Rustic Apple Crostata

This rustic, deconstructed version of apple pie is the perfect dessert to kick off Fall.  This is a great dessert to have on chilly nights by the fire or to be the finale to my FALL in Love Italian Dish (Coming Soon!)...Enjoy!

Ingredients:

1 refrigerated pie crust

1/2 cup and 1 tbsp sugar (sugar substitute like Truvia), separated

4 tsp cornstarch

3 tsp cinnamon

3-4 apples, cored, sliced

2 tbsp chopped almonds

scoops of vanilla bean ice cream (optional)

whipped cream (optional)

1. Preheat oven to 425 degrees F.
2. Prepare a baking sheet by laying down tin foil (optional) and spraying with cooking olive oil or traditionally grease pan.
   
3. In a mixing bowl, combine 1/2 cup sugar, cornstarch and cinnamon until well blended.
4. Add in apple slices to mixing bowl and toss with sugar mixture to evenly coat apple slices.
5. Lay pie crust flat on baking dish, and spoon out apples into the center, leaving approximately 2 inches of the edge of the pie crust.
6. Fold crust edging over the apple filling, pleating the pie crust.
7. Brush the outside of the pie crust edge with melted butter and sprinkle with remaining sugar all around.
8. Bake for approximately 15-18 minutes or until the crust becomes a golden brown.
9. Remove from oven and sprinkle with chopped almonds.
10. Serve with scoops of vanilla bean ice cream and top with whipped cream if desired.