Apple crostata

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 6

This Italian pie captivates with its wonderfully rustic appearance, ease of preparation, and exquisite flavor and aroma. To make crostata, the filling is placed in the center of the rolled-out dough, then the edges are raised and closed to keep in all the delicious juices. The filling consists of sliced sweet apples mixed with orange zest. The apples are topped with a crumbly topping of flour, sugar, butter, cinnamon, and allspice, which fuses with the fruit when baked in the oven. Let the pie cool slightly and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 cup premium flour
2 tbsp. granulated sugar or ultra-fine sugar
1/4 teaspoon coarse salt
110 g chilled unsalted butter, diced
2 tablespoons of ice water

Filling

0.7 kg Mackintosh, Macoun, or Empire apples (3 large)
1/4 tsp. grated orange zest
1/4 cup flour
1/4 cup granulated sugar or ultrafine sugar
1/4 teaspoon coarse salt
1/4 tsp ground cinnamon
1/8 tsp ground allspice
55g chilled unsalted butter, diced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, apples, allspice, cinnamon

Cooking the dish according to the recipe:

Dough:

In the bowl of a food processor fitted with a steel blade, combine the flour, sugar, and salt. Pulse several times. Add the butter and pulse 12-15 times, or until the butter is the size of peas. With the processor running, add ice water through the feed tube. Continue to pulse until the dough forms a solid mass, but stop just before it forms a solid mass. Turn the dough out onto a well-floured board and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 230°C.

Dust a rolling pin with flour and on a lightly floured surface roll the dough into a circle with a diameter of 27 cm. Transfer it to a baking sheet.

Filling:

Peel and core the apples and cut each into 8 pieces. Cut each slice into 3 pieces. Mix the pieces with orange zest. Arrange them on the pie crust and spread them out, leaving a 4 cm (1.5 in) border.
In the bowl of a food processor fitted with a steel blade, combine the flour, sugar, salt, cinnamon, and allspice. Add the butter and pulse until crumbly. Transfer to a bowl and press with your fingers. Sprinkle the topping evenly over the apples. Gently fold the edges of the dough over the apples to partially enclose them, pleating them into a circle if necessary.
Bake the crostata for 20-25 minutes, until the crust is golden and the apples are soft. Let cool. Serve warm or at room temperature.