Rustic Apple Crostata

Crostata’s are a great way to add a rustic charm to any dinner party. The casual freeform nature of the dough enveloping around the fruity comfort is not only flavorful but also easy on the eyes.

If you like classic apple pies or crisps, and then you will enjoy this crostata. It’s super easy to make and there is no need for any special pans. I must admit, I’m not a huge fan of the crust of apple pies. But, the final sprinkle of cinnamon and sugar along the egg washed crust adds a crunch that makes me reach for the crust first.

Rustic Apple Crostata

4 gala or green apples, peeled and cored
1/3 cup brown sugar
1 ½ tsp. cornstarch
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 tsp. grated lemon zest
1 Tbl. fresh lemon juice
pinch of salt
1 sheet prepared pie dough
1 Tbl. butter, chilled
1 egg
1 tsp. water
sugar and cinnamon

Slice the apples at ¼ inch thick or less. Add the apples, brown sugar, cornstarch, cinnamon, nutmeg, lemon zest and lemon juice to a medium mixing bowl. Toss the ingredients until well combined.

Line a sheet pan with parchment paper to prevent the crostata from sticking. Lightly roll the prepared pie dough, on a floured board, about 1 inch larger in diameter. Place the dough in the center of the sheet pan. Pour the apple mixture in the center of the dough, while leaving a 1 inch border. Fold the edges of the dough around the apples to create a “bowl” to encase the juices during baking. Dot the apple mixture with butter. Beat the egg and water. Brush the folded dough edges with the egg wash mixture. Sprinkle egg washed edges with sugar and cinnamon.

Bake at 375 degrees for 45 – 50 minutes, or until the edges are brown and the apples are tender. Allow the crostata to reset for 10 – 15 minutes before serving.

Authors Note: I noticed it’s important to keep the apple slices to around ¼ inch thick. Otherwise, the filling will not bake fast enough before the crust becomes too brown. Adapted from Cooking from the Farmers’ Market Cookbook.

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