Apple crostata is such a fun and easy recipe to make to enjoy autumn apple season. I actually prefer it to apple pie! A crostata is very similar to pie, but more rustic and less structured.
Gather your ingredients: all purpose flour, granulated sugar, fine grain salt, cold unsalted butter, ice water, apples, orange or lemon zest, dash of allspice, freshly ground nutmeg, and egg.
Place the flour, sugar, and salt in food processor and pulse until combined. Once mixed add cubed butter and pulse until the butter is combined and the dough resembles peas.
SLOWLY add the Iced Water – you may not need both tablespoons. Use just enough to bring the dough together.
Once mixed, turn dough out unto a floured surface and form into a disc. Cover and refrigerate until firm (at least 1 hour).
While the dough is chilling – make your filling and crumb topping. Dice the apples and toss with the zest – place in refrigerator until ready to use.
Pulse the flour, sugar, salt, cinnamon, allspice, nutmeg until all mixed. Once mixed, add the butter and pulse until just crumbly. Place the bowl in the refrigerator until ready to use.
Once the dough has become firm, roll out into a 10 or 11-inch disc. Place this on parchment paper in a shallow sheet pan.
Place the apple/zest filling in the center while leaving a 1 ½ – 2-inch border (this can be smaller or larger depending how thick you like your crust).
Top the apples with the crumb topping. Then fold the crust over — it’s okay if some of this covers the apples at the edge.
Brush the crust with the egg wash and then bake the crostata in a 450° oven for 20-25 minutes – just until the crust is golden brown.
You can serve the crostata as is or drizzle with a glaze – I drizzled some slices with a vanilla bean glaze and others with homemade caramel sauce.
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