Apple Crostata

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The crust was flaky and delicious and the apples were terrific with the orange zest and the topping. This is one of my favorites now! I had a few pieces of apple that could have been cooked a little more and I cooked the crostata for 25 minutes so next time I would cut the apples into a little bit smaller pieces than the 8 as instructed (unless the apples were smaller. Yum Yum Ina!

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I've made a lot of apple pies, apple tarts, apple crisps etc in my life, but this beats them all. My husband took one bite and gave 'that look'!
I made one minor change: I brushed the outside of the crust with an egg wash and sprinkled a little raw sugar on it. There are only two of us, but it didn't last hours!

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Ina should be nominated for sainthood - there's nothing else left for her!! This recipe - like ALL Ina's recipes - is amazing!!

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Very good, and relatively easy. rolling out the dough served to be the most difficult. can be very sticky but if you put too much flour on cutting board, it will dry and crack. But very very good!

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I used the cut-up apples first time I made this, then, I just use canned apples. Just one can does it. No one knows the difference.
With ice cream on top, it is the best dessert.

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So buttery and good. It tastes like it was bought at a bakery! Perfect ending to any meal. Thanks.

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I didn't have white flour, so I used whole wheat--and I worried that the crust would be brittle. No worries; it was perfect! What a delicious dessert with a nice spice/sweet balance. I will definitely make this every apple season!

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This is such a wonderful dessert. I used packaged pie crusts which made it easier when you're pressed for time. Served it with a dip of vanilla ice cream to my bridge club and got rave reviews. Thanks Ina, Nina in Columbus,Georgia

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This recipe is easy to follow or to modify to taste. The first time I made the Apple Crostata, my guest could not believe I had made it myself. The taste was outstandingly good.

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This was good, but didnt completely knock my socks off like Ina's recipies usually do. The pastry was incredibly flaky, but I did find it to be a bit on the greasy side, and the apples (I used McIntosh got a bit mushy for my taste. I also would have liked a more traditional crumb topping because some of mine in the middle just melted a bit and didnt caramelize, resulting in a gluey looking mass. I definately will make this again, dont get me wrong, but not without some modifications such as using a heartier apple like a granny smith, and maybe an oatmeal/brown sugar type topping.