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.)
Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.
Check dessert after 25 min. If the crust is becoming too brown, cover the edge loosely with foil for the last few minutes.
Serve topped with thawed COOL WHIP Sugar Free Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fiber 2g
* 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.