jglass
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Apple Crostata With Caramel Sauce
This rustic apple pie comes together quickly when using a premade or refrigerated pie crust.
12 inches pie crust
1/2 cup sugar
3 tablespoons all-purpose flour
4 cups chopped peeled apples
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter
1 cup caramel topping (optional)
Heat oven to 400ºF.
Mix 1/2 cup sugar and the flour in large bowl. Stir in apples.
The sugar-flour mixture will not all stick to the apples; that's OK.
Spread the apple mixture uniformly from center of the dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly.
Mix 2 tablespoons sugar, nutmeg & cinnamon; sprinkle over apples and dough.
Cut the 1 Tbsp butter into 5 or 6 small pieces; spread on top of the apples.
Bake 27 to 32 minutes or until crust is golden brown.
Cut into wedges. Serve warm drizzled with caramel topping.
This rustic apple pie comes together quickly when using a premade or refrigerated pie crust.
12 inches pie crust
1/2 cup sugar
3 tablespoons all-purpose flour
4 cups chopped peeled apples
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter
1 cup caramel topping (optional)
Heat oven to 400ºF.
Mix 1/2 cup sugar and the flour in large bowl. Stir in apples.
The sugar-flour mixture will not all stick to the apples; that's OK.
Spread the apple mixture uniformly from center of the dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly.
Mix 2 tablespoons sugar, nutmeg & cinnamon; sprinkle over apples and dough.
Cut the 1 Tbsp butter into 5 or 6 small pieces; spread on top of the apples.
Bake 27 to 32 minutes or until crust is golden brown.
Cut into wedges. Serve warm drizzled with caramel topping.