Mix sugar, tapioca and cinnamon in large bowl. Add apples and raisins; toss to coat.
Spoon into pie crust; top with cookie crumbs.
Bake 50 min. or until apples are tender and crust is golden brown. Transfer to wire rack. Let stand 15 min. before serving topped with COOL WHIP.
No need to thaw the frozen pie crust before filling.
Substitute vanilla wafers for shortbread cookies and dried cranberries for raisins.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.