You know, I don't really like apples all that much. Yet, I always seem to have some lying around in my pantry! Funny, isn't it ?! And, because of their omnipresence, I end up thinking up ways of using them. Or perhaps, it is the other way around and I subconciously pick them up. They do make yummy desserts, after all! Hmmm...
Anyway, ofcourse, I had apples on hand. So, this time I decided to make something simple with clean flavors and little effort. That last part did not quite work out but the end product was delicious nevertheless.
You see, I spied a box of pie crust mix in my pantry and decided to make a Apple Crostata (crostata is really a tart that looks very rustic and homemade). Which is all fine, except, I have never made a crust from a box-mix before... ever. I flippantly thought that it would be a breeze. After all, that is the value proposition of a premade mix!
Oohh, was I wrong?! Sigh... The crust wouldn't come together and when it did wouldn't stay together. It really was a me or it competition, which, I somehow managed to emerge out of, with a semblence of a crust... eventually! Here is a note to self for the future; make dough from scratch or use only the pre-rolled pie crusts from a box!
Thankfully the rest of the assembly was simple and truthfully low effort. A couple of apples sliced, pickled in sugar and lemon juice and piled in the centre, edges crimped and popped into the oven. As the apples cook down in the oven, the whole house (ok, atleast your kitchen if you live in a house rather than an apartment) smells deliciously warm and inviting. (hmm.. I am starting to think there may be reason to suspect I might be deliberately accumulating apples!)
Note: Incidentally, in a fit to make it *rich*, I was a bit heavy handed with the almonds as you can see. In all honesty, you can skip them altogether and the crostata will be just as satisfying.
1 uncooked pie crust rolled into 10 inch round
2 golden delicious apples, peeled, cored and sliced thin (these aren't as tart as granny smith yet hold up well when baked)
3 T sugar
2 tsp fresh lemon juice
1 T cinnamon sugar for garnish
1 T melted butter brushing
1-1/2 T roasted sliced almonds (optional)
Toss together the apples, sugar and lemon juice and set aside for a few minutes. Place the dough on a baking sheet lined with parchment paper. Spoon the apple mixture onto the center of the dough leaving about 2 inch as border.
Fold the dough border over the filling leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the butter and lightly sprinkle cinnamon sugar all over.
Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Cool the crostata to just warm. Sprinkle with roasted almonds and serve.