Apple Crostata
This classic Italian Apple Crostata with tender pastry and warm, flavorful apple filling has everything you need for a holiday dessert or a cozy, winter night in!
If you’re looking for an authentic Italian recipe that you can make quickly, you’ve come to the right place!
What is apple crostata?
Apple Crostata, also known as crostata di mele, is an Italian apple pie or tart. Usually, the top is open or covered with a pastry lattice. In Italy, it would be rare to find a freeform apple crostata. Crostata of all varieties are most often baked in pie pans or flan pans.
According to my dad, my late nonna always made her crostata di mele with a lattice pastry topping and it brought back sweet memories for him. It’s because of this that I have always and will always add the lattice topping. Plus, it looks so lovely, don’t you think?
Why you will love this recipe
- Italian Classic: just like my strawberry crostata and crostata di marmellata, this crostata wouldn’t be out of place at any Italian table, served with a strong espresso or a glass of vin santo.
- Flavor: Tasting exactly like a crostata di mele from a trattoria in the hills of northern Italy, this crostata combines an easy pasta frolla crust with lemon scented apple filling.
- Simple: Using my famous quick olive oil pastry, my apple crostata comes together very quickly with no waiting for the pastry to rest.
- Seasonal Favorite: Just like my Apple Cake or Turnovers, this apple crostata recipe makes the most of the best apples of the season.
Ingredients
- All Purpose Flour – Use standard all-purpose flour for this apple crostata recipe. Avoid self-rising flour since we’ll be adding baking powder separately.
- Granulated Sugar – Plain white granulated sugar works perfectly here.
- Lemon Zest – Only zest the bright yellow part of the lemon, as the white pith underneath can be bitter.
- Baking Powder – Helps the crust become slightly airy and soft.
- Grappa – Adds more than just flavor; the alcohol enhances the texture of the apple crostata pie crust.
- Olive Oil – I recommend using regular olive oil, but you can opt for extra virgin or light olive oil. If using extra virgin, choose a milder one to keep the flavor balanced.
- Apples – Use all of one variety or mix it up. I like to use granny smiths but also golden delicious or pink lady apples.
- Powdered Sugar – You’ll just need a spoonful to dust the top of the apple crostata after baking.
While apples are in season, buy extra apples so that you can make my apple compote. It’s delicious for breakfast with a spoonful of yogurt.
How to Make Apple Crostata
Peel, core, and cube the apples (½ inch). In a skillet, combine the apples with sugar and lemon juice.
Place over medium-high heat, stirring occasionally. Cook until the apples are softened and the liquid has absorbed, then turn off the heat and let cool.
Stir the beaten eggs, oil, grappa, lemon zest, and vanilla extract into the dry ingredients.
Bring the dough together with your hands to form a ball.
Divide the dough into two portions. Roll out the larger portion between parchment paper to fit the prepared tart pan.
Transfer the rolled dough to the pan and remove the top layer of baking paper. Press the dough into the edges and trim any excess.
Fill the pastry lined pan with the cooled apples.
Roll out the remaining dough and cut into thick strips. Arrange the strips in a lattice pattern on top of the apples.
Bake the apple crostata until golden brown then shower with powdered sugar before serving
Marcellina’s Hint: Don’t overwork the dough. Knead it lightly but gently to form a ball. Overworking the dough will make it tough. This is an easy pastry dough that will come together quickly.
Substitutions
- Olive Oil – Replace olive oil with peanut oil or avocado oil. Both options still provide plenty of nutrients.
- Grappa– Substitute Grappa with milk, chilled water, or soda water to create an alcohol-free version.
- Powdered Sugar – Instead of dusting this powdered sugar after baking, sprinkle the apple crostata with a generous amount of granulated sugar before baking.
Variations
- Decadent – Add a layer of Italian pastry cream under the apples for a decadent dessert.
- Apple Pie Spice – add half a teaspoon of ground cinnamon or apple pie spice to the pie crust instead of the lemon zest and another half a teaspoon of ground cinnamon or apple pie spice plus 2 tablespoons of water to the filling instead of lemon juice.
- Apple and Pear Crostata – If you don’t have as many apples as needed, substitute two pears for two apples to make an apple and pear crostata.
Equipment
You’ll need standard baking tools like bowls, measuring cups, and spoons, along with a rolling pin. Most importantly, you’ll need the right tart pan. For this apple crostata, a 10-inch (25cm) tart pan with a removable base is ideal, though a similarly sized pie pan will also work.
Storage
Store for a day or two at room temperature in a covered container or plate. Pop it into the refrigerator (in a covered container) to keep for up to 5 days.
Top Tips
- Both the dough and the filling can be made a day in advance. It’s not recommended that the apple crostata be assembled in advance because the apple filling can release extra liquid causing the pastry to become soggy.
- Try using a combination of tart and sweet apples, such as Granny Smith and pink lady, to balance the flavor and texture of the filling. Be sure to cook the peeled and chopped apples until the liquid has evaporated to prevent soggy pastry.
- Don’t worry if you’ve never made pie dough before. My olive oil pastry dough is so forgiving and you can easily patch up holes, cracks, and any shortcomings. This is the ideal recipe for beginner bakers.
- Avoid overworking the dough to prevent gluten development, which can make the pastry tough. When rolling out the dough, use two sheets of non-stick parchment paper. Lightly press the dough to flatten and sprinkle with flour on both sides to keep it from sticking. If it sticks to the parchment, carefully remove the sheet and sprinkle with extra flour.
- Check the apple crostata towards the end of the baking time. Everyone’s oven is different and can bake at a different rate. When done the apple crostata will be deep golden brown.
FAQ
It depends on the filling. In this case, the apple filling doesn’t need to be refrigerated particularly is the weather is cool. After 24 hours, I prefer to refrigerate this type of crostata because the juice from the fruit can make the pastry soggy.
Crostata filled with fruit jam doesn’t need to be refrigerated. However, if the crostata is filled with ricotta or pastry cream, it should be kept refrigerated.
Crostata is an Italian word that means tart or pie in English. It doesn’t mean that it is a rustic pie but it can be. Most crostata in Italy are formed in a tart or pie pan and have an open top or are trimmed with a pastry lattice.
The answer to this is quite simple. A galette is a French tart or pie while a crostata is the Italian version. Both have a pastry base, can have a variety of fillings, and are generally open or have a lattice top.
Serving suggestions
Serve a wedge of Apple Crostata with –
- Mascarpone Ice Cream or vanilla ice cream
- caramel sauce from my Chocolate Cake with caramel recipe
- a dollop of Mascarpone Cream
- Italian pastry cream
- whipped cream
Related Recipes
Cinnamon Panna Cotta with Apple Crumble topping
Puff Pastry Apple Tart
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Apple Crostata Recipe
Ingredients
- 5 apples or 6 small apples
- ½ cup (100 grams) granulated white sugar
- 2 tablespoons lemon juice
Pastry
- 3¼ cups (405 grams) all purpose plain flour
- 2 teaspoons baking powder
- ¾ cup (150 grams) granulated white sugar
- pinch salt
- 2 eggs beaten
- ½ cup (120mls) olive oil
- 3 tablespoons grappa
- 1 teaspoon vanilla extract
- finely grated zest of one lemon
Instructions
Apple Filling
- Peel, core and cut the apples into cubes (about ½ inch).
- Add the apples to a skillet together with the sugar and lemon juice.
- Place over medium high heat. Stirring every now and then. The apples will release quite a bit of liquid.
- Continue cooking and stirring regular until the apples are nice and shiny and the liquid has been absorbed, turn off the heat and let them cool.
Pastry
- In a mixing bowl, thoroughly combine flour, baking powder, salt, and sugar.
- Create a well in the dry ingredients. Pour in beaten eggs, oil, grappa, vanilla extract, and lemon zest.
- Using a fork or your fingers, gradually blend the wet ingredients into the dry mixture.
- Continue mixing until all flour is incorporated and dough is smooth. Knead gently for a short time.
- For optimal flavor, wrap dough in plastic and refrigerate for 30 minutes. If pressed for time, proceed to next step.
- Preheat oven to 350°F (180°C).
- Lightly oil or grease a 10-inch (25 cm) removable-bottom pie/flan pan.
- Divide gh into two unequal portions, reserving the smaller piece.
- Dust the larger dough portion with flour and place between two sheets parchment paper.
- Roll out the dough into a circle to fit the prepared pan. If the dough is sticking to the paper, dust the dough with a little more flour.
- Remove the top sheet of parchment paper then carefully roll the dough over the rolling pin. Transfer the rolled dough to the pan.
- Gently press the dough into the pan edges and trim any excess.
- Fill with the cooled apple filling.
- Combine the dough trimmings with the reserved dough.
- Roll the combined dough between parchment paper. The dough needs to be as long as the tart pan is wide.
- Cut the dough strip into thick strips and arrange in a criss cross manner over the filled crostata, trimming any excess.
- Bake in the preheated oven for about 30-40 minutes, checking halfway through. If the crostata is browning too quickly, loosely cover with foil.
- Let the crostata cool completely before sprinkling with powdered sugar and serving.
Notes
- The dough and filling can be prepared a day ahead, but don’t assemble the crostata early to avoid soggy pastry from excess liquid.
- For balanced flavor and texture, use a mix of tart and sweet apples like Granny Smith and Pink Lady.
- Cook the apples until the liquid evaporates to prevent sogginess.
- Olive oil pastry is beginner-friendly and easy to patch up holes or cracks.
- Avoid overworking the dough to prevent tough pastry from gluten formation.
- Roll the dough between two sheets of parchment, lightly pressing and sprinkling flour to prevent sticking. If it sticks, gently remove the parchment and add more flour.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This updated and improved recipe was first published here on January 4, 2018.
Glad you enjoy the crostata, Janet! Yes, the dough is grainy – that’s the feature of it. If you don’t like it you could probably substitute 1:1 with flour.
What a glorious apple pie tart! It’s simple to prepare and the cinnamon apple filling is the best!
Angie
I used this recipe to top an apple crisp, instead of traditional topping. BEST EVER.
That sounds really yummy! I do love this pastry!
Look delicious thanks definitely trying
I’m sure you will enjoy it!
This looks wonderful, and doesn’t sound too sweet. I have limited baking skills but I think I could manage this! Thank you!
This sounds like a real favorite. Love the olive oil in the pastry!
I love the look of this apple pie, something in between a crostata, a galette, and a pie. Can’t wait to try the pastry!
Yes, exactly Nicoletta…at first I thought it was a crostata. Then we my family saw it they said “Yum, Apple Pie!”.
Oh my Marcellina! I am such a nut for pies and this one looks fantastic. I LOVE the way you used the deep tart pan – it looks beautiful. Rustic and beautiful. We visited Sydney and the Blue Mountains this past fall. What a wonderful city! Have a terrific day 🙂
Isn’t Sydney amazing! I just love it and I’m glad you did too.
this looks very tasty marcellina! apple pies are always popular with everyone and this version looks great. have a great 2018. cheer sherry x
Happy 2018 to you too, Sherry!
It sure looks delicious and if you’ve baked it already twice in 2018, I will have to give it a try.
Yes, Linda, it is so good. I baked another one today, actually! I know you will enjoy it!