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.
