Apple Crostata

Apple Crostata

Servings: 6 Prep: 30 Minutes Cook Time: 20-25 Minutes


For the Crust:

1 Cup Flour

4 Tbsp Sugar

1/4 Tsp Salt

1 Stick Unsalted Butter, chilled and diced

3-6 Tbsp Cold Water

For the Filling:

6- 8 MacIntosh apples, peeled, cored, and diced into 1/2-inch cubes

1/2 Tsp Cook’s Pure Orange Extract

1 Tsp Cook’s Pure Alcohol-Free Vanilla Flavor

1/4 Cup Flour

1/4 Cup Sugar

1/4 Tsp Salt

1/4 Tsp Cinnamon

1/8 Tsp Ground Allspice

4 Tbsp Unsalted Butter


Egg, lightly beaten. Sugar for dusting.


Preheat the oven to 350 degrees Farenheit.

For the Crust:

In a large bowl, combine the flour, sugar, and salt together. Add in the diced butter and smoosh the butter together with the flour between your fingers. Work the butter into the flour and sugar until the butter pieces are the size of small pebble or slightly larger than peas. Add in the cold water, starting with 3 tbsp and working up, so that the dough comes together into a ball. From the pastry into a disk, wrap it in plastic wrap,  and then refrigerate for at least 1 hour.

For the Filling:

Combine the diced apples and extracts in a large bowl, and set aside. In a smaller bowl, combine the flour, sugar, salt, cinnamon, and allspice. To the spiced sugar mixture, add in diced butter and combine with fingers until all the ingredients are totally combined in and the mixture is a sand-like texture.


Roll out the pastry dough into an oval of about 1/4-inch thickness. Place apples in the center, leaving about 3 inches of space around the filling. Top the apples with the sugar-spice mixture. Fold the pastry crust over the sides of the apples. Brust the top of the pastry with egg and sugar. Bake for 20-25 minutes or until pastry is golden brown and the apples are soft.

*Recipe adapted from Barefoot Contessa Parties!