Apple Cranberry Crostata

Still jonzing for fall. . . .  Better Half was craving grilled chops and while I toyed with making an apple cider/maple glaze for the chops to satisfy my need for all things fall-like, I realized Better Half is a meat purist, so a fall dessert using crisp apples would be better.  (Okay, I really, really like dessert and it has nothing to do with Better Half being a meat purist, even if there is such a thing, blah, blah).  Hence, Apple Cranberry Crostata.

Apple Cranberry Crostata

1 prepared pie crust
3 crisp apples, peeled, cored, and cut into ¼″ slices
(tossed with a little lemon juice to prevent browning, if you like)
¼ cup dried cranberries
½ cup brown sugar
1 tablespoon ground cinnamon
¼ teaspoon freshly grated nutmeg
2 tablespoons butter
2 tablespoons heavy cream

Preheat oven to 350°.  Center pie crust on baking stone or sheet.  Mix sugar, cinnamon, and nutmeg in a bowl and toss with apples to coat.  Arrange apples in a circle on pie crust, leaving a 2″ border free.  Add cranberries on top of apple slices.  Gently fold edges of pie crust over filling.  Dot filling with butter and drizzle with cream.  Bake for approx. 20-25 minutes or until the crust is golden brown.  Enjoy with ice cream or fresh-whipped cream.

And please pray for fall.  I really need it, and secretly you know you want it too.

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3 Comments (+add yours?)

  1. fattydumpling
    Sep 15, 2010 @ 16:12:31

    Haha, it works anyways—the better half gets the meat, you get the lovely dessert. And then, you can switch and share ;] Your crostata looks delicious; I’m intrigued by that crust, it looks really tender and good…

    Reply

  2. girlichef
    Sep 15, 2010 @ 08:24:33

    Oh, it’s no secret…I scream it from the tree tops!! I WANT FALL!!! This is a gorgeous crostata…my favorite fall flavors all tucked into a beautiful crust. YUM!

    Reply

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