The Best Warm Apple Crostata
This warm apple crostata is a rustic twist on classic apple pie — buttery, flaky, and perfectly spiced. Made with tender Granny Smith apples and a homemade all-butter crust, it’s the coziest fall dessert you’ll bake all season.
Equipment
- chef's knife for slicing apples
- vegetable peeler for peeling apples
- apple corer for coring apples
- Rolling Pin for rolling out dough
- large skillet for cooking apple filling
- dry measuring cups
- measuring spoons
- whisk for egg wash and cornstarch mix
- small bowl for mixing lemon juice and cornstarch
- pastry brush for brushing egg wash
- large baking sheet lined with parchment paper
Ingredients
- 3 extra-large Granny Smith apples, peeled, cored, and sliced
- 1/4 cup salted butter
- 1/4 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1 teaspoon water
- turbinado sugar, for sprinkling
- sweetened whipped cream or vanilla ice cream, optional for serving
- homemade all-butter pie crust, chilled
Instructions
- Prepare the all-butter pie crust dough. Wrap in plastic wrap and refrigerate until ready to use.
- Preheat oven to 350°F (175°C). Melt butter in a large skillet over medium heat. Add sliced apples and brown sugar, then sprinkle with cinnamon, nutmeg, and ginger. Cook until apples are softened.
- In a small bowl, whisk lemon juice and cornstarch together. Stir the mixture into the apples and cook until the sauce thickens. Add vanilla, stir, and let the filling cool.
- On a parchment-lined baking sheet, roll the chilled dough into a 1/4-inch-thick circle. Spoon the cooled apple mixture into the center, leaving a 2- to 2½-inch border.
- Fold the edges of the dough over the filling, pleating as you go. Whisk together egg yolk and water to make an egg wash, then brush over the crust edges. Sprinkle with turbinado sugar.
- Bake for 45–60 minutes, or until crust is golden brown and fully cooked through. Let cool slightly before slicing. Serve warm with whipped cream or ice cream.
Notes
Baking Tips: Chill your dough before rolling for extra flakiness. Allow the apple filling to cool before assembling to prevent soggy crust. Don’t overfill — leave at least a 2-inch border. Brush with egg wash and turbinado sugar for that golden bakery-style shine.
Serving Suggestion: Serve warm with whipped cream or a scoop of vanilla ice cream.
Serving Suggestion: Serve warm with whipped cream or a scoop of vanilla ice cream.