Apple Walnut Crostada
The pinnacle of baking with apples is the two-crust apple pie, but that can also be daunting for many bakers. If you don’t feel ready to tackle a two-cruster, start with a crostada. This rustic, free-form pastry tastes just as good as its more formal cousin. We’ve made it even easier by calling for a ready-made crust. Recipe and photo reprinted here with permission of U.S. Apple Association, www.usapple.org.
- Serving Size1
- Yields8 Servings
- KCal: 320kal
- Carbs: 51g
- Fiber: 4g
- Fat: 14g
- Saturated Fat: 5g
- Protein: 2g
- Sodium: 125mg
- 1 refrigerated ready-made pie crust
- 6 or 7 baking apples, peeled, cored and sliced
- 1/2 cup(s) brown sugar, packed
- 1/3 cup(s) chopped walnuts
- 1/4 cup(s) all-purpose flour
- dash vanilla extract
- 2 tablespoon(s) butter, cut into pieces
- Preheat oven to 350 degrees. Coat a baking sheet with cooking spray and set aside. Place apple slices, sugar, walnuts, flour and vanilla extract in a large mixing bowl and toss well.
- Transfer piecrust to baking sheet. Spoon apple mixture into center of piecrust and fold up sides of pastry to capture apples and juices. Dot with butter. Bake for 45 to 50 minutes or until crust is golden brown.