Apple Pie Italian (Crostata Di Mele)
Yield
6 servingsPrep
20 minCook
35 minReady
55 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
dough
tart |
* |
| 6 | medium |
apples
pare, thinly sliced |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
dough
tart |
* |
| 6 | medium |
apples
pare, thinly sliced |
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
sugar
|
|
Directions
Prepare Tart Dough.
Heat oven to 375℉ (190℃).
Toss together apples and lemon juice.
Roll three-fourths of the dough into 11-inch circle on lightly floured surface.
Ease dough into ungreased 9 x 1¼ inch pie plate, pressing firmly against bottom and side.
Turn apples into pie plate and sprinkle with sugar.
Roll remaining dough into 11 x 5-inch rectangle.
Cut lengthwise into 11 strips, ½-inch wide.
Arrange strips in lattice pattern on apples.
Fold edge of lower crust over ends of strips.
Seal and flute.
Bake 30 to 35 minutes or until crust is golden brown.
