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Fruits of Winter Crostata

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 60

% Daily Value

Total Fat: 6g; 10%
Saturated Fat 2 1/2g 13% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 135mg; 6%
Total Carbohydrate: 51g; 17%
Dietary Fiber 3g 13% Sugars 29g
Protein: 2g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 2%; 2%
Calcium: 2%; 2%
Iron: 6%; 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 Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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