Homemade Apple Crostata, with a golden brown crust and sweet, cinnamon-spiced apple filling, is a beautiful dessert perfect for ending any meal! This rustic pie is simple to make and so good to serve any time of the year.
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This Easy Homemade Apple Crostata is a thing of beauty. It’s also out-of-this-world delicious. I mean, honestly, what’s not to love about sweet, tender apples tossed in cinnamon, then wrapped in buttery pie crust and baked until bubbly and golden brown? Nothing. Absolutely nothing.
What You’ll Find In This Post
Every time I make this dessert, people go crazy for it. And I get lots of questions about its name. So, let’s clear things up right from the start.
What Is A Crostata?
Crostata is an Italian word that means “crust.” Crostatas are typically a free-form type of tart or pie, made with a simple, rustic pastry crust and a variety of fillings, such as fruit or jam.
What’s The Difference Between A Crostata, A Galette, And A Pie?
There are differences between these three, and which one you make depends on what you are aiming for.
If you like a simple, rustic pastry with a fruit filling, then a crostata is a good choice. If you prefer a more delicate pastry with a lighter filling, then a galette is for you. And, if you like a pastry with a complex, sturdier crust and a variety of filling options, then a pie is a good choice.
Ingredients Needed To Make This Recipe
- Pie Crust – I use store-bought, but you can also make your own.
- Egg
- Sugar
- Granny Smith Apples and Macintosh Apples – Braeburn, Jonagold, Honeycrisp, Pink Lady and Empire apples are the best apple choices for this recipe.
- All-Purpose Flour
- Lemon Juice
- Cinnamon
- Nutmeg
- Apple Butter – store-bought is fine to use, but you can also make your own with this recipe.
Scroll Down For Measurements And Instructions
Helpful Tips To Make Homemade Crostata
- Don’t overcook the apples. They should be tender but still have a bit of a bite to them.
- For more complex flavor and texture, you can use a mix of apple varieties.
- Don’t hold back with the filling. This is what makes a crostata so delicious!
- Use a good quality pastry crust. This will make all the difference in the final result. I use store-bought pie crust, but you can use homemade as well.
How To Make The Best Apple Crostata
- Heat oven, then using a rolling pin, roll out the dough to about a 13-inch circle on a lightly floured surface. Transfer to a parchment paper lined baking sheet.
- Spread apple butter over the bottom of the dough, leaving about a 1 ½ inch border.
- Peel and slice the apples. Toss apple slices, granulated sugar, flour, lemon juice, and cinnamon together in a bowl. Arrange apples over apple butter. Sprinkle the top of the apples with additional cinnamon and nutmeg.
- Gently fold in the edges of the dough around the apples, making a free form pie.. Brush the edges with the egg wash, and sprinkle with sugar.
- Bake crostata until apples are tender and the crust is golden, about 35-45 minutes.
- Remove from the oven and let cool for 10 minutes.
Topping Ideas
This is where things get fun! Just like with apple pie, there are so many creative toppings for apple crostata. Here are a few ideas:
- Fresh whipped cream, powdered sugar, a drizzle of caramel sauce, or a scoop of vanilla ice cream.
- Toasted pecans or walnuts, chocolate chip or dried cranberries.
Often Asked Questions And Answers
You can use any type of apple you like. Just make sure to use apples that are firm and crisp, so they don’t fall apart when you cook them.
This is a great recipe to make ahead of time. You can make the crostata and refrigerate it for up to 24 hours before baking. Just be sure to let it come to room temperature before baking.
You can! Wrap the rustic pie in several layers of plastic wrap and place in a freezer-safe bag. Label with the date and freeze for up to 3 months. Before baking, let the crostata thaw in the fridge, then bake per the instructions.
More Apple Recipes
- Skillet Cinnamon Apples
- Apple Pull Apart Bread
- Carrot Apple Salad
- Apple Cider Mimosas
- Grandma’s Apple Crisp
- Broccoli Apple Salad
Ingredients
Crust
- 1 disk of pie dough I use pre-made dough from the refrigerated section in the grocery store.
- 1 large egg – beaten
- Sugar
Filling
- 2 tart apples – Granny Smith or Gala peeled, cored and sliced
- 2 sweeter apples – McIntosh peeled, cored and sliced
- ½ cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- ¼ teaspoon ground cinnamon
- pinch nutmeg
- ¼ cup apple butter
Instructions
- Heat the oven to 375 degrees. Line a baking sheet with parchment. Set aside.
- Roll out dough to about a 13-inch circle, on a lightly floured surface. Transfer to a parchment-lined baking sheet.
- Spread apple butter over the bottom of the dough, leaving about a 1 ½ inch border around the edge.
- Toss apples, granulated sugar, flour, lemon juice, and cinnamon together in a bowl. Arrange apples over apple butter. Sprinkle the top of the apples with additional cinnamon and nutmeg.
- Gently fold in the edges of the dough around the apples to form a crust.
- In a small bowl, whisk together the egg and 2 tablespoons of water. Brush the edges of the dough with egg wash, and sprinkle with sugar.
- Bake crostata until apples are tender and crust is golden, about 35 minutes.
- Let cool slightly for about 10 minutes. Serve with ice cream or whipped cream.
Notes
- This is a great recipe to make ahead of time. You can make the crostata and refrigerate it for up to 24 hours before baking. Just be sure to let it come to room temperature before baking.
- Wrap the rustic pie in several layers of plastic wrap and place in a freezer-safe bag. Label with the date and freeze for up to 3 months. Before baking, let the crostata thaw in the fridge, then bake per the instructions.
Nutrition
This post was originally published in October, 2012 and updated in May, 2023.
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Made it tastes amazing. How long can it
Be kept in fridge?
Thanks
About 2 days, stored in an airtight container.
Can you make this without the apple butter?
Hey Bonnie. Yes, you can leave out the apple butter but will loose a bit of flavor. Let me know how it turns out.
XO,
~Donya