METHOD

1. Peel, core, slice and rough chop granny smith apples.
2. Beginning on med-low temp, place apples, sugar, spices in medium saucepan and stir to begin cooking the apples for the filling.
3. Turn up to med-high heat and stir from time to time so the mixture doesn’t burn.
4. When the apple filling is just starting to break down, remove from the heat and let cool.
5. When filling is cool enough to handle, divide the mixture evenly into the centers of each of the 8” rounds of pie dough.
6. Fold the sides of each pie round into 6 folds. Once the crostata is formed, add 7 fresh frozen cranberries in the center of each crostata. Place each apple crostata on 2 parchment lined and sprayed baking sheets, 4 per tray.
7. Egg wash each crostata on the outsides covering the folds.
8. Generously sprinkle Sugar in the Raw or Turbinado sugar over the tops and sides of the crostatas covering the cranberries and sides. This will give each crostata a lightly sweetened crunchy crust.
9. Bake the apple cinnamon crostatas at 350°. Start with 45 minutes and carefully check the bottoms. When the bottoms are a rich golden brown, they are ready to take out of the oven. Add more baking time if needed to get a nice baked bottom of each pie.
10. Let cool, remove the crostatas from the sprayed parchment, and serve with cinnamon ice cream.

PAIR IT WITH PONTE MOSCATO

The sweet finish to a cozy dessert. Ponte Moscato pairs beautifully with baked apple, tart cranberry, and warm cinnamon, with just enough sweetness for a scoop of cinnamon ice cream.