Apple Crostata with Cinnamon Mascarpone & Caramel Drizzle
Crostatas are hands down my favorite kind of pie to make because they are so easy and forgiving thanks to the no-fuss crust made right on the baking sheet. Only one dough needed and no fussing over perfect pie crust edges! Apple is my go-to crostata during the Fall and Winter months and is a dessert! It can also be made non-vegan and gluten free with the same method by swapping out a couple ingredients-click here for that version of this recipe! You can also save the extra step making the dough and substitute store-bought pie dough for an easy delicious shortcut! Any way you slice it, I hope you “fall” in love with this easy, delicious, and versatile apple pie!
Makes: Approximately 1 8 or 9 inch pie-about 6 servings
Prep Time: Approximately 30 minutes
Inactive Time: Approximately 25 minutes
For Crostata Dough:
- 1 1/4 cups all purpose flour
- 2 or 3 tablespoons granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter cold and cubed
- 4 tablespoons ice water
- 1 egg beaten with a splash of water to brush over edges of dough or 1 tablespoon heavy cream
For Apple Filling:
- 3 large Gala apples
- 1/4 teaspoon fresh grated orange or lemon zest
- 3-4 Tbs granulated sugar
- 1/2 tsp cinnamon
For Streusel Topping:
- 1/4 cup all purpose flour (I like almond flour for this streusel)
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 2-3 tablespoons unsalted butter
(See recipe below for optional Cinnamon Mascarpone Cream and link to my easy go-to homemade caramel recipe.)
Instructions for Crostata Dough:
- Add flour, sugar, and salt to a food processor and blend a few seconds to combine.
- Add cold cubed butter to flour and pulse until the butter has broken down into pea sized chunks.
- Add 1 Tbs of ice water at a time, pulsing after each one. If dough seems to come together before adding the last Tbs of water don’t add the last of it. If the dough is too dry, add more water, one teaspoon at a time. Mix until everything combines to form a loose dough.
- Pour out the loose dough onto a piece of plastic wrap and form into a ball.
- Pat the dough ball down into a disk. Wrap the dough disk and place in the refrigerator to chill for a couple hours.
- Place a piece of parchment paper on a baking sheet or line it with silicone mat. Dust with a little flour and place the chilled dough on top of the flour. Place another piece of parchment paper on top of the dough and using a rolling pin, roll out into approximately 8 or 9 inch circle about 1/4inch thick.
- Remove the parchment paper.
- Place the baking sheet with pie crust in the refrigerator to chill while you make apple filling.
- Preheat oven to 425.
Instructions for the Apple Filling:
- Peel, core, and cut the apples into thin slices. Toss the slices with the orange zest, cinnamon and sugar. Spoon apple filling onto dough leaving an 1 1/2 inch border around edges.
For Streusel Topping:
- Combine the flour, sugar, salt, and cinnamon in a bowl. Add the butter and mix with a fork or fingers until the mixture is crumbly.
Remove the baking sheet with chilled dough from the fridge. Add the apple filling into the center leaving only 1-1 1/2 inch border. Gently fold the edges around the apple filling, slightly crimping edges together. If they break apart a little it’s okay, just crimp those pieces together with your fingers. (This pie is meant to look rustic so it’s all good!) Brush edges of dough with a little egg wash or heavy cream to ensure the crust browns up nicely in the oven. You can sprinkle a little sugar over edges of dough too, if desired. Sprinkle streusel topping over pie filling and bake for 20 to 25 minutes, until the crust is golden and the apples are tender. Serve warm or at room temperature. I highly recommend serving with a drizzle of caramel and a dollop of cinnamon mascarpone whipped cream on top.
For Cinnamon Mascarpone Cream:
Whip 4 ounces mascarpone and 3 tablespoons sugar with 1/2 cup whipped cream and one teaspoon pure vanilla extract. Whip on high a minute or so until semi firm peaks form. Add in 1/2 teaspoon ground cinnamon and mix another few seconds until incorporated.
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