Apple Crostata

Name: Apple Crostata
Prep time: 45 min
Total time: 1 h 55 min
Yield: 8 serving(s)
Ingredients: 4 large Granny Smith apples (about 2 pounds); 4 large Golden Delicious apples (about 2 pounds); 1/2 c. butter; 1 c. brown sugar; 1/2 c. red pepper jelly (such as Braswell's); 1/2 tsp. ground cinnamon; 3/4 c. dried Montmorency cherries (5 ounces); 1/3 c. sweetened dried cranberries; 1 (14.1-ounce) package refrigerated piecrusts; 1 large egg, beaten; 1 1/2 tbsp. turbinado sugar; 2 tbsp. pepitas

By Marian Cooper Cairns and Mary Allen PerryPublished: Oct 8, 2014

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Johnny Miller

Yields:

8 serving(s)

Prep Time:

45 mins

Total Time:

1 hr 55 mins

Apple pies get all the attention in fall. Why not bring a little excitement to the classic dessert by making a rustic and beautiful crostata instead.

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Ingredients

4 large Granny Smith apples (about 2 pounds)
4 large Golden Delicious apples (about 2 pounds)
1/2 cup butter
1 cup brown sugar
1/2 cup red pepper jelly (such as Braswell's)
1/2 tsp. ground cinnamon
3/4 cup dried Montmorency cherries (5 ounces)
1/3 cup sweetened dried cranberries
1 (14.1-ounce) package refrigerated piecrusts
1 large egg, beaten
1 1/2 Tbsp. turbinado sugar
2 Tbsp. pepitas

Directions

1. Step 1Peel apples and cut into 1/2-inch-thick wedges. In a large skillet, melt butter over medium-high heat; add brown sugar and next 2 ingredients and bring to a boil. Add apples and cook, stirring often, 20 minutes or until apples are tender. Stir in dried cherries and cranberries. Remove apple mixture from skillet using a slotted spoon, and let cool. Cook remaining liquid in skillet over medium heat 10 minutes or until thickened to a syrup-like consistency.
2. Step 2Heat oven to 425°F. Unroll piecrusts, and stack on a lightly floured surface. Roll stacked piecrusts into a 15-inch circle, and place on a parchment paper-lined baking sheet. Mound apple mixture in center of piecrust leaving a 3-inch border around edges. Lift pastry edges, and pull up over apple mixture leaving a 6-inch circle of fruit showing in center; press folds gently to secure. Brush beaten egg over pastry, and sprinkle with turbinado sugar. Place the lightly greased sides of a 9-inch springform pan with clasp open around pie; close clasp.
3. Step 3Bake at 425°F on lower oven rack for 35 to 40 minutes or until golden brown. Run a knife around edges of tart to loosen. Cool on a wire rack 30 minutes; remove pan sides. Sprinkle top of tart with pepitas. Serve with reserved sauce.