Apple Crostata

"If making pie from scratch intimidates you then start with making an apple crostata . A crostata (or galette) is free form pie so no fancy crimping of the edges is needed here. This easy apple crostata made with toasted pecans is so much simpler to throw together than an apple pie and just as delicious. Top with ice-cream and caramel sauce for a real treat."

- Boston Girl Bakes

key ingredient

fresh apples


For the pie crust – all purpose flour – sugar – salt –  cold unsalted butter – ice water For the filling – sweet tart apples peeled – sugar – light brown sugar – all purpose flour – cinnamon – nutmeg – allspice – ground cloves – salt – egg – toasted pecans – unsalted butter

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Apple Crostata


8 Slices



total time

1 Hour 5 Minutes

prep time

20 Minutes

1. Place flour, sugar and salt int the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of of small peas.

For the pie crust

2. Sprinkle ice water, a tablespoon at a time, over the flour mixture. Pulse or stir the mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for at least 30 minutes before using.

For the pie crust

1. Preheat the oven to 400 F and place a rack in the lower third. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

To Make The Crostata

2. Generously flour a work surface and place the chilled dough disk on the floor. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed with a bench scraper to prevent sticking until the circle measures 14 inches wide and 1/8-inch thick. Starting at one edge, roll the dough around the rolling pin and transfer to baking sheet. Chill crust while preparing the rest of the ingredients.

To Make The Crostata

3. Peel, core, and slice apples in 1/8-inch thick pieces. Transfer apples to a large bowl, and add 1/4 cup sugar, brown sugar, flour, spices, and salt. Toss evenly to coat.

To Make The Crostata

4. Remove the crust from the fridge. Top with the toasted pecans.

To Make The Crostata

5. Mound the apple filling in the center of the chilled pastry crust, leaving a 3-inch border, and dot filling with the butter. Fold the border up and around the fruit. Working around the border, pinch the dough together to make an attractive pleat. Brush the top of the pleated dough, with the beaten egg and sprinkle border with walnuts and remaining tablespoon of sugar.

To Make The Crostata

6. Bake crostata until is golden brown and bubbly, 40 to 45 minutes. Use a metal spatula to lift the crostata slightly and check the underside of the crust, which should be golden brown like the top. Transfer the crostata to a rack to cool for 15 minutes. Slice and serve warm topped with vanilla ice cream and caramel sauce.

To Make The Crostata

Visit Boston Girl Bakes for MORE Top Tips and Notes on Making the BEST Apple Crostata!



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