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Apple Crostata

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Apple Crostata

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During the early spring, most greenmarkets had little to offer but some root vegetables and various types of apples. With the cool evenings lingering, an apple crostata is a perfect way to enjoy both the apples and the heavenly way the house will smell while the crostata bakes. As a bonus, using a pre-made pie crust makes this recipe a snap

Apple Crostata

- 1 pre-made rolled pie crust (one half of a Pillsbury Pie Crust box)
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 tablespoons of cold butter, cut into patties
- 1 1/2 pounds apples (such as Jona Gold)

Set the pie crust aside to soften a bit so it's easier to roll out.

While the pie crust softens, make the topping: Using a food processor, combine the flour, sugar,salt, spices and butter, pulsing the mixture until the butter has broken down into the size of peas. Transfer to a small bowl and press the mixture together so it forms small clusters. Set aside.

Line a cookie sheet with parchment paper, and carefully roll out the pre-made pie crust. It should measure 11 inches in diameter.

Core and peel apples and cut them into large chunks. Place the apples into the center of the pie crust, leaving a border of about 1 to 1 1/2 inches. Evenly fold the border of the crust up over the apples, and top with the crumbled topping. Gently brush the exposed crust with water (optional) and place the crostata into a pre-heated 375 degree oven.

Bake for 40-50 minutes, until the crust is a golden brown. Let the crostata cool for at least 10-15 minutes, or longer if you plan to serve it at room temperature.

Using two spatulas placed at either end of the crostata, transfer it to a serving plate and enjoy.

Serves 6 - 8.