Rustic Apple Blueberry Crostata

(serves 6)

  • 1 store-bought refrigerated piecrust (or homemade)
  • 2 Granny Smith apples (cored, peeled and thinly sliced)
  • cups blueberries
  • ¼ cup granulated white sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 egg white plus 1 teaspoon water (whisked)
  • Coarse sugar (or regular granulated)

Preheat oven to 375 F. Unroll the piecrust on a parchment lined baking sheet. Set aside.

In a mixing bowl, combine the sugar, lemon juice, cornstarch, cinnamon and nutmeg. Add the sliced apples and blueberries and gently combine until the fruit is completely coated with mixture.

Spoon the fruit mixture in the middle of the pie crust, leaving two inches uncovered. Fold the edges of crust over the filling, leaving the center uncovered. Gently press the overlapping crust to seal. Brush the folded crust with the egg wash and then sprinkle with coarse sugar. Bake 35-45 minutes or until crust is golden brown and apples are tender. Delicious served warm with a scoop of vanilla ice cream.