Cinnamon-Apple Crostata Recipe #327203
I made this Crostata and froze it before baking. I baked it from frozen and it was fabulous, as is the fresh to oven recipe below. From Pillsbury.com: This European-style tart is easily shaped on a cookie sheet and has an extra-cinnamony aroma while it bakes. Enjoy it warm from the oven.
by Humble Bee
1½ hours | 20 min prep
SERVES 10 , 1 Crostata
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
- 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.
- 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.
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5 stars