golden brown.