APPLE CROSTATA WITH CARAMEL SAUCE

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25 min Prep
1 hr 15 min Total
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8 Servings

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Artisan-style apple pie comes quick with a flavor bonus--caramel topping!


Ingredient List
    Crust
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/3 cup cold shortening
  • Small check mark in a circle icon1 tablespoon cold butter
  • Small check mark in a circle icon1 teaspoon vegetable oil
  • Small check mark in a circle icon 3-4 tablespoons buttermilk
    Filling and Topping
  • Small check mark in a circle icon1/2 cup sugar
  • Small check mark in a circle icon3 tablespoons Gold Medal™ all-purpose flour
  • Small check mark in a circle icon4 cups chopped peeled apples (4 medium)
  • Small check mark in a circle icon1 tablespoon sugar
  • Small check mark in a circle icon1/2 teaspoon ground cinnamon
  • Small check mark in a circle icon1 cup caramel topping
Preparation
  1. Heat oven to 400°F. In medium bowl, mix 1 cup flour and the salt. Cut in shortening and butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle oil and buttermilk, 1 tablespoon at a time) sprinkle over flour mixture, tossing with fork until all flour is moistened and dough almost cleans side of bowl.
  2. Gather dough into a ball; shape into flattened 5-inch round on lightly floured ungreased large cookie sheet. With floured rolling pin, roll pastry into 12-inch round.
  3. In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
  4. Bake 42 to 47 minutes or until crust is golden brown and apples are fork tender. (If apples begin to brown to quickly, coverthe apples loosely with aluminum foil.) Cut into wedges. Serve warm drizzled with caramel topping.
Tips
  • Get more fiber and color when you don’t peel the apples, and think of the time you’ll save!
  • Empire, Regent and Spartan apples are good choices for baked pies and desserts.
  • No buttermilk on hand? Place 1 1/2 teaspoons white vinegar into measuring cup; add milk to equal 1/2 cup. Let stand 1 to 2 minutes before using. Save remaining "buttermilk" for another use.