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Apple Crostata

A rustic, free-form apple tart with a flaky homemade butter crust folded around warm cinnamon apples. Inspired by the apple crostata our family orders at Maggiano's every holiday season. Easier than apple pie, and no pie plate needed.
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 45 minutes
Total Time 1 hour 45 minutes
Serving Size 8 slices

Ingredients

Pie Crust

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 stick salted butter 1/2 cup, chilled and cubed
  • 3 - 3 1/2 tablespoons ice cold water

Apple Filling

  • 4 small Granny Smith apples peeled and thinly sliced (or 2 to 3 large)
  • 2 tablespoons lemon juice
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 pinch salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon butter cut into small pieces, for dotting (optional)

Topping

  • 1 large egg beaten
  • 1 tablespoon turbinado sugar sugar in the raw, for sprinkling
  • vanilla ice cream for serving (optional)
  • maple syrup for drizzling (optional)

Instructions

Make the Crust

  • Combine the flour, sugar, and salt in a mixer and run for a few seconds to blend.
  • Add the chilled, cubed butter and mix until the butter is broken into pea-sized pieces.
  • Add 3 tablespoons of ice water and mix just until the dough collects together. Add the remaining 1/2 tablespoon only if needed. Stop mixing as soon as the dough forms.
  • Gather the dough into a flat disc, wrap in plastic wrap, and chill 45 minutes to 1 hour.

Make the Filling

  • Peel the apples, cut the sides away from the core, and slice them thin.
  • Toss the apples with the lemon juice, then stir in the sugar, cornstarch, salt, cinnamon, and nutmeg. Set aside.

Assemble and Bake

  • Preheat the oven to 425°F. Roll the chilled dough on a lightly floured surface to about the thickness of a regular pie crust.
  • Transfer the crust to a parchment-lined baking sheet.
  • Pile the apples in the center, leaving about 2 inches of crust around the edge. Dot with butter if using. Fold and pleat the crust up over the apples, sealing it well.
  • Brush the crust with the beaten egg and sprinkle with turbinado sugar.
  • Bake about 30 minutes, until golden brown. Check at 20 minutes and cover with foil if the crust is browning too quickly.
  • Slice and serve warm with vanilla ice cream and a drizzle of maple syrup, if desired.

Video

Notes

  • Keep it cold: Chilled butter and ice cold water make the flakiest crust.
  • Don't overmix: Stop the mixer as soon as the dough comes together.
  • Slice thin: Thin apple slices cook through in the 30-minute bake time.
  • Apple swap: Honeycrisp works in place of Granny Smith for a sweeter filling.
  • Seal the pleats: Gaps in the folded crust let the juices bubble out.
  • Short on time? A store-bought pie crust works, but homemade really sets this dessert apart.