Fruits of Winter Crostata

Enjoy dessert Italian-style! Enjoy this fruit crostata that’s baked using Pillsbury® refrigerated pie crusts.

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  • prep time 4 hr 30 min
  • total time 6 hr 0 min
  • ingredients 12
  • servings 8
 

Ingredients

2/3
cup dried pears, chopped
2/3
cup dried apricots, chopped
1/2
cup dried plums, chopped
1/4
cup golden raisins
2
cups apple juice
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
tablespoon plus 1 teaspoon cornstarch
2/3
cup chunky applesauce
2
teaspoons lemon juice
3/4
teaspoon almond extract
1
teaspoon sugar
1/8
teaspoon ground cinnamon

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LOCATION

Steps

  • 1 In medium bowl, mix chopped dried fruits, raisins and 1 1/2 cups of the apple juice. Refrigerate about 4 hours or overnight until fruit plumps up; draining any excess juice.
  • 2 Heat oven to 350°F. Unroll pie crust into ungreased 15x10-inch pan. In 2-quart saucepan, thoroughly mix cornstarch and remaining 1/2 cup apple juice. Heat over medium heat, stirring constantly, until mixture thickens and clears. Add applesauce, lemon juice, almond extract and fruit mixture, stirring until well blended.
  • 3 Spoon fruit mixture onto center of crust to within 2 inches of edge. Carefully fold 2-inch edge of crust up over fruit mixture, pleating crust slightly as necessary. Sprinkle sugar and cinnamon over crust edge.
  • 4 Bake about 50 minutes or until crust is golden brown and fruit mixture is bubbling. Cool 30 minutes before serving. Cover and refrigerate any remaining crostata.
  • 1 In medium bowl, mix chopped dried fruits, raisins and 1 1/2 cups of the apple juice. Refrigerate about 4 hours or overnight until fruit plumps up; draining any excess juice.
  • 2 Heat oven to 350°F. Unroll pie crust into ungreased 15x10-inch pan. In 2-quart saucepan, thoroughly mix cornstarch and remaining 1/2 cup apple juice. Heat over medium heat, stirring constantly, until mixture thickens and clears. Add applesauce, lemon juice, almond extract and fruit mixture, stirring until well blended.
  • 3 Spoon fruit mixture onto center of crust to within 2 inches of edge. Carefully fold 2-inch edge of crust up over fruit mixture, pleating crust slightly as necessary. Sprinkle sugar and cinnamon over crust edge.
  • 4 Bake about 50 minutes or until crust is golden brown and fruit mixture is bubbling. Cool 30 minutes before serving. Cover and refrigerate any remaining crostata.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
135mg
135%;
Total Carbohydrate
51g
51%
(Dietary Fiber
3g
3%
  Sugars
29g
29%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
2%;
Iron
6%;
Exchanges:
1/2 Starch; 2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.