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December 15, 2008

Apple Crostata

Rustic Apple Crostata

1 pkg of refridgerator pie dough (2 crusts)
4 large apples (fuji, gala or pippin)(Peeled, cored, & thinly sliced)
1/2 c. sugar
2 t. cinnamon
1 t. nutmeg (freshly grated is best)
1/2 c. chopped walnuts (optional)

Equipment:
2 cookie sheets
apple peeler/corer/slicer (or have fun!)

Take dough out of packaging, allow to warm up slightly.
Unroll the dough and place each one on the middle of a cookie sheet.
Toss apples with sugar and spices.
Place 1/2 of apple mixture in the center of each dough round.
Sprinkle with walnuts
Fold edges of dough up around the apples....it will not close, you will see the apples in the middle.
Bake at 400 for about 30 minutes or until pastry is golden brown.
This makes 2!
You can try fitting them onto 1 sheet pan or you will most likely have to bake each one seperately.
Serve warm or allow to cool.
Serve plain, with vanilla ice cream or whipped cream.
This is really good the next day for breakfast!

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