If you don’t have a pie dish, you have to try this crostata instead. I enjoy a pie crust as much as anyone else, but this is almost better because the border of this treat is flaky, chewy and (in my opinion) a little bit more special.
So if you love apple pie, you will like this crostata. The filling is tangy from the cider but sweet from the softened apples, and it’s the best way to use up some supplies you might have picked up from the pumpkin patch.
With Halloween right around the corner, this is a great treat to enjoy at home with some takeout and some movies, but it’s also fabulous for a quick Thanksgiving dessert too.
I used honey crisp apples (because what can beat those), but I’m sure this would be tasty with a mixture of red or golden apples. This crostata is like banana bread – great for using leftover fruit that might get tossed!
What you need: A food processor, a small sauce pot, a baking sheet, rolling pin, cutting board, a sharp knife, a heat-proof bowl, a sauce brush and a peeler.
Time: 2 hours
Makes: 1 crostata, big enough for about 8 people
Ingredients for the pastry:
- 2 cups of all purpose flour
- 1/4 cup of granulated sugar
- 1/2 teaspoon of salt
- 2 stick of cold, unsalted butter, cut into cubes
- 1/4 cup of ice water
For the filling:
- 1/4 cup of cornstarch
- 3 tablespoons of water
- 4 honey crisp apples, peeled, cored and sliced
- 1/3 cup of granulated sugar
- 1/3 cup of brown sugar
- 1 tablespoon of cinnamon
- 1/4 cup of apple cider
- 1 egg, beaten for egg wash
- Additional brown sugar for sprinkling
Directions:
To make the pastry, place the flour, sugar and salt in a food processor (with a steel blade). Pulse a couple times to combine the ingredients. Add the butter and toss slightly to ensure that the flour is covering most of the pieces before pulsing again. Pulse about 15 times until the butter is like small pebbles. With the food processor spinning, add the ice water and continue to pulse until the dough combines into one ball. Empty the dough onto a floured counter (or cutting board) and cut in half, forming two even ovals. Cover both rounds of dough with saran wrap and place in the fridge to chill for 1 hour.
For the filling: In a small bowl, mix three tablespoons of water with the cornstarch with a spoon until incorporated. Set aside. In a medium sauce pan, combine the apples, cider, cinnamon, granulated sugar and brown sugar and stir together over medium-high heat. Cook for about 5-6 minutes, until the apples have slightly softened. Add the cornstarch and water mixture, and bring the apples to a boil. Then bring the heat down to a simmer for an additional 2-3 minutes. Take off the heat and transfer the apples to a heat safe bowl. Refrigerate for about 30 minutes.
To make the crostata, preheat the oven to 425 degrees and line a baking sheet with parchment paper. Take the pastry out of the fridge and place one oval on a floured surface. With a rolling pin, roll the dough into about a 12 inch circle. You may need to add some of the dough from the other oval, making sure to plug any holes or rips. Transfer the rolled dough onto the parchment paper. Spoon the apples onto the dough and create an even layer, leaving about an inch and half (if possible) as a border. Fold the border over the filling, and feel free to overlap in some areas. Push down lightly and crimp with a fork as needed.
Beat the egg and brush the egg wash all around the border of the crostata. Sprinkle the border with brown sugar.
Bake in the oven for 30 minutes, or until the crust is brown and the filling appears thick. Let cool a but and serve!
