Apple Crostata (Ina Garten)

"This recipe is from Ina Garten, the "Barefoot Contessa". Prep time includes the hour that the pastry dough is in the frig."
photo by ladyjaypee1 photo by ladyjaypee1
photo by ladyjaypee1
photo by Christinasteinman75 photo by Christinasteinman75
Ready In:
1hr 25mins
1 Crostata




  • For Pastry: Place the flour, sugar and salt in a food processor fitted with a steel blade.
  • Pulse a few times to combine.
  • Add the butter and pulse 12-15 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.
  • Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
  • Turn the dough onto a well floured board and form into a disc.
  • Wrap in plastic and refrigerate for at least one hour.
  • Meanwhile-- preheat over to 450 degrees and make filling.
  • After the dough has been in frig for one hour-- Roll pastry into an 11-inch circle and transfer to baking sheet.
  • For Filling: Peel, core and cut apples into 8ths.
  • Cut each wedge into 3 chunks.
  • Toss with orange zest.
  • Cover tart dough with the apples leaving a 1 1/2 inch border.
  • Make topping: Combine flour, sugar, salt, cinnamon and allspice in bowl of food processor fitted with a steel blade.
  • Add the butter and pulse until mixture is crumbly.
  • Pour into a bowl and rub it with your fingers until it starts holding together.
  • Sprinkle evenly over apples.
  • Gently fold the border over the apples to enclose the apples, pleating it to make a circle.
  • Bake for 20-25 minutes until the crust is golden and the apples are tender.
  • Allow to cool.
  • Serve warm or at room temperature.

Questions & Replies

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  1. I started making this "apple pie" for my family in '04, it's one of my our favorites. Omitted orange zest & added 1/3 cup equal parts brown sugar & sugar to filling. Lower tempt to 350 & baked for 35-40 minutes. Chill pie prior to baking ??
  2. Just made this crostata. Not that great. You can taste the salt and also too much butter. Butter in the crust and 1/2 stick with the apple mixture too much. Won’t make it again
  3. WAY too much sugar in the crust. The crust should have a mild savory flavor compared with the fruit inside. Too much sugar inside too. Yuck.
  4. If I could give this recipe more than 5 stars, I would! I needed a recipe to use up some delicious pears, so I made this using a refrigerator pie crust and sliced pears. I changed up the spices in the topping to a pinch of ginger and the cinnamon, and I omitted the zest. With a pre-made pie crust, this recipe was extra easy! One of my guests had THREE slices!!
  5. I have been making this for about three years. It is the only dessert I make any more. My family did not care for the orange so I use lemon zest and sprinkle with a little lemon juice. Today I added cherries...fresh, pitted, and a tiny bit of coconut, natural, shredded, organic, on top. This is what everyone expects at my home. Easy and wonderful. I, too, use the Pillsbury crusts...the roll out one.



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