Cinnamon-Apple Crostata

By Addie

This European-style tart is easily shaped on a cookie sheet and has an extra-cinnamony aroma while it bakes. Enjoy it warm from the oven. Use whatever type of apple you prefer. We like granny smith apples for this recipe!

Ingredients

• CRUST:
• 1 box Pillsbury refrigerated pie crusts, softened as directed on box
• ..........................................
• FILLING:
• 1/2 cup sugar
• 4 teaspoons cornstarch
• 2 teaspoons ground cinnamon
• 4 cups thinly sliced, peeled cooking apples (4 medium)
• 1 teaspoon sugar
• 2 tablespoons chopped pecans or walnuts
• ............................................
• TOPPING:
• Whipped cream, if desired

Preparation

Step 1

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.