Apple Crostata

You will love this dessert that looks fancy, yet is simple and easy to make. The best part is that it is only 4 points + !

Serves 6 ( 4 points +)

• 3 T. butter, melted
• 2 medium  apples, peeled, cored and thinly sliced and halved
• 6 sheets phyllo dough, thawed
• 1 T. fresh lemon juice
• 2 T. sugar

Preheat oven to 400 and spray a 9 inch glass pie pan with nonstick spray.

Lay one phyllo sheet in the pie pan and brush with butter. Overlap with a second sheet. Brush with butter. Leave edges overhanging the pie plate.
Repeat with the remaining four sheets of phyllo in the same fashion. 

Fan out the apple slices in a concentric circle with the largest slices at the outer rim and the smallest slices in the center. Brush apples with lemon juice and sprinkle with sugar.

Loosely roll the edges of phyllo up to make a 1 inch border around the top rim of the pie plate.
Brush the phyllo with butter and drizzle the remaining butter over the apple slices.

Bake until apples are tender and crust is golden brown, about 25 minutes. Let cool in the pan on a wire rack for 10 minutes. Slide the crostata out of the pan onto a serving dish. Cut into wedges and serve warm.

from the cookbook "Fast and Fit" by Theresa Guidice