Cinnamon-Apple Crostata

Ingredients

CRUST

• 1 refrigerated pie crust, Pillsbury (from 15-oz box)

FILLING

• 1/2 cup sugar
• 4 teaspoons cornstarch
• 2 teaspoons ground cinnamon
• 4 cups cooking apples, thinly sliced, peeled (4 medium)
• 1 teaspoon sugar
• 2 tablespoons almonds, slivered

TOPPING

• 1 cup fat-free whipped topping, if desired

Directions

1. 1

   Heat oven to 450°F Cut a piece of parchment paper the same size as the pie crust round and place it on an ungreased cookie sheet. Remove pie crust from pouch; place flat on top of the parchment paper. I have found the parchment paper wicks away excess moisture keeping the bottom crust from getting too soggy.

2. 2

   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.

3. 3

   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.