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.