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5 from 13 votes

Apple Crostata

An easy free form pie with apples, cinnamon and topped with crunchy toasted pecans that is a cinch to make!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: pie
Servings: 8 slices
Calories: 344kcal

Ingredients

For the pie crust

  • 1 1/4 cups (150 g) all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick, 113 g) cold unsalted butter , cut into 1/2-inch cubes
  • 3 to 4 tablespoons ice water

For the filling

  • 1 1/2 pounds (about 3 large) sweet tart apples peeled, cored and sliced into 1/8-inch slices
  • 1/4 cup (50 g) granulated sugar plus more for sprinkling on top of crust before baking
  • 1/4 cup 50 g) packed light brown sugar
  • 3 tablespoons all purpose flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/4 cup (31 g) toasted pecans, chopped
  • 1 large egg beaten
  • 2 tablespoons unsalted butter cut into small pieces

Instructions

For the pie crust

  • 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.
  • 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.

To Make The Crostata

  • 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.
  • 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.
  • 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, pecans and salt. Toss evenly to coat.
  • Remove the crust from the fridge.
  • 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 with additional sugar.
  • 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 icecream and caramel sauce.

Video

Notes

  • Making ahead: You can make the both the pie crust and filling up to 3 days ahead of time. Simply keep separate and then assemble and bake as directed. 
  • Freezing: Freeze for up to 3 months. Just place this dessert on a cookie sheet on parchment paper, then freeze until solid. You can then wrap in plastic wrap and  place in a zip-loc bag. If baking from frozen, no need to thaw. Just bake frozen and add a few extra minutes of baking time.
  • Apples: I love using Granny Smith, Honeycrisp, and Cortland, but any variety will work. 

Nutrition

Calories: 344kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 195mg | Potassium: 150mg | Fiber: 3g | Sugar: 25g | Vitamin A: 518IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg