Apple Crostata with Caramel Sauce

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

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( 191 Ratings)

191 Ratings

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Prep Time 20 min
Total Time 1 hr 25 min
Servings 8

Ingredients

Crust

1 1/4: cups Gold Medal® all-purpose flour

2: tablespoons sugar

1/4: teaspoon salt

1/2: cup firm butter or margarine, cut into 1/2-inch pieces

3: tablespoons cold water

1/4: teaspoon vanilla

Filling and Topping

1/2: cup sugar

3: tablespoons Gold Medal® all-purpose flour

4: cups chopped peeled apples (4 medium)

1: tablespoon sugar

1/2: teaspoon ground cinnamon

1: cup caramel topping

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Directions

1 In medium bowl, mix 1 1/4 cups flour, 2 tablespoons sugar and the salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. In small bowl, mix water and vanilla; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).
2 Gather dough into a ball; shape into flattened 5-inch round on lightly floured surface. Wrap in plastic wrap; refrigerate about 30 minutes or until firm.
3 Heat oven to 400°F. With floured rolling pin, roll pastry into 12-inch round. Place on ungreased large cookie sheet.
4 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.
5 Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping.