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If I could give this recipe more than 5 stars, I would! I needed a recipe to use up some delicious pears, so I made this using a refrigerator pie crust and sliced pears. I changed up the spices in the topping to a pinch of ginger and the cinnamon, and I omitted the zest. With a pre-made pie crust, this recipe was extra easy! One of my guests had THREE slices!!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy ann_s
on September 04, 2009
I have been making this for about three years. It is the only dessert I make any more. My family did not care for the orange so I use lemon zest and sprinkle with a little lemon juice. Today I added cherries...fresh, pitted, and a tiny bit of coconut, natural, shredded, organic, on top. This is what everyone expects at my home. Easy and wonderful. I, too, use the Pillsbury crusts...the roll out one.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Willowbranch
on May 30, 2009
I really enjoyed this crostata. I used tart firmer apples & a few sweeter, softer apples. This is a really easy & quick recipe that everyone loved at the BBQ, no leftovers & I made 2.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Lvs2Cook
on September 02, 2007
This was delicious! I did cheat and use a Pillsbury crust but made the filling as posted. It was super easy to put together. I used Granny Smith apples and baked at 450º for just under 30 minutes and the apples were cooked through and the crust was nice and golden brown. This is such a fun and easy way to make a dessert without all the fuss of a two-crust pie. Thanks for psoting!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Good crostata. Next time I will experiment with more spices. Something was missing in the flavor department, very unlike Barefoot.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #458914
on March 30, 2007
This "rustic" apple pie is SO good and flavorful. The crust is flaky & buttery-delicious! I used 2 Granny Smith apples & 2 Braeburns (I recently read it's good to combine firm with less firm for ultimate flavor and texture). I also drizzled the juice of half a fresh lemon over the apples before adding the topping. After 25 minutes of baking, the apples were still pretty crunchy, so I moved the crostata to a lower rack in the oven, reduced the oven temp to 350F, and baked for another 25-30 minutes. HEAVENLY! Thanks for the post, Dojemi!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #183122
on February 08, 2005
The pastry in this recipe is excellent, light,flakey and tasty. I used Granny Smith apples and had to lengthen the baking time to 40 minutes. Served with ice cream, delicious.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Marie Brandt
on May 19, 2004
This was really good. I made it when company was coming. Similar to a dutch apple pie without the piecrust in a pie plate.
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Serving Size: 1 (1115 g)
Servings Per Recipe: 1
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