Days Pretender
Well-Known Member
Cinnamon-Apple Crostata
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, or top of the line real, whole vanilla bean, ice cream, if desired
Steps
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.
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, or top of the line real, whole vanilla bean, ice cream, if desired
Steps
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.
