Apple Crostatas

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Hearty Italian

Rated 5 stars out of 5
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  • Read 59 Reviews
Total Time:
2 hr 5 min
Prep
15 min
Inactive
1 hr 10 min
Cook
40 min
Yield:
8 servings
Level:
Intermediate
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Ingredients

Crust:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
  • 3 tablespoons ice water

Filling:

  • 2 small Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices
  • 1 Pippin apple, peeled, halved, cored, cut into 1/8-inch-thick slices
  • 1/4 cup plus 1 tablespoon sugar
  • 1 teaspoon fresh lemon juice
  • 1 large egg white beaten with 1 tablespoon of water (for egg wash)
  • 2 tablespoons sliced almonds, toasted

Directions

To make the crust: Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.

For the filling: Position the rack in the center of the oven and preheat the oven to 400 degrees F.

Combine the apples, 1/4 cup of sugar, and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes.

Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough on the parchment paper to a heavy large baking sheet. Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.

Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the baking sheet. Cool the crostata to lukewarm. Sprinkle with the almonds and serve.

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Newest Ratings and Reviews

Read all 59 reviews

  • on October 12, 2010

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    Easy and delicious. I used 1/3 whole wheat flour and 2/3 all purpose, for a little extra nuttiness in the crust. And I put a little fleur de sel instead of regular salt in the crust. It was delicious with frozen yogurt!

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  • on September 25, 2010

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    made this crostata last night and i have to say that it was absolutely delish!!! thanx G.. followed the recipe as it was, just added a pinch of cinnamon

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  • on September 17, 2010

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    I made this last night and it was so good!! It was my 1st time so there were some problems. I didnt spoon all the juices from the bowl into the pie because I was afraid it might get soggy but at the end it was a little dry. Next time i will pour in every last drop. And i think the cooking time was kind of off because i put the crostata in for 30 and the top was perfect golden but the bottom was getting black so make sure you keep an eye on it. But it did tasted good still. I served it with vanilla ice cream for my bf and i and we both had seconds. for some people who crostatas didn't keep their shape, make sure you dont roll them out too thin, 11 inches in diameter only and it will keep its shape. Also, try some cinnamon spice in with the apples, you will love it even more! I will definitely make this again soon and i'm sure it will be even better then!!! This recipe is a must try for all you bakers & non-bakers out there.

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