Apple Crostata Recipe

4.95 from 39 votes

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This traditional Apple Crostata with tender crust and warm, flavorful apple filling has everything you need for a holiday dessert or a cozy, winter night in! If you’re looking for an authentic Italian recipe, you’ve come to the right place!

Prep Time40

Cook Time40

Total Time1 20

Servings:

Author: Marcellina

Ingredients

5 large apples (See Note 1)
½ cup (100 grams) granulated white sugar
2 tablespoons lemon juice

Crust

3¼ cups (405 grams) all purpose plain flour
2 teaspoons baking powder
¾ cup (150 grams) granulated white sugar
pinch salt
2 eggs
½ cup (120mls) olive oil
3 tablespoons grappa (See Note 2)
1 teaspoon vanilla extract
finely grated zest of one lemon

Instructions

Apple Filling

Peel, core and cut the apples into cubes (about ½ inch).
Add the apples to a skillet together with the sugar and lemon juice.
Place over medium-high heat. Stirring now and then. The apples will release quite a bit of liquid.
Continue cooking and stirring regularly until the apples are nice and shiny and the liquid has evaporated. Turn off the heat, and let them cool.

Crust

In a mixing bowl, thoroughly combine flour, baking powder, salt, and sugar.
Make a well in the dry ingredients. Lightly whisk the eggs in a small bowl, then pour into the well along with oil, grappa, vanilla extract, and lemon zest.
Using a fork or your fingers, gradually blend the wet ingredients into the dry mixture.
Continue mixing until all flour is incorporated and dough is smooth. Knead gently for a short time.
For optimal flavor, wrap dough in plastic and refrigerate for 30 minutes. If pressed for time, proceed to next step.
Preheat oven to 350°F (180°C).
Lightly oil or grease a 10-inch (25 cm) removable-bottom pie/flan pan.
Divide gh into two unequal portions, reserving the smaller piece.
Dust the larger dough portion with flour and place between two sheets parchment paper.
Roll out the dough into a circle to fit the prepared pan. If the dough is sticking to the paper, dust the dough with a little more flour.
Remove the top sheet of parchment paper. Roll the dough gently around the rolling pin, removing the parchment paper on the bottom as you go.
Lift and unroll the dough into the pan. Lift the dough around the sides and gently press it into the pan, both the bottom, and the sides. If necessary, patch any tears with excess dough.
Trim the edges level to the top of the pan. Reserve the leftover dough.
Fill with the cooled apple filling.
Combine the dough trimmings with the reserved dough.
Roll the combined dough between parchment paper. The dough needs to be as long as the tart pan is wide.
Cut into thick strips and arrange in a criss cross manner over the filled crostata, trimming any excess.
Bake in the preheated oven for about 30-40 minutes, checking halfway through. If the crostata is browning too quickly, loosely cover with foil.
Let the crostata cool completely before sprinkling with powdered sugar and serving.

Notes

For balanced flavor and texture, use a mix of tart and sweet apples like Granny Smith and Pink Lady. To have enough natural thickener, use at least half Granny Smith apples.
Instead of grappa, use vodka, brandy, white rum, milk, or soda water.

Tips for Success

The dough and filling can be prepared a day ahead, but don't assemble the crostata early to avoid a soggy crust from excess liquid.
Cook the apples until the liquid evaporates to prevent sogginess.
The filling can be thickened with a slurry of 1 teaspoon of cornstarch mixed well with 2 tablespoons of water. Add this slurry to the hot apples, stir well, and simmer until thickened.
Olive oil crust is beginner-friendly and easy to patch up holes or cracks.
Avoid overworking the dough to prevent a tough crust from gluten formation.
Roll the dough between two sheets of parchment, lightly pressing and sprinkling flour to prevent sticking. If it sticks, gently remove the parchment and sprinkle more flour onto the dough.

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