Rustic Apple Crostata

Rustic Apple Crostata

div class="separator" style="clear: both; text-align: center;"/divdiv class="separator" style="clear: both; text-align: center;"/divdiv class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-G6ozxwkgrUk/UOPO3muDWkI/AAAAAAAAIsg/pDJ0iVKLgj0/s1600/DSCN0061-002.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="358" src="http://3.bp.blogspot.com/-G6ozxwkgrUk/UOPO3muDWkI/AAAAAAAAIsg/pDJ0iVKLgj0/s400/DSCN0061-002.JPG" width="400" //a/divbr /Happy New Year! What better way to bring in 2013 than with a luscious dessert? Because none of you have had enough desserts and treats during the time between Thanksgiving and New Year's Eve, right? Yeah, that's what I thought.br /br /This Rustic Apple Crostata was one of the desserts we had with our Italian-themed New Year's Eve dinner. It's super, super easy to put together because it's a free-form tart (hence the "rustic" part), which means you can't really do it wrong. We enjoyed it with some lovely vanilla bean ice cream, and it would be equally as delicious with some sweetened whipped cream.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-TFcIqHDuOks/UOOxSwG2nQI/AAAAAAAAIr0/0gwD6eGgAlI/s1600/DSCN0058.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="226" src="http://1.bp.blogspot.com/-TFcIqHDuOks/UOOxSwG2nQI/AAAAAAAAIr0/0gwD6eGgAlI/s400/DSCN0058.JPG" width="400" //a/divdiv class="separator" style="clear: both; text-align: center;"br //divI used 1 refrigerated Pillsbury pie crust, but if you have a pie crust recipe you love, feel free to use that instead. Also, I used Gala apples, but you can use any variety of apple you like.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-3aHirGabGQw/UOPObpiJdQI/AAAAAAAAIsY/uEgHsV7AVe4/s1600/DSCN0069.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="267" src="http://2.bp.blogspot.com/-3aHirGabGQw/UOPObpiJdQI/AAAAAAAAIsY/uEgHsV7AVe4/s400/DSCN0069.JPG" width="400" //a/divdiv class="separator" style="clear: both; text-align: center;"br //divdiv class="separator" style="clear: both; text-align: left;"uRustic Apple Crostata/u/divdiv class="separator" style="clear: both; text-align: left;"a href="https://sites.google.com/site/bofrecipes/rustic-apple-crostata" target="_blank"printable recipe/a/divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"1 Pillsbury refrigerated pie crust, softened at room temperature for 15 minutes/divdiv class="separator" style="clear: both; text-align: left;"1/4 cup sugar/divdiv class="separator" style="clear: both; text-align: left;"2 tablespoons all-purpose flour/divdiv class="separator" style="clear: both; text-align: left;"1/2-3/4 teaspoons ground cinnamon/divdiv class="separator" style="clear: both; text-align: left;"4 medium to large Gala apples, peeled, cored, sliced into 1/8-1/4 inch slices/divdiv class="separator" style="clear: both; text-align: left;"2 tablespoons heavy cream/divdiv class="separator" style="clear: both; text-align: left;"2 tablespoons sugar/divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"1. Heat your oven to 425 and line a baking sheet with parchment paper or a Silpat mat./divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"2. In a medium bowl, combine the sugar, flour, and cinnamon. Add the sliced apples and toss gently to combine. Set aside./divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"3. Unroll the pie crust and place it on the prepared baking sheet. Using a rolling pin, roll the pie crust to make it just a little bit bigger, about a 13-inch circle./divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"4. Pile the apple mixture onto the center of the pie crust, leaving a 2 1/2-inch border. Gently fold the edge of the pie crust up and over the apple mixture, dabbing on a bit of water where the pie crust overlaps. The finished crostata should be about 8 inches across. Brush the pie crust with heavy cream and sprinkle it with sugar./divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"5. Bake the crostata for 25-30 minutes, or until the filling is bubbly and the crust is golden brown. Serve warm or room temperature./divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"Makes 6-8 servings (or 2-3 servings if you're at my house ;)/divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-nBHyc3TOcwI/UOPPgLUkonI/AAAAAAAAIso/9LBymtvm5aw/s1600/DSCN0061-003.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="392" src="http://1.bp.blogspot.com/-nBHyc3TOcwI/UOPPgLUkonI/AAAAAAAAIso/9LBymtvm5aw/s400/DSCN0061-003.JPG" width="400" //a/div

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