80 hrs 25 mins
Chicagoland Chef du Jour's Note:
The easiest way to serve "Apple Pie" without the fuss. I Love the rustic presentation. Ina's recipe, inspired by George Germon and Johanne Killeen Cucina Simpatica. Prep time is total time including chilling the dough.
My Private Note
Units: US | Metric
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup very cold unsalted butter, diced
- 2 tablespoons ice water
- 1 1/2 lbs apples, ie. McIntosh, Macoun (3 large) or 1 1/2 lbs empire apples (3 large)
- 1/4 teaspoon grated orange zest
- 1/4 cup flour
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 4 tablespoons cold unsalted butter, diced
- 1 egg, mixed, for egg wash
- 1For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine.
- 2Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube.
- 3Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
- 4Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
- 5Preheat the oven to 450 degrees F.
- 6Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
- 7For the filling: peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
- 8Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade.
- 9Add 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.
- 10Gently fold the border over the apples to enclose the dough, pleating it to make a circle. No need to make the circle perfect.
- 11Brush wit egg wash.
- 12Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Check to see if apples are tender. It may take longer to bake depending on the size and type of apple. Gala & Granny smith may take longer, I slice thinner.
- 13Allow to cool.
- 14Serve warm or at room temperature.
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Nutritional Facts for Apple Crostada by Ina Garten
Serving Size: 1 (180 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 442.1
- Calories from Fat 219
- Total Fat 24.3 g
- Saturated Fat 14.9 g
- Cholesterol 92.0 mg
- Sodium 162.7 mg
- Total Carbohydrate 54.6 g
- Dietary Fiber 4.6 g
- Sugars 29.2 g
- Protein 4.4 g