Warm Apple Crostata with Homemade Flaky Crust
A fall dessert favorite made simple: this apple crostata recipe has everything you love about apple pie without the extra steps. Buttery, flaky, and perfectly spiced, it's the dessert you'll make all season long for all the cozy fall feels without the fuss.
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Servings: 8
Equipment
- chef's knife
- vegetable peeler
- apple corer
- Rolling Pin
- large skillet
- dry measuring cups
- measuring spoons
- whisk
- small bowl
- pastry brush
- large baking sheet
Ingredients
- Homemade All Butter Pie Crusts
- 3 extra-large Granny Smith apples, peeled, cored and sliced
- ¼ cup salted butter
- ¼ cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1 teaspoon water
- Turbinado sugar
- Sweetened whipped cream or vanilla ice cream optional
Instructions
- Make the pie crusts, omitting the step to divide the dough into two discs. Wrap the dough with plastic wrap and refrigerate until ready to serve.
- Preheat the oven to 350°F. Melt the butter in a large skillet over medium heat. Add the apples and brown sugar. Sprinkle with the cinnamon, nutmeg, and ginger. Cook until the apples are softened.
- Whisk together the lemon juice and cornstarch. Add to the apple mixture and cook until the sauce is thickened. Stir in the vanilla. Set aside and let cool.
- Roll out the pie dough into a ¼-inch-thick circle on a lightly floured parchment paper-lined baking sheet. Spoon the apple mixture into the center leaving a 2- to 2½-inch border.
- Fold the dough over the filling. Whisk together the egg yolk and water and brush the edges with the egg wash. Sprinkle with turbinado sugar.
- Bake the crostata for 45 minutes or until the edges are golden brown and the crust is cooked through. Serve warm with whipped cream or vanilla ice cream, if desired.
Video
Notes
- Chill your dough well before rolling--cold butter equals flaky layers.
- Let the apple filling cool to room temperature. Hot filling will melt the dough.
- Don’t overfill the crostata. Leave enough space (at least a 2-inch border) to prevent leaks.
- Bake the crostata on parchment paper to make transferring and cleanup a breeze.
- Brush with egg wash and sprinkle with turbinado sugar for that golden, bakery-style finish.
- Let it cool slightly before slicing—the filling will set and hold together better.