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!
ANNA’S APPLE CROSTATA1/2 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 Milk Coarse or granulated sugar
- Heat oven to 350 degrees F. Line a baking sheet with parchment paper. Unroll the pie crust onto the prepared baking sheet; set aside.
- In a large bowl stir together the sugar, flour, cinnamon and nutmeg.
- Peel, core and slice however many apples as you’ll need to make a good-sized mound in the middle of the crust.
- 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.
- 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).
- Brush the pastry with a little milk, then sprinkle with sugar.
- 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.