Easy Apple Crostata
This Easy Apple Crostata is a paired-down recipe with a super simple crust (no finicky cold butter), and the apples are sprinkled with cinnamon and sugar right in the pie crust, for an easier and elegant presentation.
Servings: 8
Calories: 274kcal
Ingredients
Pie Crust
- 1 ½ cups flour
- ¾ teaspoon salt
- 1 tablespoon granulated sugar
- 9 tablespoon butter, softened
- 5-6 tablespoon ice water
Pie Filling
- 3 granny smith apples
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Egg Wash
- 1 egg white
- 1 teaspoon water
Topping
- powdered sugar, optional
- vanilla ice cream, optional
Instructions
- In a large bowl, combine butter, flour, salt, sugar, and ice water with a spoon. Shape into a flat disk and wrap the pie crust in plastic wrap. Refrigerate for 1 hour or overnight.
- Preheat the oven to 375°F.
- Peel and thinly slice the apples to ⅛ inch thick. As you are slicing the apples leave the slices together so that you can arrange them neatly in the crust.
- Sprinkle a clean work surface with flour. Roll out the pie dough into a circle approximately 12 inches in diameter, sprinkling with flour as necessary to prevent the dough from sticking.
- Layer in the apple slices such that there is a 1 ½ inch margin of crust left.
- In a small bowl combine the granulated sugar and cinnamon. Sprinkle over the apple slices.
- Fold the crust in and over the edge of the apple slices.
- In a small bowl whisk together the egg white and 1 teaspoon water. Using a pastry brush, brush the egg white mixture over the outer crust of the galette.
- Bake for 45 minutes, or until the crust becomes golden brown.
- Allow to cool slightly, then serve warm. Dust with powdered sugar or serve with ice cream (optional).
Notes
Chilling the Dough: Pressing the dough into a round flat disk, rather than a round ball, makes it easier to roll out the dough after it has chilled in the fridge.
Rolling out the Dough: To roll out the dough start with the rolling pin in the center of the dough and roll outwards. Gently lift up the dough and turn it 90 degrees, (add a dusting of flour if needed) then roll again from the center outwards. Be sure not to press harder at the edges to avoid tapered edges. Rotate 90 degrees and repeat.
Picking up and rotating the dough ensures that the dough does not stick to the counter. Add more flour as needed to prevent sticking.
Slicing the Apples: Slicing the apples very thin to ⅛ of an inch makes it easier to flatten out the apples and arrange them into the pie crust. If they are thicker (¼ inch) they will not flatten in layers and it will be more difficult to get the concentric semi-circle arrangement. See the photo below which demonstrates an apple crostata using ¼ inch sliced apples and one with ⅛ inch sliced apples.
Baking Sheet: Be sure to move the pie crust to the baking sheet before assembling the apples on top. It will be very difficult to move it once the apples are placed in the pie crust.
Egg Wash: Do not allow the egg wash to drip onto the baking sheet. This will cause the crust to stick to the baking sheet, making it more difficult to move or cut the crostata when it is fully baked.
Nutrition
Calories: 274kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 327mg | Potassium: 109mg | Fiber: 2g | Sugar: 17g | Vitamin A: 431IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
