Apple Crostata with Vanilla Ice Cream and Caramel Sauce

Apple Crostata


1 Pillsbury Pie Crust (you can make your own if you feel you need/want to)
3 Apples, peeled cored and sliced thinly, I used Granny Smiths
Zest of One Lemon
1/4 c. Brown Sugar
1/4 c. flour
1/4 tsp. Salt
1/4 tsp. Cinnamon
1/8 tsp. Ground Cloves
1/8 tsp. Ground Ginger
4 tsp. butter (1/2 stick) cold and cubed

Preheat oven to 350. Unroll pie crust onto a baking sheet. Toss apple slices with lemon zest and place on pie crust leaving 1 1/2" edge without apples. In a food processor, blend all remaining ingredients until the butter is pea sized. Pour mixture over apples. Fold over pie crust edges, this is a rustic look, just keep folding every couple inches. Bake for 30 minutes or until apples are tender and crust is golden brown. Allow to cool.

Caramel Sauce

1/2 c. sugar
1/4 c. water
1/2 c. heavy cream

In a sauce pan on medium heat add sugar and water. Let heat until the mixture turns a topaz color, whisking furiously add the cream. If the sugar goes too far, which happens between perfect and 2 seconds later, you'll have to restart. Whisk the cream in to create the sauce.

Assembly:

Cut Crostata into pie sections, top a slice with ice cream and pour over the caramel sauce. A delight!