Apple Crostata

Want to know my favorite go-to winter dessert to make?

What’s not to love about the cozy comfort of this rustic twist on a classic apple pie? I love making crostata because of it’s casual freeform nature. Dessert is not usually my specialty, but this has become one of my go-to desserts to make for clients. The flaky, buttery crust and fragrant, aromatic apples are the perfect pairing to a generous scoop of vanilla bean ice cream to finish off any wintery meal!

applecrostatawithvanillaicecreamandcrushedpistachios

Crostata Crust

2 1/2 C AP flour

1 tsp salt

2 Tbsp sugar

2 1/2 sticks butter

8 Tbsp ice water

  1. Combine flour, salt, and sugar in a food processor.

  2. Cut the butter into pieces and add the to food processor. Pulse until the butter is pea sized.

  3. Stream in the water while the food processor is running and immediately turn off.

  4. Dump the unformed dough onto a lightly flour surface and pat gently. Fold and pat until the dough forms.

  5. Divide the dough into 2 disks and refrigerate for at least 1 hour before use.

(If this looks familiar, yes! Its the same crust recipe that I use for my pot pies!)

applecrostata

Apple Filling

2 Granny Smith apples

2 Honeycrisp apples

2 Ambrosia apples

2 Fuji apples

1/2 C brown sugar

Zest and juice of 1 lemon

1 tsp cinnamon

1 pinch salt

2 Tbsp cornstarch

  1. Core and slice apples into 1/8 inch pieces. I love using a mix of apples to give the crostata a lot of depth and complexity! Mix and match and have fun! You do not have to use the exact blend of apples I have listed above…my only suggestion is to always have 2 of the apples be Granny Smiths!

  2. Add brown sugar, lemon zest, lemon juice, cinnamon, and salt.

  3. Toss together and adjust sugar to taste.

  4. Add cornstarch and set aside.


Apple Crostata

Chilled crostata dough

Apple filling

Egg wash (1 egg mixed with about 2 Tbsp milk)

Optional:

turbinado or other coarse sugar

vanilla ice cream

crushed pistachios

  1. Preheat oven to 400 degrees

  2. On a lightly floured surface, roll the chilled dough into a large circle until about 1/8 inch thick.

  3. Move the dough onto a baking sheet and place apple mixture into the center leaving about 2 inches of excess dough on all edges.

  4. Fold one edge up, and continue folding and working around to create the crostata.

  5. Brush lightly with egg wash and sprinkle with the turbinado sugar.

  6. Bake for 40 minutes or until golden brown and delicious.

  7. Allow to cool for 15 minutes before serving.

  8. Serve with a scoop of vanilla ice cream and sprinkle with almonds.

Chereen Leong Schwarz