Rustic Apple Crostada

In October people seem to really focus on pumpkin everything.  I like pumpkin, but I'm more of an apple fan.  The smell of apples and cinnamon wafting through the house can just chase everything else away.  OK, not really, but it's close.  This apple crostada has all the appeal of apple pie without all the work.  It has a light, flaky crust and bakes up in no time.

Here's what you'll need:
crust for 9-inch pie, homemade or store bought
3 medium-sized apples, pared and sliced paper thin
1/3 c sugar
1/2 tsp cinnamon
pinch salt
1 TBSP butter, in cubes
1 egg, beaten
coarse sugar

Preheat oven to 425.  Line a baking sheet with parchment paper.  Place 9-inch pie crust on parchment paper.  Set aside.

Place thinly sliced apples in a mixing bowl.  Sprinkle with sugar, cinnamon and salt.  I know, the salt seems odd, but it helps bring out the sweetness in the apples as well as balance out the warmth of the cinnamon.  Mix well.

Pile the apple mixture in the center of the pie crust, leaving a 2 inch border all around.  Top with the butter cubes.

Brush the beaten egg around the edges of the crust.  Fold the edges of the crust up over the apples, folding pleats as you go.

When all sides are folded up, brush the outside of the crust with the beaten egg.  Sprinkle the edges with the coarse sugar.  This gives the crust a sparkle, and also provides texture.

Bake at 425 for 15 minutes.  Reduce heat to 350 and bake 20-30 minutes longer, until apples are soft and juice is bubbling through the crust.

Cool, on pan, or wire rack.  This is best served at room temperature or cold.  Makes 6-8 servings.

Enjoy!