Apple Crostata

I don’t know if its the iconic image of giving your teacher an apple on the first day of school or the vivid memories of my mom and grandma in their aprons making home made apple pies, but something about September makes me think APPLES!

This apple crostata recipe is the combination of several other recipes that I’ve tried along the way, taking all the things I liked about them and putting them into one yummy combo!

The crust is flaky, crunchy, and just a little bit sweet while the apples are sliced thin, but still stay crisp. Then its topped with a light vanilla glaze. Seriously one of my fav takes on an apple pie.

Let’s talk crust… Now some people may be intimidated by making their own crust, but its actually super easy if you give it a try!


This recipe makes 2 crostatas if they are made in regular size pie dishes. (I’ve tried cutting it in half but the dough never comes out the same, so 2 it is! You can also refrigerate half for later in the week.)

First the crust…
Crostata Crust
3 cups of all purpose flour (I substitute whole wheat flour a lot of my recipes, but do NOTsub in this one. The crust does not come out the same.)
1 1/2 cups of cold salted butter (3 sticks)
1/4 cup sugar
5-6 tbs of very cold water (just stick an ice cube in a small glass of water, works every time).

Preheat oven to 375°.
-Put flour and sugar in a large bowl and give it a mix.
-Cut cold butter into small cubes and add to mixture. If you have a pastry cutter you can use it to cut in the butter, but really your hands will work just as well.
-Cut butter into flour. Basically you are going to squeeze the little butter cubes with the flour until it resembles course wet sand.
-Add water, 1 tbs at a time, while molding mixture into a ball. Now you may need 2 tbs or all 6… But you want just enough water so it will form a ball of dough.
-Divided in 2 equal parts.
-Spray your pie plates with non stick spray. Next place dough ball in center of pie plate and begin to press out starting in the middle. Be sure to bring the crust all the way up the sides. You should have some dough left over set aside for part of the topping to be added later.
-Repeat with second pie plate and dough.
-Place crust in oven for about 10-15 minutes, until it starts to turn golden. ( It will be going back in the oven later, so you don’t want to over cook it.)

While the crusts are getting a head start let’s work on the yummy topping…

6-7 apples
1 1/4 cup of sugar
1 1/4 cup of brown sugar
8 dashes is cinnamon

-In large bowl, mix together sugar, brown sugar, and cinnamon, then, set aside.
-Peel, core, and quarter 6-7 apples.
-Slice apples quarter thin.
-Put apple slices in bowl of dry ingredients and mix up. (Personally I always add the extra apple because I wind up eating about an apples worth of slices covered in the mix… Trust me you will too.)

Let’s get these two together!
-When crust is done remove from oven. -Spoon apples over crust in thin layer. If there is extra dry mix, do not add on top. Now if you have the time and you want to be fancy about it, you can make concentric rings if over lapping apple slices on top. It looks gorgeous, but it’s gone way to fast in my house for the effort. And besides the rustic look tastes just as good! :).
-Lastly, crumble the left over dough on top, making sure pieces are small. you can roll out and and cut out a shape for an added touch.
-Place back in oven for 10-15 minutes, until dough on top is golden and crust is golden brown.

Finish this off with a simple vanilla glaze.
-Combine 1tbs of milk and 1 tbs of vanilla extract with 1/2 cup of powdered sugar and drizzle over top.

–Slice up and serve!

I love this recipe because the crust stays crunchy on the bottom, the apples are juicy but still a little crisp, and the vanilla glaze really finishes off the flavor. Hope you enjoy!


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