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Reviewed Apple Crostata

Apr 2, 2013 in Food Network Community Toolbox on

I don't what's going on, but I made this recipe two times and each time the dough just melted away from the apples and spread out all over the parchment sheet. I've looked at other recipes and they seem to use more flour. I followed the recipe exactly including chilling the dough for one hour. Has anyone else had this problem? Also, it seems like "

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