Cinnamon-Apple Crostata

By ldelmas

Ingredients

• 1 1 to 450°F. oven to 450°F. Remove pie crust from pouch; place flat on ungreased cookie sheet.
• 3 3 15 5 to 15 or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender. Serve with whipped cream.

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

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Heat oven to 450°F. Remove pie crust from pouch; place flat on ungreased cookie sheet.

In medium bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Gently stir in apples. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge. Fold crust edge over filling to form 2-inch border, pleating crust as necessary. Brush crust edge with water; sprinkle with 1 teaspoon sugar.

Bake 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender. Serve with whipped cream.

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Big mess! But smelled good and tasted yummy. I will make again to perfect it.

The Crostata came out great! Easy to make! Used parchment paper as suggested, worked well. Three Granny Smith apples worked good as well as Splender instead of sugar due to diabetes. A small scoop of vanilla ice cream added! Delicious!!!

I must've been one of the unlucky ones. I did exactly as the directions said. I used parchment paper but there was no way to get it off without it all falling apart--and I came to find out because the pie crust underneath wasn't even close to done cooking. And the apples weren't baked either, which surprised me since I cut them really thin. The top and the nuts were starting to burn and it looked done so I assumed I had cooked it long enough, but apparently I was wrong. I'm undecided about whether or not I'll try it again.

Wheaties

of people would make this recipe again.

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