Cinnamon-Apple Crostata

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2 cup sugar
4 teaspoons cornstarch
2 teaspoons ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)
1 teaspoon sugar
2 tablespoons chopped pecans or walnuts
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1. Heat oven to 450°F. Remove pie crust from pouch; place flat on ungreased cookie sheet.
2. Mix 1/2 cup sugar, the cornstarch and cinnamon in medium bowl. Add apples; toss gently. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge. Fold edge of crust over apples, ruffling decoratively. Brush edge of crust with water. Sprinkle with 1 teaspoon sugar.
3. Bake 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender.


Special Touch
A sprinkling of sugar before baking gives the crust a sparkly and sweet finish. Try using coarse sugar (available in the supermarket baking aisle) instead of granulated sugar for an extra-­special sugar twinkle.