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This rustic, free-form apple pie is great topped with vanilla ice cream.

Apple Crostada

  • Serving Size: Serves 4
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Dessert
Ingredient Description:

3 lbs. firm apples, such as Granny Smith or Fuji, peeled, cored and cut into 1/4-in. slices

1/4 c. lemon juice

1/2 c. sugar

1/2 c. brown sugar

2 Tbsp. flour

1 tsp. salt

1 tsp. vanilla

1 tsp. cinnamon

1 refrigerated pie dough 

1/4 lb. unsalted butter, diced

1/4 c. milk (for brushing dough)?

Preheat oven to 375°F/190°C.

In a bowl, toss apples with lemon juice, sugars, flour, salt, vanilla and cinnamon.

Line an 8-in. round cake pan with the refrigerated dough; dot with butter and cover with apple mixture.  

Fold over excess dough from sides and place towards the center in a loose fashion leaving some of the apple mixture exposed.  If desired, use additional dough to cover some of the remaining apple mixture. 

Brush dough with milk and bake for 45 - 60 minutes.  If dough begins to overbrown, cover with foil to prevent further browning. 

Cool thoroughly before serving.