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Here is a super simple way to celebrate!
Rustic Apple Pie Recipe
It is also called and Apple Crostata. It might not be so pretty but it is extra delicious and quick!
I adapted the recipe from one of my favorite cooks, Ina Garten. My apples were extremely tart and I felt they needed to be tossed in sugar but I didn’t want to lose Ina’s yummy topping on her apple crostata…….. so I did both.
Make or purchase a pie crust. If you are making yours Ina’s version includes a recipe. I used a refrigerated pie crust. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a parchment lined or sprayed baking sheet.
The Filling for the Apple Crostata
- about 6 cups thinly sliced apples
- 1/4 cup flour
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
Preheat the oven to 450 degrees F.
For the filling, peel, core, and slice the apples. Toss the slices with the mixture. Cover the dough with the apples leaving a 2 inch border.
The Topping for the Apple Crostata
- 1/4 cup flour
- 1/4 cup granulated or superfine sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 4 tablespoons (1/2 stick) cold unsalted butter, diced
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
Bake the crostata for 20 to 30 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
Happy National Pie Day!
Kristiana Reinhardt says
Oh my this looks beyond amazing! Cannot wait to make this! Love your blog!
NancyC says
That looks like a good and easy recipe–and it looks so yummy!
Amanda says
It’s my day for a blog hop, I’d love it if you came over and shared one of your great recipes at savory sunday!! Have a great day 🙂
sarainitaly says
I just made this, it is in the oven as I type… 5 minutes to go, and the house smells soooo good. Great recipe, had everything on hand. Gotta love that! I used three granny smith apples, and a pasta sfoglia I had in the fridge. Thanks!
Jocelyn says
I LOVE this recipe and have made it a couple of times. Just a hint, I have a few diabetics in my family and substituted the sugar with Splenda…it still came out perfect!
Mo'Betta says
Oh my! I think this looks delicious!!
cindylouh says
These were from a neighbor’s tree that had been frozen. I think Granny Smith would be comparable.
Trudy says
Hi Cindy,
Wow, this looks amazing! I am going to make it tomorrow for sure. Thanks for the recipe.
Trudy
Christi says
this is one of my favorite dessert recipes. Ina got the crust recipe from my all-time favorite restaurant, Al Forno. Their crostatas make me swoon.
Debbie O in Idaho says
What kind of apples do you use?
Beverly @ FlamingoToes.com says
This sounds so yummy Cindy! I think I even have all the ingredients!!! 🙂
KatieQ says
Thanks for sharing. I prefer this method to a regular apple pie. To me the best part of the pie is the filling and this definitely fills that need. The recipe I usually use doesn’t include salt in the filling or topping. I’ll have to try this version.
sparkling74 says
I love this recipe because you just throw it in the crust and wrap it up. No need to fight with the pie plate. I love the rusticness!