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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)

  1. Preheat oven to 375°F/190°C.
  2. In a bowl, toss apples with lemon juice, sugars, flour, salt, vanilla and cinnamon.
  3. Line an 8-in. round cake pan with the refrigerated dough; dot with butter and cover with apple mixture.
  4. 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.
  5. Brush dough with milk and bake for 45 - 60 minutes.  If dough begins to overbrown, cover with foil to prevent further browning.
  6. Cool thoroughly before serving.