Apple Crostata
Author: Melissa
  • 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. 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!
Recipe by Cucina Mia at