Apple Crostata With Caramel Sauce |
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Prep Time: 20 Minutes Cook Time: 32 Minutes |
Ready In: 52 Minutes Servings: 8 |
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Artisan-style apple pie with caramel topping (from Betty Crocker)! Ingredients:
1/2 cup sugar |
3 tablespoons gold medal all-purpose flour |
4 cups chopped peeled apples (4 medium) |
1 tablespoon sugar |
1/2 teaspoon ground cinnamon |
1 cup caramel topping (crust ingredients start below) |
1/2 cup butter (firm) or 1/2 cup margarine, cut into 1/2-inch pieces (firm) |
1 1/4 cups gold medal all-purpose flour |
2 tablespoons sugar |
1/4 teaspoon salt |
1/4 teaspoon vanilla |
3 tablespoons cold water |
Directions:
1. Make Crostata Crust: Cut butter into flour, sugar and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
2. Mix vanilla and water; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).
3. Gather dough into a ball; shape into flattened 5-inch round.
4. Wrap in plastic wrap and refrigerate about 30 minutes or until firm.
5. Roll pastry into 12-inch circle on lightly floured surface.
6. Place on ungreased large cookie sheet.
7. Heat oven to 400ºF.
8. Mix 1/2 cup sugar and the flour in large bowl.
9. Stir in apples.
10. Mound apple mixture on center of dough circle to within 2 inches of edge.
11. Fold edge of dough over apple mixture; crimp edge of dough slightly.
12. Mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
13. Bake 27 to 32 minutes or until crust is golden brown.
14. Cut into wedges.
15. Serve warm drizzled with caramel topping.
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