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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
Crostata Crust (See Below)
1/2 cup sugar
3 tbsp flour
4 cups chopped peeled apples (4 medium)
1 tbsp sugar
1/2 tsp ground cinnamon
1 cup caramel topping
Make Crostata Crust. Heat oven to 400. Mix 1/2 cup sugar and the flour in large bowl. Stir in apples. Mound apple mixture on center of dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. Mix 1 tbsp sugar and the cinnamon; sprinkle over apples and dough. Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping.
Crostata Crust
1/2 cup butter (firm), cut into 1/2-inch pieces
1 1/4 cups flour
2 tbsp sugar
1/4 tsp salt
1/4 tsp vanilla
3 tbsp cold water
Cut butter into flour, sugar and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Mix vanilla and water; sprinkle over flour mixture, 1 tbsp at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tbsp more water can be added if necessary). Gather dough into a ball; shape into flattened 5-inch round. Wrap in plastic wrap and refrigerate about 30 minutes or until firm. Roll pastry into 12-inch circle on lightly floured surface. Place on ungreased large cookie sheet.
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APPLE CROSTATA WITH CARAMEL SAUCE
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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
Crostata Crust (See Below)
1/2 cup sugar
3 tbsp flour
4 cups chopped peeled apples (4 medium)
1 tbsp sugar
1/2 tsp ground cinnamon
1 cup caramel topping
Make Crostata Crust. Heat oven to 400. Mix 1/2 cup sugar and the flour in large bowl. Stir in apples. Mound apple mixture on center of dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. Mix 1 tbsp sugar and the cinnamon; sprinkle over apples and dough. Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping.
Crostata Crust
1/2 cup butter (firm), cut into 1/2-inch pieces
1 1/4 cups flour
2 tbsp sugar
1/4 tsp salt
1/4 tsp vanilla
3 tbsp cold water
Cut butter into flour, sugar and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Mix vanilla and water; sprinkle over flour mixture, 1 tbsp at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tbsp more water can be added if necessary). Gather dough into a ball; shape into flattened 5-inch round. Wrap in plastic wrap and refrigerate about 30 minutes or until firm. Roll pastry into 12-inch circle on lightly floured surface. Place on ungreased large cookie sheet.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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