Apple Crostata With Caramel Sauce

This rustic apple pie comes together quickly when using a premade or refrigerated pie crust. I like to use Jonagold apples sliced pretty thin, about 2 medium will equal the 4 cups.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 12  inches  pie crusts
• 1⁄2 cup sugar
• 3  tablespoons all-purpose flour
• 4  cups  chopped peeled apples
• 2  tablespoons sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon nutmeg
• 1  tablespoon butter
• 1  cup  caramel topping (optional)

Directions

1. Heat oven to 400ºF.
2. Mix 1/2 cup sugar and the flour in large bowl. Stir in apples. The sugar-flour mixture will not all stick to the apples; that's OK.
3. Spread the apple mixture uniformly from center of the dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly.
4. Mix 2 tablespoons sugar, nutmeg & cinnamon; sprinkle over apples and dough.
5. Cut the 1 Tbsp butter into 5 or 6 small pieces; spread on top of the apples.
6. Bake 27 to 32 minutes or until crust is golden brown.
7. Cut into wedges. Serve warm drizzled with caramel topping.