Divine Apple Crostata

Nothing tastes better than apple pie – except perhaps if it’s an apple crostata!  A crostata is a more rustic way of making a pie – and certainly much easier!  The crust is whirled in the food processor – cold butter, flour, sugar and salt – until the butter is coarse and small.  Add a few tablespoons of ice water until the dough forms a ball.  The dough chills in the refrigerator until the apples are peeled and sliced.  Roll dough into a large circle on a floured surface.  When you start, roll your dough a couple of times.  Turn over, adding more flour to the surface if necessary.  Do this a couple of times – the dough will not stick and can easily be moved to your baking sheet.  Place apples, cinnamon and sugar in the center of the circle of dough.  Wrap the dough over the apples – leaving a center circle of apples showing through.  With an egg wash and final sprinkle of sugar your crostata is ready for the oven!  Now you can enjoy the wonderful aromas that will come from your stove!  Apples, spices, pie crust!  Perhaps this will give the traditional pumpkin pie a run for its money!

Apple Crostata

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 stick of butter, cut into small pieces
  • 4-6 tablespoons ice water
  • 2 large apples, peeled, cored and sliced
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 egg beaten with 1 tablespoon water for the egg wash

Make the crust in your food processor.  Add the flour, sugar and salt – pulse a time or two to mix dry ingredients.  Add the butter.  Pulse until the butter is coarse and small.  Add the ice water a tablespoon at a time – down the chute of the food processor – until the dough clumps and starts to form a ball.  Wrap dough in plastic and leave in refrigerator about 15 minutes – enough time to prepare your apples!

Combine the apples, 2 tablespoons of sugar and cinnamon.  Stir.  Flour your surface.  Roll dough into a large circle, about 12 inches in diameter.  Place your crust on a large cookie sheet lined with parchment paper.  Add the apple mixture to the center of the dough, leaving at least two inches.  Fold the dough over the apple mixture, pinching sides together when needed.  Brush the crust with the egg wash and sprinkle the remaining tablespoon of sugar over the crostata.  Bake in a 400 degree oven until crust is golden, about 40 minutes.  Cool for 10 minutes.  Serve warm.  Enjoy!

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15 responses to “Divine Apple Crostata

  1. I can smell that from here… Save me a slice, ok? 🙂

  2. That does look divine.Have a great Thanksgiving.

  3. I agree with Greg, this is certainly a “divine” creation. I want some! I hope your Thanksgiving is going well.

  4. This is really my favorite way to make pies lately….I love the rustic look and not having to “top” the pie! I wish you and your family a very happy and healthy Thanksgiving!

  5. Pingback: Apple Crostata « I ART Cookies

  6. great recipe! thank you!

  7. This sounds delicious and easy to do. That’s my kind of recipe.
    Thanks for sharing it Phyllis. I hope you had a wonderful Thanksgiving 🙂

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