Crostata! Make Crostata with this just-add-water Pro Pie Crust Mix (19 oz.)
These are the world's easiest little pies!
These crostata are rustic little free-form pies. You can quickly put them together to make delightful individual desserts.
The one above is a caramel apple crostata made with this just-add-water pie crust. You mix if for about a minute, form these little cups, and fill them. Simple!
Instead of apples, you can use a cherry filling, lemon or other!
Step 1. Add the water and mix the dough
Follow the directions on the bag. Add water and mix for one minute.
Step 2. Roll and cut the dough
Roll the dough to 1/4 inch thick and cut six inch rounds.
Step 3. Add the filling and fold
Put the filling in the center of each round. Fold the dough over the filling and pinch the side folds together so that it holds its shape.
Step 4. Bake
Bake for 15 minutes at 425 degrees until lightly browned.
Quick tip for success!
Saute some apple slices with a little cinnamon and sugar (see below) and drizzle the apples with plenty of Old Fashioned Buttermilk Syrup. That makes an excellent caramel sauce. Cook it a few minutes longer to thicken it if you desire.
The Original Apple Crostata Recipe
· 3 tablespoons apple pie filling for each crostata
· Pie dough
· Caramel topping
Preheat the oven to 425 degrees.
1. Roll the dough to slightly less than 1/4-inch thick.
2. Using a dough press or other round cutter, cut out 6-inch rounds
3. Place three tablespoons of apple filling in the center of each round.
4. Fold the dough over the filling, leaving the center open one inch or so, squeezing the folds together as you go. It does not need to be uniform. The folds will hold together better if you rub a damp towel over the creases to pick up any flour so that the dough sticks together better.
5. Place each dessert on a parchment lined baking sheet. Bake for 15 minutes or until the crust begins to brown. Remove them to a rack while still hot.
6. Serve warm.
If you choose to make these with fresh apples, for each four crostatas use:
· 2 cups thinly sliced and peeled tart apples
· 2 tablespoons granulated sugar
· 1/4 teaspoon cinnamon
· Pie dough
· Caramel topping
Bake until the crust is browned and the apples are tender. It will probably take a few minutes longer with the raw apples.
How to Make a Caramel Sauce
1 lb brown sugar
1 cup (two sticks) butter
1 14-ounce can sweetened condensed milk
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon butterscotch flavor
1. Melt the butter in a heavy saucepan. Add
the sweetened condensed milk and syrup. When the mixture is hot, add the sugar
and salt and stir with wooden spoon until the sugar is dissolved.
2. Wash the sides of the pan down with a soft spatula dipped in water until there is none of the mixture on the sides of the pan. This is to ensure that all of the sugar crystals are washed into the pan and dissolved. Check to make sure that there are no remaining sugar crystals by rubbing a little of the mixture between your thumb and forefinger. You should feel no gritty sugar.
3. With no sugar crystals in your pan, turn up the heat and cook the mixture while stirring until the candy reaches 240 degrees as registered on a candy thermometer. Remove it from the heat and stir in the flavor.
4. Best served while warm.
Ingredients: Enriched wheat flour bleached (flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), partially hydrogenated vegetable oil (soybean oil), salt, corn syrup solids, sodium caseinate, mono and diglycerides, citric acid. This product contains wheat, and soy, and may contain traces of peanuts, milk, tree nuts, and eggs.