Even though it’s mid August we’ve been having some cooler evenings here in the ‘Burgh. Now don’t get me wrong, I love the hot days of summer (well you can keep the 973% humidity that we have here) but there’s something just comforting about Fall. Well yesterday I had a bajillion errands to run that included visiting my family. My sister was having one of those ‘home’ parties and to know me, you would know I never go anywhere empty handed. Just was how I was raised *shrugs*.
I knew I had to make something but was really limited on time. I had this made in an hour and let it cool on the hour plus drive to her house. This was met with rave reviews (them ladies inhaled it and even the piece that my sister ‘hid’ for her for later was gone… LOL). This can be made either with from-scratch filling or canned filling.
If you didn’t want to use a thick filling you could easily cut up slices of fruit, add about 1/2-3/4 cup sugar, 2 tablespoon of cornstarch and various spices to it (say about 1 teaspoon of cinnamon to apples or peaches etc). This recipe is VERY forgivving and while it’s rustic in nature it’s very elegant in appearance.
If you love strawberries, check out this Strawberry Crostata!
Rustic Apple Crostata
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- Sweet Flaky Pie Dough
- 2 tablespoon milk
- Coarse Sanding Sugar
- 4 cups diced apples
- 2 tablespoon lemon juice
- 1/2 cup sugar, depending on sweetness of apples, to taste
- 3 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1 cup apple juice, very hot (can be boiling)
- Follow directions for a Sweet Flaky Pie Dough.
- In a medium sauce pan over medium heat, add the apples and lemon juice.
- Cook for 2 minutes.
- Add the sugar, cinnamon and cornstarch mixing very well.
- Add the very hot apple juice to the pan and stir constantly until thickened.
- Remove from heat and cool for at least 30 minutes.
- Preheat oven to 400.
- Line a cookie sheet with parchment paper and lightly spray.
- On a lightly floured surface, roll out the dough into a large round circle leaving the dough about a 1/4” thick. The circle should be at least 14” round. You can make smaller ones if you want
- Transfer the dough to the pan.
- Place the pie filling in the center of the dough spreading it outwards leaving a 2-3” border. You can mound it up in the middle if you want.
- Gently fold the dough over the filling, pleating loosely and pinching to seal any cracks in the dough. You want the center to be exposed.
- Brush the dough with milk.
- Sprinkle liberally with coarse sanding sugar.
- Bake for 30-35 minutes or until the crust is golden brown.
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