Cinnamon-Apple Crostata

This European-style tart is easily shaped on a cookie sheet and has an extra-cinnamony aroma while it bakes. Enjoy it warm from the oven. From the pillsbury website.

• Ready In: 2 hrs 20 mins
• Serves: 8

Ingredients

• Crust

• 1  pillsbury  refrigerated pie crust, softened as directed on box (from 15-oz box)

• Filling

• 1⁄2 cup sugar
• 4  teaspoons cornstarch
• 2  teaspoons ground cinnamon
• 4  cups  thinly sliced peeled cooking apples (4 medium)
• 1  teaspoon sugar
• 2  tablespoons  chopped pecans or 2  tablespoons walnuts

• Topping

•  whipped cream, if desired

Directions

1. Heat oven to 450°F
2. Remove pie crust from pouch; place flat on ungreased cookie sheet.
3. In medium bowl, mix 1/2 cup sugar, the cornstarch and cinnamon.
4. Gently stir in apples.
5. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge.
6. Fold crust edge over filling to form 2-inch border, pleating crust as necessary.
7. Brush crust edge with water; sprinkle with 1 teaspoon sugar.
8. Bake 15 minutes or until crust is golden brown.
9. Sprinkle pecans over apple mixture.
10. Bake 5 to 15 minutes longer or until apples are tender.
11. Serve with whipped cream.