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Apple Gorgonzola Crostata

Servings: 6 servings
Author: Dorothy Kern


  • 1-14 ounce bag Crunchpak green apples or equivalent amount sliced apples
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • Zest of one small lemon
  • Juice of 1/2 lemon about 1 tablespoon
  • 1/2 cup chopped walnuts
  • 1/2 cup crumbled Gorgonzola Cheese
  • 1 refrigerated pie crust from a pack of two
  • 1 egg optional


  • Preheat oven to 400 degrees
  • Peel your apples carefully. Slice them in half the long way, so you get a thinner apple slice than what cam in the package. (If you’re using regular apples then you need to peel, core, and slice them thin.)
  • Melt butter in a medium frying pan over medium-low heat. Add the apples, cinnamon, and sugar and cook, stirring occasionally, until they just start to become transparent, but not enough that they become mushy (about 5 minutes).
  • Remove from heat and let sit for 10 minutes.
  • Unroll pie crust onto a cookie sheet lined with a silpat or parchment paper.
  • Stir lemon, zest, walnuts, and cheese into the apple mixture. Pour apple mixture onto the center of the crust and spread it out so that there is about a 1” border around the edge. Fold up the edge over the apples, crimping as needed to go around the circle, creating a crust.
  • Whisk egg with a splash of water and using a small brush or your fingers, spread some around the edge of the crust. (This will give it a golden brown look.) You won’t use all the egg.
  • Bake for about 22 minutes, until the crust starts to get golden brown. Cool slightly before slicing and serving.