Easy Apple Crostata-great taste of an apple pie without all the fuss
As your reading this post. I want you to take some time to look at the photos.
I don’t make many pies. It’s not that I don’t love pie. I adore pie. I have some amazing recipes for pies. Tried and true. From my Grandma, from church ladies. I promise one day to share the most fabulous, blow your mind, want to just grab a fork and eat the entire pie yourself, Apple Pie.
Yup, it really is that good. And yup, I may have just passed out forks and we all ate straight out of the pie plate. That good.
This is not that pie. This is a Crostata, a cousin of pie.
I know I’ve mentioned before that I have trouble making a pretty crust on pie. It’s a patience thing. Same with frosting a pretty layer cake. I just want to slap it on there and be done.
That might be why I’m such a fan of the Crostata.
No pretty crust required…or expected. It’s Rustic. Simple to make, just a few ingredients, toss it in the crust then fold the sides over. It’s little dryer than a traditional pie but so, so good.
And have you been paying attention to the pictures? I know I’m partial but yeah, it looks pretty good. Like I slaved folding the crust then the quick egg wash and the decorator sugar sprinkled precisely where I wanted it to go. haha, yeah, you can laugh. You know it took me less than 30 seconds to do all that.
You can take the time and arrange your apple slices into a pretty pattern but again, look at the photos. The “dumped everything in the middle” look is lookin’ pretty good.
Once you start making crostatas, you may never make another traditional pie.
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Easy Apple Crostata
Ingredients
- 1 refrigerated pie crust ( I used Pillsbury)
- 3-4 medium granny smith apples
- 1/4 cup sugar
- 2 teaspoons cinnamon
- 1 egg, beaten
- decorator sugar
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Unroll pie crust on to center of parchment paper and inspect, making sure to mend any cracks or holes.
- Combine sugar and cinnamon. Peel and thinly slice apples, toss apples with sugar mixture to evenly coat all slices.
- Spoon apple slices into center of pie crust. Fold over edges of crust to desired width but enough that it will stay in place to hold filling.
- Brush with egg wash then sprinkle with decorator sugar.
- Lightly place a piece of foil over top of crostata, bake for 25-30 minutes, removing foil after 10 minutes.
- Remove from oven and let sit for 30 minutes before cutting.
Notes
recipe source ChocolateChocolateandmore.com
Plates and forks are completely optional, feel free to just pick up the slice with your hands and enjoy.
Want more crostatas or galettes?
Chocolate Pear Galette
Or this Peach Crostata
Want more apple treats?
Chocolate Lover ^.^ says
Oh my god, that looks soooooo good!! Yum! Bookmarked! 🙂
Melanie @ Just Some Salt and Pepper says
I don’t really make pies either, but I can handle this. Sounds delicious!
Tanya Schroeder says
I can’t wait for that pie recipe! In the meantime, I’ll sit and drool over your crostata! I think it looks perfect! I’m too impatient to make crusts too!
Christiane ~ Taking On Magazines says
Color me all forms of happy. I wish had this whole crostata and was still drinking my morning coffee. The two would be sublime together. It does look amazing and like you placed every one of those sugar granules right were they needed to be. 🙂
Joan Hayes says
Thanks Christine, this would also be good for breakfast, at least that’s what my son tells me 😉
Kalamity Kelli says
You had me at EASY!! This looks delicious and even I could make it – love Pillsbury.
melissa says
How many servings does this make? Can’t wait to try this. I have made a crostata before but not this easy!
Joan Hayes says
Melissa, this can make 4 to 8 servings depending on how big you want your slices. We usually cut it into 6.
Beverly Costanza says
I made the apple crostini three hours ago, delicious! Except next time I will add tbsp of flour or cornstarch to the apples (the juice ran out a little on to the parchment paper. I also, after 15 min added chopped walnuts on top of the apples.
Janet Chatary says
I made crostata several years ago & found that the juice ran out onto the baking sheet. The next time I prepared and baked it in a round quiche dish sprayed with cooking spray. The juice that seeped out was contained in the dish. Cooking time was about the same. So yummy & easy!