Rustic Apple Croustade Photo
Rustic Apple Croustade

YIELD Makes 8 servings


1‑1/3 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons margarine or butter
2 tablespoons shortening
4 to 5 tablespoons ice water
1/3 cup packed light brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon, divided
3 large Jonathan or McIntosh apples, peeled, cored and thinly sliced (4 cups)
1 egg white, beaten
1 tablespoon granulated sugar


  1. Combine flour and salt in small bowl. Cut in margarine and shortening with pastry blender or two knives until mixture resembles coarse crumbs. Mix in ice water, 1 tablespoon at a time, until mixture comes together and forms a soft dough. Wrap in plastic wrap; refrigerate 30 minutes.
  2. Preheat oven to 375°F. Roll out pastry on floured surface to 1/8-inch thickness. Cut into 12-inch circle. Transfer pastry to nonstick jelly-roll pan.
  3. Combine brown sugar, cornstarch and 3/4 teaspoon cinnamon in medium bowl; mix well. Add apples; toss well. Spoon apple mixture into center of pastry, leaving 1-1/2-inch border. Fold pastry over apples, folding edges in gently and pressing down lightly. Brush egg white over pastry. Combine remaining 1/4 teaspoon cinnamon and granulated sugar in small bowl; sprinkle evenly over tart.
  4. Bake 35 to 40 minutes or until apples are tender and crust is golden brown. Let stand 20 minutes before serving. Cut into wedges.
This recipe appears in: Pies & Tarts
Fiber 3 g
Carbohydrate 37 g
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 26 %
Calories 213
Protein 3 g
Sodium 118 mg
Fat 1-1/2
Fruit 1-1/2
Starch 1
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