Apple Crostata

Derek Farwagi

4 from 2 votes

Prep Time 15

Cook Time 20

Course Dessert

Cuisine Italian

Servings

Calories

Ready made pie pastry To avoid thawing time, choose the refrigerated brands not the frozen ones.
1-2 Apples, peeled and sliced ( Fuji,honey crisp, golden delicious will do) Depends on the size of apple
½ cup Granulated brown sugar (divided)
2 tbs All purpose flour
¼ tsp Ground cinnamon
¼ tsp Ground allspice
½ Lemon juice
Pinch Salt

Preheat the oven to 400 degrees F.
Flour a surface and with a rolling pin (if you do not own one a wine bottle will do), roll the pastry into an 11-12-inch circle about 1/4 inch thick. Transfer it to a baking tray covered with floured parchment paper. (To easily transfer rolled out dough to baking pan, gently fold the dough circle in half then a quarter and lift that onto the floured baking pan. Then open up the circle.)
For the filling, peel, core, and cut apple in half then slice each half into a quarter inch thick slices.
In a large bowl, toss and coat apples with half the sugar, salt, flour and spices. Then add lemon juice.
Add apple slices in a pile in the center of the dough leaving a two inch border of dough.
Gently fold the border over the apples, pleating it to make a circle.
Sprinkle remain half of sugar over the apples and crust.
Bake the crostata for about 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

If you happen to have any around, add a palmful of golden or red raisins to the apples before baking for added sweetness.

Keyword Apple pie, Crostata, Galette