Classic Italian Apple Crostata

Ingredients

While the American apple pie is known for its double crust and warm spices, the Italian apple crostata features a single crust and highlights the natural sweetness of the apples. The Italian version also incorporates a touch of lemon zest and a sprinkle of cinnamon for a subtle yet refreshing twist. We alse have the original recipe for Apple Pie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 4 medium apples, peeled, cored, and thinly sliced 4 medium apples, peeled, cored, and thinly sliced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Zest of 1 lemon Zest of 1 lemon
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 12g (Saturated Fat: 7g)
• Carbohydrates: 40g (Sugar: 20g)
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, toss the sliced apples with lemon juice, brown sugar, cinnamon, and lemon zest until well coated.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet.
6. 6.
   Arrange the apple slices in the center of the dough, leaving a border of about 2 inches. Fold the edges of the dough over the apples, pleating as necessary.
7. 7.
   Brush the edges of the dough with the beaten egg wash.
8. 8.
   Bake the crostata in the preheated oven for 35-40 minutes, or until the crust is golden brown and the apples are tender.
9. 9.
   Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best flavor and texture.
• Lemon — Use organic lemons for the zest to avoid any wax or pesticides.

Tips & Tricks

• For a more rustic look, you can fold the edges of the dough over the apples without pleating.
• Serve the crostata warm with a scoop of vanilla gelato or a dollop of whipped cream for an extra indulgence.
• If you prefer a sweeter filling, you can sprinkle some additional sugar over the apples before folding the dough.

Serving advice

Serve the Italian Apple Crostata warm or at room temperature. It pairs beautifully with a cup of freshly brewed coffee or a glass of sweet dessert wine.

Presentation advice

To enhance the presentation, lightly dust the crostata with powdered sugar just before serving. You can also garnish with a sprig of fresh mint or a drizzle of caramel sauce.