There is one thing for sure in this world, there’s almost nothing better than the smell of pie baking in the oven.  Come on, now…you know what I mean.  The buttery pie crust, sweet apples and then the cinnamon and sugar all coming together to attack your senses….Mercy Day!  So, with all the beautiful apples to choose from at the market, I got excited about making something for the family.  I stared with a Crostada recipe from Martha but changed it up a little.  I did not finish my dessert with a glaze of jam but instead, I added some apple butter to the bottom of the dish.  Oh my!  It gave a rich flavor to the “pie” and really made a delicious difference.  This recipe is so easy and comes together in no time flat.  I’ve added it to my list of “Standby Goodness”….I hope you do too!
Apple Crostata
1 disk of pie dough – I used store
Flour for dusting surface of parchment
1 large egg – beaten
2 tart apples – Granny Smith or Gala
peeled, cored and sliced
2  sweeter apples – McIntosh
peeled, cored and sliced
1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
Pinch of nutmeg and cinnamon
1/4 cup apple butter
  • Preheat
    oven to 375 degrees
  • Roll
    out dough to about a 13-inch round, on a lightly floured surface. Transfer to a
    parchment-lined baking sheet.
  • Toss
    apples, granulated sugar, flour, lemon juice, and cinnamon together in a bowl.
  • Spread
    apple butter over bottom of dough, leaving about a 1 ½ inch border.
  • Arrange
    apples over apple butter. Sprinkle top of apples with additional cinnamon and
  •  Fold
    in edges of dough to form a crust.
  • Brush
    with egg wash, and sprinkle with sugar.
  •  Bake
    crostata until apples are tender and crust is golden, about 1 hour.
  • Let
    cool slightly.   Serve with ice cream or
    whipped cream.

Print This Recipe

Don’t forget ~ the Giveaway ends on Sunday, so check out Monday’s post!