Anna’s Apple Crostata

I’ve made several versions of this over the years, tweaking the recipe along the way until I was satisfied with this version. Enjoy and feel free to share!


1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Apples (peeled, cored and sliced)
1 unbaked refrigerated pie crust
Coarse or granulated sugar
  1. Heat oven to 350 degrees F. Line a baking sheet with parchment paper. Unroll the pie crust onto the prepared baking sheet; set aside.
  2. In a large bowl stir together the sugar, flour, cinnamon and nutmeg.
  3. Peel, core and slice however many apples as you’ll need to make a good-sized mound in the middle of the crust.
  4. Toss the apple slices with the mixture of sugar, flour, cinnamon and nutmeg. Spoon into the middle of the crust, leaving about a 1-1/2 inch border of dough exposed.
  5. Moving in a clockwise direction, fold the dough toward the center, making pleats as necessary. When you’re finished, you should have about 5 inches of exposed apples showing (see photo above).
  6. Brush the pastry with a little milk, then sprinkle with sugar.
  7. Bake for 45-50 minutes, or until the pie crust is golden and the apples are tender. Serve warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream.

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