Heather perfected her Apple Crostada recipe years ago when she was head baker at the Clark Store in Clark, Colorado. It’s one of her easiest recipes to make. As the seasons change, she alters the fruit to sliced pears or halved Italian plums. It’s wonderful with a scoop of ice cream. On special occasions, Heather drizzles on some of her homemade caramel sauce.
2 Granny Smith or Gala apples
1 Pillsbury refrigerated pie crust
1 tablespoon heavy cream
1/4 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter melted
Preheat oven to 400 degrees. Lay pie crust on a cookie sheet with no lip (best if parchment is used for easy clean up). Brush pastry crust with heavy cream leaving an outer 1″ border alone. Sprinkle 1 tablespoon of sugar over the cream. Peel and quarter the apples. Then slice very thin-slowly and carefully. Arrange the slices around the outside layer of the pastry crust first, then the inside layer. Fold in the 1″ outside pastry crust. Brush with melted butter and drizzle remaining butter over the apples. Mix the remaining sugar with the cinnamon and sprinkle over the top of the whole crostada-apples and crust.
Bake in the middle rack for 25 minutes, until the crust is golden brown and the apples sizzle. Set for 10 minutes out of the oven and serve.