by Amanda Lanum
Caramel Apple Crostata
1 refrigerated Pillsbury pie crust
2-3 medium Granny Smith Apples, cored, peeled and sliced thin
¼ tsp. fresh orange zest
¼ cup all-purpose flour
¼ cup granulated sugar
1/3 cup packed dark brown sugar
½ tsp. kosher salt
¼ tsp. allspice
¼ tsp. cinnamon
4 Tbs. unsalted butter
1/3 cup caramel topping, warmed
Preheat oven to 425 degrees. On a lightly floured sheet of parchment placed on a baking sheet, roll out pastry to a 12 inch circle. In a mixing bowl, toss apple slices with orange zest, then place onto center of pastry, leaving about a 1 ½ inch border around the entire edge of pastry. In the bowl of a food processor, place flour, sugar, brown sugar, salt, allspice, cinnamon and butter; pulse this mixture until crumbly. Place mixture over the top of apples, rubbing with your fingers to get mixture to hold together, spreading evenly over apples; fold pastry edge up over the apple mixture, pleating as you go, leaving center of crostata open, with apple filling exposed. Place crostata, uncovered, onto center rack of preheated oven; bake for 20 minutes, then reduce heat to 350 degrees and bake for an additional 15-20 minutes or until crust is golden brown and apples are fork-tender. While crostata is still warm, drizzle with caramel sauce. Let crostata set for 5 minutes, then slice into wedges and serve.
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