Put an Italian twist on apple pie with this traditional apple crostata that's perfect for the season
This recipe is best made in the fall when apples are in season. You can also buy and use store-made pizza dough for your crostata, making this a truly simple recipe you can whip together quickly.
See video below for how-to instructions...
- 6 apples
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 4 tablespoons of room temperature butter
- Flour for dusting
- 1 500 g ball of pizza dough
- 2 tbsp maple syrup plus 2 tbsp for brushing the crust
- 1 cup heavy cream
- Preheat oven to 400 degrees. Place a pizza stone on the centre rack of the oven and preheat for 20 minutes.
- Peel and core the apples. Cut into quarters.
- In a mixing bowl, combine the apple pieces with the sugar and cinnamon. Toss to combine.
- On medium heat in a large sauce pan, melt 2 tablespoons of butter then add the apples and cook them for 15-20 minutes until the apples are soft and the sugar has caramelized the apples.
- Lightly dust a pizza peel or baking sheet with flour. By hand or using a rolling pin, stretch out the pizza dough into a 20-inch round circle.
- Spread the softened butter on the centre of the pizza dough, making sure to leave a 2-inch border.
- Place the cooked apples in the centre of the pizza dough and carefully fold the edges around the apples to create the crust.
- Transfer to the pizza stone and bake for 15-20 minutes until the crust is golden brown.
- Brush the crust with 2 tablespoons of maple syrup.
- In a mixing bowl whisk the heavy cream with the remaining 2 tablespoons of maple syrup unit it reaches soft peaks.
- Cut the crostata into slices and serve with a dollop of the maple whip cream.