Easy Apple Crostata
This Easy Apple Crostata is a rustic Italian style free-form tart filled with thinly sliced apples baked until tender in a flaky golden crust. It has all the cozy flavors of apple pie with half the work, making it perfect for fall baking!
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In my family, fall is all about baking pies in preparation for Thanksgiving. They can be time-consuming though, which is why I love the simplicity of free-form tarts like this, called crostata in Italian or galette in French.
I often make these more than pie because they're so much easier, especially if you already have your pie dough made. I try to make a few batches earlier in the season and keep them in the freezer so I can whip up recipes like this really easily.
What is a Crostata?
Italian crostata is a rustic dessert made with pasta frolla dough, a sweet short crust pastry, that envelopes some kind of cooked fruit or jam, covered with decorative lattice or pastry strips.
Traditionally, the edges of the crust are usually folded free-form over the filling, but nowadays you see them using a tart mold as well.
Crostata, galette, and pie all share similarities, but also key differences. A crostata is Italian, a galette is French, and pie is American.
Crostata and galette are free-form and rustic, while pie is typically baked in a dish with a structured crust.
My recipe is more of a mashup between Italian crostata and American or French apple pie. I like to use my foolproof flaky pie dough, then add thin slices of raw apple that cook perfectly as the crust bakes.
Store-bought pie dough works fine, but frozen puff pastry is even better. Another great option is the traditional pasta frolla, my Grandma's homemade Crisco pie crust or my new favorite, an all-butter pie crust made with buttermilk.
It's important to slice the apples really thin for this recipe so they cook evenly and all the way through. If they're too thick, they won't get tender.
I use a mandoline slicer so they're all the same thickness, which ensures they bake at the same time.
You can peel the apples if you want a smoother texture, but I leave the peels on for the added texture and nutrition, plus it's just a lot easier!
I like to take my time arranging the apple slices in a pretty pattern, but if you can't be bothered, just dump them in the center of the dough and even them out as best you can. It won't look quite as pretty, but it will taste exactly the same.
I also love to finish the crust by brushing it with egg wash and then coating it in coarse sugar. You can use regular granulated sugar if you want, but I love the texture from turbinado or raw sugar. It adds a great crunch!
If you don't want to waste an egg for the egg wash, you can use milk or heavy cream in a pinch. You can also omit this step altogether, but the crust just won't have the same sheen or crackly top.
Want more cozy baked apple recipes? Try my grandma's old fashioned apple pie recipe, this rich brown butter apple crisp or these buttery apple almond shortbread bars.
Why This Recipe Works
- Thinly sliced fresh apples cook evenly with the buttery crust.
- Classic apple pie flavor with easier steps and simple ingredients.
- Can be made with any pie dough, homemade or store-bought.
- Bakes right on a sheet pan, no pie plate needed, for an easier, quicker process.
Ingredient Notes
Apples - Use the best apples you can find during apple season. A mix of tart apples like Granny Smith apples and sweeter varieties such as Pink Lady creates complex flavor. If your apples are more sweet than tart, add a splash of lemon juice to balance it out.
Pie crust - A classic homemade flaky pie crust, my Grandma's old fashioned crisco pie dough, traditional Italian pasta frolla all make great options. Store-bought pie dough or puff pastry works great, too.
Sugar - Granulated sugar is used for the filling, but coarse sugar such as turbinado or sugar in the raw is used for coating the outer crust to give it a delicious crackly crunch. If you don't have any coarse sugar, you can use granulated sugar instead.
Cinnamon - Make sure your cinnamon is fresh for the best flavor.
Butter - A few cold butter cubes are placed over the apples to melt into the filling as it bakes. I like using salted butter for this, but if using unsalted butter, add a pinch of salt to the apple mixture.
Egg wash - Brush the top of the dough with beaten egg or milk for shine, then sprinkle with coarse sugar for crunch.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Rolling pin
- Rimmed baking sheet
- Parchment paper
- Pastry cutter or pastry blender
- Large bowl
- Small bowl
- Wire rack
How to Make Apple Crostata
- Roll the crostata dough into a 12-inch circle on a lightly floured work surface.
- Transfer to a rimmed baking sheet lined with parchment paper. Cover lightly with plastic wrap and chill.
- In a large bowl, combine apple slices with sugar, cinnamon and flour. Toss until evenly coated, then let sit a few minutes to release extra liquid.
- Arrange the apple mixture in the center of the tart dough, leaving a 2-inch border.
- Dot the top of the apples with little bits of butter.
- Fold the edge of the dough over the raw apples. Pleat as you go to create a rustic tart.
- Chill the shaped crostata for 10-15 minutes while you preheat oven to 425°F.
- Brush the top of the dough with egg wash, then sprinkle with coarse sugar.
- Bake for 30-40 minutes or until the crust is golden brown and the tender apples are bubbling.
Pro Tip: If the edges of the dough are starting to brown too quickly, cover them with foil so they don't burn.
- Cool on a wire rack, then serve with a scoop of vanilla ice cream or whipped cream.
Tips for Success
- Slice apples thin so they cook through with the buttery crust.
- If using unsalted butter, add a tiny pinch of salt to the apple mixture.
- If your apples are very sweet, add a squeeze of fresh lemon juice for balance.
- Chill the free-form pastry before baking to keep its shape and prevent spreading.
- Tent with foil if the edges brown too quickly.
- Serve warm for the best results, but room temperature leftovers are still delicious.
Apple Crostata Variations
- Try topping with lattice top strips for a more classic crostata look.
- Add orange zest or lemon zest and a little bit of juice to the apple mixture for brightness.
- Mix in other seasonal fruit like pears, cranberries or stone fruit.
- Use brown sugar for a deeper, more caramelized flavor.
- Add other spices like nutmeg, ginger, cloves or cardamom for a spiced variation.
- Add some vanilla extract or vanilla beans to the apple mixture.
Serving Suggestions
Serve this rustic apple pie-style crostata warm or at room temperature with a scoop of vanilla gelato, ice cream or whipped cream.
For something even better, dress it up with some creamy mascarpone whipped cream or a scoop of this brown butter pecan ice cream along with a drizzle of homemade salted caramel sauce. A sprinkle of maple roasted pecans adds extra crunch.
Serve alongside an Italian affogato for a real Italian treat!
How to Store and Reheat
Store leftover apple crostata in an airtight container in the refrigerator up to 3 days.
Reheat on a baking sheet at 325°F for about 10 minutes to restore the flaky crust.
FAQ
That happens if the apples are too juicy. Adding a small spoonful of flour or cornstarch before filling can help prevent sogginess.
Nope! Leaving the peels on adds texture and nutrition, but peel them if you prefer a smoother apple filling.
Any pastry dough works, pasta frolla, butter crust, puff pastry, or even store-bought pie crust.
Prepare the pie dough and the apple filling in advance and keep them chilled separately. Only assemble the crostata when you're close to baking. Leaving it filled but unbaked for longer than an hour can make the dough soggy and cause leaking. However, the fully assembled crostata can be freezed, wrapped tightly in plastic wrap and foil, for up to a month in advance. Bake directly from frozen at 375 degrees for about 45-55 minutes.
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Apple Crostata Recipe
Ingredients
- 1 disc pie dough or pasta frolla
- 3 medium apples about 1 pound, cored, and thinly sliced
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon all purpose flour
- 1 tablespoon salted butter
- 1 egg lightly beaten, optional
- 1 tablespoon coarse sugar or granulated sugar for sprinkling, optional
Instructions
- Roll out the dough on a lightly floured surface into a 12-inch round, about ⅛ inch thick. Transfer it to a parchment-lined baking sheet and chill while preparing the filling.
- In a large bowl, combine the sliced apples with granulated sugar, cinnamon and flour salt. Toss until evenly coated, then let them sit for a few minutes to macerate and get juicy.
- Arrange the apple slices in the center of the dough, leaving a 2-inch border around the edges. Layer them neatly in overlapping circles or spread them more loosely for a rustic look.
- Fold the edges of the dough up and over the apples. To pleat, lift a section of the dough edge and fold it over the filling, then rotate slightly and fold another section so it overlaps the first. Continue working around the galette, overlapping folds until all the edges are turned in and the apples are enclosed with an open center.
- Chill the shaped galette in the refrigerator for 10-15 minutes while the oven preheats.
- Preheat the oven to 425°F.
- Brush the exposed crust with the beaten egg, then sprinkle with coarse sugar (optional).
- Bake until the crust is golden brown and the apples are tender, 30-40 minutes.
- Cool slightly before serving warm with vanilla ice cream or whipped cream.
Notes
- Slice apples thin so they cook through with the buttery crust.
- If using unsalted butter, add a tiny pinch of salt to the apple mixture.
- If your apples are very sweet, add a squeeze of fresh lemon juice for balance.
- Chill the free-form pastry before baking to keep its shape and prevent spreading.
- Tent with foil if the edges brown too quickly.
- Serve warm for the best results, but room temperature leftovers are still delicious.
