Here's what you can do with a little leftover pie dough. This is about 1/3 of one single pie crust.
With a single pie dough and 1 Granny Smith apple, some brown sugar, cinnamon and flour, you can make 1 to 3 little crostatas.
If you need a pie dough recipe, here's a rye dough and here's a pate brisee or short pastry, and here's my Mom's No Fail Pie Crust to give you some choices. The above shows a rye dough (doesn't really taste like rye) – just makes it slightly heartier.
Individual Apple Cinnamon Crostata
Compliments of JennaDish
MAKES ONE CROSTATA
1/3 of a single pie crust, or about 1/8" thick by 5" diameter
1/3 of a Granny Smith apples, peeled and sliced very thin
2 Tablespoons brown sugar
1/4-1/2 teaspoon cinnamon
1 teaspoon flour
1 egg, lightly beaten for brushing dough (1 egg will be enough for up to 3 crostatas)
Preheat oven to 350o.
Mix brown sugar, cinnamon and flour in a small bowl.
Lay out the dough – it can be round or square or somewhere in between. Sprinkle about 1/3 of of the brown sugar mixture in the middle. Place all the apples in the middle that will fit, sprinkling more of the sugar mixture within the pile. Sprinkle the remaining sugar on top. Fold the sides up, keeping some apples exposed in the middle, as in the photo.
With a pastry brush, brush top of dough with beaten egg then sprinkle with sugar.
Place on a baking sheet, protected with parchment paper or aluminum foil (sugar mixture will ooze out). Bake until apples and at least a little bubbly and the dough is golden, about 10+ minutes depending on how cold the dough was to start.