Looking for a no-fuss dessert that still has all the cozy flavors of a classic apple pie? This Apple Pie Crostata is the answer! It’s a rustic, free-form pie that’s super simple to make but looks and tastes totally impressive.
The beauty of a crostata is that you get all the deliciousness of apple pie without the need for a perfect crust. You just roll out your dough, pile in those cinnamon-spiced apples, and fold the edges up—easy peasy! As it bakes, the apples turn tender and juicy, while the crust gets perfectly golden and flaky.
Serve it warm with a scoop of vanilla ice cream, and you’ve got a dessert that’s as cozy as it is delicious. Whether you’re making it for a weekend treat or a holiday dinner, this apple crostata will definitely steal the show. Plus, it’s way less work than a traditional pie—what’s not to love? And it’s way quicker to make than apple pie!
Roll your pie crust to about 12" circle in diameter. Place it on an inverted baking sheet, cover with plastic wrap and refrigerate for at least an hour.
Combine apples, lemon juice, lemon zest, salt, cinnamon, nutmeg, coves, allspice, sugars. Toss well. Allow to sit at room temperature for at least half an hour. I usually let it sit even a bit longer, up to two hours. This process is called maceration and after just half an hour, the juices will be drawn out from the apples and collect on the bottom of your bowl. By doing this step, we help prevent soggy bottom crust.
Carefully strain these delicious fragrant juices into a small saucepan and simmer to thicken them up slightly. Perhaps 3-4 minutes over medium-low heat. Be careful not to reduce too much - we are simply looking to thicken this "apple caramel" slightly.
Toss apples with flour.
Take the crust out of the fridge and fill the crust with apples leaving 1 1/2" - 2" of the crust unfilled. Your apples will guide the shape of the crostata, and 3 apples typically form 8" circle placed in a single layer. Gently pour your "apple caramel" over the apples. Dot your apple filling with butter. Fold the crust over the apple filling in a rustic pattern. Your pie will end up only about 8 - 9" in diameter after the crust is folded over the filling.
Refrigerate the crostata for 20-30 minutes. In the meantime, set your oven racks to the lower third of the oven and preheat the oven to 400.
Brush the crust of your refrigerated pie with the egg wash and sprinkle with sugar.
Bake in preheated oven for about 40 minutes. The filling should be bubbly, the crust should be golden. Gently lift up your crostata to ensure the bottom crust is golden and crispy as well.
Let cool for at least 10 minutes and slice into 4-6 wedges. This could be served at room temperature or warm.
Ingredients
Directions
Roll your pie crust to about 12" circle in diameter. Place it on an inverted baking sheet, cover with plastic wrap and refrigerate for at least an hour.
Combine apples, lemon juice, lemon zest, salt, cinnamon, nutmeg, coves, allspice, sugars. Toss well. Allow to sit at room temperature for at least half an hour. I usually let it sit even a bit longer, up to two hours. This process is called maceration and after just half an hour, the juices will be drawn out from the apples and collect on the bottom of your bowl. By doing this step, we help prevent soggy bottom crust.
Carefully strain these delicious fragrant juices into a small saucepan and simmer to thicken them up slightly. Perhaps 3-4 minutes over medium-low heat. Be careful not to reduce too much - we are simply looking to thicken this "apple caramel" slightly.
Toss apples with flour.
Take the crust out of the fridge and fill the crust with apples leaving 1 1/2" - 2" of the crust unfilled. Your apples will guide the shape of the crostata, and 3 apples typically form 8" circle placed in a single layer. Gently pour your "apple caramel" over the apples. Dot your apple filling with butter. Fold the crust over the apple filling in a rustic pattern. Your pie will end up only about 8 - 9" in diameter after the crust is folded over the filling.
Refrigerate the crostata for 20-30 minutes. In the meantime, set your oven racks to the lower third of the oven and preheat the oven to 400.
Brush the crust of your refrigerated pie with the egg wash and sprinkle with sugar.
Bake in preheated oven for about 40 minutes. The filling should be bubbly, the crust should be golden. Gently lift up your crostata to ensure the bottom crust is golden and crispy as well.
Let cool for at least 10 minutes and slice into 4-6 wedges. This could be served at room temperature or warm.
Notes
And here’s the recipe for my foolproof pie crust:
This recipe makes 1 pie crust. Feel free to double it if making 2 pies or one double-crusted pie.
Add the flour, salt, sugar and butter to the bowl of your stand mixer. Place the paddle attachment into the bowl and place everything into the fridge to chill. Every ingredient as well as everything that touches the dough should be very cold. Chill for at least half an hour.
When chilled, set up the paddle attachment and mix on low until the flour resembles coarse crumbs. You are not looking for small pea sized crumbs - you are looking for large fluffy crumbs. Basically all of those 1/2" cubes should be gently smashed by the mixer without turning into a mealy powder.
With the mixer running on low, add water in a steady stream. Mix until just comes together. Transfer onto a work surface, flatten the dough, fold it over itself a couple of times (that creates those delicious layers without the risk of overmixing.) Fold it like you would a letter, flatten it, then fold again..
Roll out your dough to the required shape on a well floured surface. Don't be afraid of flour and use it liberally, simply brush it off after you are done rolling.
The important thing is to roll the dough to 3-4mm. It's 1/8 of an inch or just under to about 14 inches in diameter. Use this pie crust as directed in your recipe. (Be sure to chill the dough for at least an hour, ideally two, after you roll it out and shape it into your pie plate.)
Ingredients
Directions
Add the flour, salt, sugar and butter to the bowl of your stand mixer. Place the paddle attachment into the bowl and place everything into the fridge to chill. Every ingredient as well as everything that touches the dough should be very cold. Chill for at least half an hour.
When chilled, set up the paddle attachment and mix on low until the flour resembles coarse crumbs. You are not looking for small pea sized crumbs - you are looking for large fluffy crumbs. Basically all of those 1/2" cubes should be gently smashed by the mixer without turning into a mealy powder.
With the mixer running on low, add water in a steady stream. Mix until just comes together. Transfer onto a work surface, flatten the dough, fold it over itself a couple of times (that creates those delicious layers without the risk of overmixing.) Fold it like you would a letter, flatten it, then fold again..
Roll out your dough to the required shape on a well floured surface. Don't be afraid of flour and use it liberally, simply brush it off after you are done rolling.
The important thing is to roll the dough to 3-4mm. It's 1/8 of an inch or just under to about 14 inches in diameter. Use this pie crust as directed in your recipe. (Be sure to chill the dough for at least an hour, ideally two, after you roll it out and shape it into your pie plate.)
