Caramel Apple Crostada

Sometimes I want pie, but without all the work.  A crostada fits that need.  It's quick and easy to make, but still provides all the deliciousness of an actual pie.  Apples work particularly well, but I have also used peaches and berries.  You don't want to use a fruit that is going to make too much sauce, since this crust isn't much of a barrier.

Here's what you'll need:

crust for a 9" pie (homemade or bought)

3 apples, about 2 cups

1/4 c sugar

1/2 tsp cinnamon

pinch salt

1 TBSP flour

1/3 c caramel sauce (homemade or bought)

Heat oven to 375.  Line a sheet pan with parchment. Place pie crust on center of pan, set aside.

Get your apples ready.  I normally use granny smiths since I like the tartness, but this time all I had were these gala apples.  Peel and core the apples, then slice into extra thin slices.

 Put the apple slices in a bowl.  Add the sugar, cinnamon, salt and flour.  Stir until the apples are well-coated.

Spread most of the caramel sauce over the pie crust, leaving about 1" all the way around.

Pile up the apples in the center of the caramel.  Not need to make them flat.  It works better if they are higher in the center.  Then the juice can run down into the crust.

Drizzle the remaining caramel over the top of the apples.

Moisten the edges of the pie crust with water.  This will better help it stick to itself.  Begin folding the dough up and over the apples, leaving the center open.

Bake at 375 got about 30 minutes, until the apples are soft and the juice just begins to bubble.

Serve warm or cold, with ice cream or whipped cream.  Serves 6.

Enjoy!

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!