Cranberry Apple Crostata

• 1 package (2 Whole Crusts) Refrigerated Pie Crust
• 1 pound Gala Apples, Peeled And Cubed Into Half-inch Pieces
• 1/2 cups Dried Cranberries
• 1 Tablespoon Flour
• 1/2 teaspoons Pumpkin Pie Spice
• 2 Tablespoons Light Brown Sugar
• 1 whole Egg
• 3 Tablespoons Butter, Cut Into Half-tablespoon Pats
• 3 Tablespoons Sugar, For Dusting The Crostata

1. Unroll pie crust and cut into six 5-inch rounds. Place on parchment-lined cookie sheets.
2. In a medium bowl, mix the apples, dried cranberries, flour, pumpkin pie spice, brown sugar and toss till evenly coated. Place about 2 rounded tablespoonfuls in the center of each pie crust.
3. Beat egg in a small bowl and brush on all the edges of the crust. Gently start pulling the edges of the crust up around the apple mixture (the crust will not cover the top, it will be open). Top each with a 1/2 tablespoon of butter. Brush the outer edges now with the rest of the egg and sprinkle with sugar.
4. Bake at 425F for 14 minuets till golden brown. I love mine warm out of the oven with a big scoop of vanilla bean ice cream.

pie crust, apples, cranberries, flour, pumpkin pie spice, light brown sugar, egg, butter, sugar

Taken from tastykitchen.com/recipes/desserts/cranberry-apple-crostata/ (may not work)