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What I love most about this variation of apple pie is how easy it is to pull off, especially if you opt to use a store bought pie crust. I like to serve this during the fall and winter months when we have family over for dinner, but it’s also quick enough to make for a weeknight dessert, especially if you’ve got some really good apples that need to be used before they go bad. My favorite kind of apples to use in this recipe are Honeycrisp, but any good baking apple will work.

Apple Crostata

Makes 2 – each serves 2-3 people

2 Large apples (I used Honeycrisp; approximately 1 per crostata)

2 9” pie crusts (I used Pillsbury )

8 Tbsp. unsalted butter

2 tsp. cinnamon

4 Tbsp. brown sugar (I used dark but light is fine too)

Vanilla ice cream, for serving

1. Cut each apple in half, then in quarters. Keeping the quartered piece on its side, cut away the core at a diagonal.

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2. Slice the apples into very thin wedges, so that they will fan out nicely on the dough and cook evenly

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3. Line a baking sheet with parchment paper

4. Lay out the pie crust on a cutting board or directly onto the parchment paper and begin to arrange the apple slices in a circular fan pattern. I usually end up with about 3 “rings” of apples and if I have any pieces leftover, I just fill in the gaps. It doesn’t have to look perfect – part of the beauty of a crostata is its rustic imperfections.

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5. Sprinkle the apples with 1 tsp. of cinnamon and 2 Tbsp. of brown sugar per crostata

6. Slice the butter into 1 Tbsp. tabs and add 4 tabs per crostata; I try to space them evenly so that the butter melts throughout the whole pastry as it cooks

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7. Gently fold up the edges of the dough, slightly overlapping each piece as you make your way around the circle. Again, this doesn’t have to look perfect.

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8. Bake at 350 degrees for 40-45 minutes, until the crust is browned and the apples are cooked.

Note – most refrigerated pie crusts call for a higher baking temperature, but I like to cook mine at 350 degrees for a little longer than recommended to allow the apples to fully cook.

9. Serve warm or at room temperature with a scoop of vanilla ice cream, if desired.

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Enjoy!

 

Apple Crostata
 
Author:
Recipe type: Dessert
Serves: Makes 2 - each serves 2-3 people
Ingredients
  • 2 Large apples (I used Honeycrisp; approximately 1 per crostata)
  • 2 9” pie crusts (I used Pillsbury )
  • 8 Tbsp. unsalted butter
  • 2 tsp. cinnamon
  • 4 Tbsp. brown sugar (I used dark but light is fine too)
  • Vanilla ice cream, for serving
Instructions
  1. Slice the apples into very thin wedges, so that they will fan out nicely on the dough and cook evenly
  2. a. Cut each apple in half, then in quarters. Keeping the quartered piece on its side, cut away the core at a diagonal.
  3. Line a baking sheet with parchment paper
  4. Lay out the pie crust on a cutting board or directly onto the parchment paper and begin to arrange the apple slices in a circular fan pattern. I usually end up with about 3 “rings” of apples, and if I have any pieces leftover, I just fill in any gaps. It doesn’t have to look perfect – part of the beauty of a crostata is its rustic imperfections.
  5. Sprinkle the apples with 1 tsp. of cinnamon and 2 Tbsp. of brown sugar per crostata
  6. Slice the butter into 1 Tbsp. tabs and add 4 tabs per crostata; I try to space them evenly so that the butter melts throughout the whole pastry as it cooks
  7. Gently fold up the edges of the dough, slightly overlapping each piece as you make your way around the circle. Again, this doesn’t have to look perfect by any means.
  8. Bake at 350 degrees for 40-45 minutes, until the crust is browned and the apples are cooked.
  9. Note – most refrigerated pie crusts call for a higher baking temperature, but I like to cook mine at 350 degrees for a little longer than recommended to allow the apples to fully cook.
  10. Serve warm or at room temperature with a scoop of vanilla ice cream, if desired.
  11. Enjoy!

 

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2 Comments

  1. Heather October 22, 2013 at 6:59 am

    I really want to book mark this post, “Apple Crostata – Cucina Mia | Cucina Mia” on
    my own page. Do you really mind in the event I actuallydo it?

    Thanks a lot -Christie

     
    • Melissa October 22, 2013 at 1:38 pm

      Hi Christie – No problem, feel free to add the bookmark to your site – just please remember to link back to this post! Thanks!

       

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