Heat oven to 400 F.
Unroll pie crust onto parchment-covered baking sheet; roll to 12-inch circle.
Mix dry pudding mix and cinnamon in large bowl. Add fruit, nuts and 2 Tbsp. water; toss to evenly coat. Spoon onto center of crust; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.) Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.) Sprinkle crust with sugar.
Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.
Note: Check dessert after 25 min. If the crust is becoming too brown, cover the edge loosely with foil for the remainder of the baking time.
Serve topped with thawed Cool Whip Whipped Topping or vanilla ice cream.
Apples that are good for both cooking and eating raw are called all-purpose apples. Varieties include Braeburn, Cortland, Empire, Granny Smith, Honeycrisp, Jonagold, Jonathan, McIntosh, Northern Spy and Winesap.
Save 60 calories and 15g of sugar per serving by preparing with 1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and 1/4 cup each cranberries and pecans.