We had company for dinner and I wanted to make a quick dessert. I also wanted to use fruit and so I decided on a crostata. This is basically a rustic pie. Instead of making two crusts and using a pie pan, you have one crust, place the filling in the middle, fold over the edges and bake.
Apple Cinnamon Crostata
1 pre made pie crust
4 cups peeled and diced apples, about 5 medium
zest and juice from one small lemon
1/4 cup sugar
2 teaspoons cinnamon
1 teaspoon cornstarch
1/4 teaspoon allspice, optional
4 Tablespoons butter, cut up
1 Tablespoon Turbinado sugar
Heat the oven to 450°. Take the pie crust out of the refrigerator and allow it to warm on the counter.
Place some parchment paper on a cookie sheet or a baking stone.
Peel and dice the apples. I used a 4 cup measuring cup and drizzled some of the lemon juice over the top as I went along to keep the cut apples from browning. Add the zest and place the apples in a bowl.
Add the sugar, cornstarch, cinnamon, allspice, and salt and mix gently.
Place the crust in the middle of the cookie sheet or baking stone. Place the apples in the center of the crust leaving a few inches all around. Fold the edges of the crust over the apple mixture.
Dot the top of the apples with the butter. Mix the egg in a bowl with 1 Tablespoon of water and brush it all around the top edge of the crust. Sprinkle with raw or Turbinado sugar.
Bake for 20 to 25 minutes or until the top is golden brown. Remove from the oven and let cool. Serve with a big scoop of vanilla ice cream!