My daughter discovered Caramel Apple Crostata, on a trip to the beach. She was excited to tell me about it.
Warm Apple Crostata, in a puddle of caramel, with a scoop of ice cream. What’s not to like? Sounds like a classic. The next trip, I had to see what the fuss was about. I found the restaurant, overlooking the beach. I just knew this crostata was going to be everything. I was disappointed. I could taste, they used a packaged pie dough. The ice cream and caramel sauce were premade. It’s expected. That's what restaurants do. They sell Sysco products.
When I got home, I went right to work on this recipe. My crostata blows the restaurant version out of the water! This is a family favorite, and I'm sure it will be yours too. This recipe can be doubled. It makes a large pizza-sized crostata.
A YouTube cooking tutorial is available by clicking this link.
CARAMEL APPLE CROSTATA
CRUST:
Single crust (see The Righteous Kitchen's All Butter Pie Crust recipe)
FILLING:
2 Tablespoons all purpose flour
1/3 Cup sugar
1 Teaspoon cinnamon
2 Tablespoons butter
3 Granny Smith apples, peeled, cored, sliced to 1/8" thickness. Reserve 1/2
of an apple for the center of crostata
1 Tablespoon lemon juice
WASH:
1 Egg, scrambled
1 Tablespoon sugar, for sprinkling on crust, optional
DIRECTIONS:
Cut a piece of parchment paper, to fit a 9 X 13" baking tray. Set aside. Place filling ingredients in a large mixing bowl, stirring to coat. Set aside. Preheat oven to 350. Mix pie dough. Shape into a disk. Remove parchment paper from baking tray, and set on counter. This is where you will roll the dough. Place dough onto the center of parchment paper. Cover with a large sheet of plastic wrap. Roll dough into a 10" circle, between parchment paper and plastic wrap. Place the halved apple, cored side down, in the center of the rolled dough. Arrange the sliced apples, cored side down, around the center apple. Brush, inside, exposed dough, with egg. Bring up sides of dough; using your hand, behind parchment paper. Lift and press dough, around apples. Release parchment paper as you work your way around crostata. Transfer crostata, with parchment to baking tray. Repair any cracks in dough, by pinching dough together. Brush with egg. Sprinkle with sugar, if desired. Bake at 350 degrees for approximately 60 minutes, until crust is golden brown. You may add 2 or 3 rounds of wash, depending how golden you want the crostata. Serve with Florene’s Vanilla Ice Cream and Michelle's Salted Caramel.
Single crust (see The Righteous Kitchen's All Butter Pie Crust recipe)
FILLING:
2 Tablespoons all purpose flour
1/3 Cup sugar
1 Teaspoon cinnamon
2 Tablespoons butter
3 Granny Smith apples, peeled, cored, sliced to 1/8" thickness. Reserve 1/2
of an apple for the center of crostata
1 Tablespoon lemon juice
WASH:
1 Egg, scrambled
1 Tablespoon sugar, for sprinkling on crust, optional
DIRECTIONS:
Cut a piece of parchment paper, to fit a 9 X 13" baking tray. Set aside. Place filling ingredients in a large mixing bowl, stirring to coat. Set aside. Preheat oven to 350. Mix pie dough. Shape into a disk. Remove parchment paper from baking tray, and set on counter. This is where you will roll the dough. Place dough onto the center of parchment paper. Cover with a large sheet of plastic wrap. Roll dough into a 10" circle, between parchment paper and plastic wrap. Place the halved apple, cored side down, in the center of the rolled dough. Arrange the sliced apples, cored side down, around the center apple. Brush, inside, exposed dough, with egg. Bring up sides of dough; using your hand, behind parchment paper. Lift and press dough, around apples. Release parchment paper as you work your way around crostata. Transfer crostata, with parchment to baking tray. Repair any cracks in dough, by pinching dough together. Brush with egg. Sprinkle with sugar, if desired. Bake at 350 degrees for approximately 60 minutes, until crust is golden brown. You may add 2 or 3 rounds of wash, depending how golden you want the crostata. Serve with Florene’s Vanilla Ice Cream and Michelle's Salted Caramel.
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