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Cinnamon Apple Crostata
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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.
1 Pillsbury® refrigerated pie crust (from 15 oz. box), softened as directed on box
1/2 cup graulated sugar
4 teaspoons cornstarch
2 teaspoons ground cinnamon
4 cups thinly sliced, peeled cooking apples (4 medium)
1 teaspoon granulated sugar
2 tablespoons chopped pecans or walnuts
Whipped cream, if desired
1. Preheat oven to 450°F (230°C). Remove pie crust from pouch; place crust flat on work surface. If necessary, press out folds or creases. Place crust on ungreased cookie sheet.
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 edges. Fold crust edges over filling to form 2-inch border, pleating crust as necessary. Brush crust edge with water; sprinkle with 1 teaspoon sugar.
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.
Makes 8 servings.
|Submitted By: Melissa|
|Date: April 21, 2005|