Homemade Italian Apple Crostata
User Reviews
4.7
33 reviews
Excellent
Homemade Italian Apple Crostata
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This Homemade Apple Crostata is filled with Italian Pastry Cream, sliced apples and chopped Pecans. A delicious dessert that you can serve anytime!
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Ingredients
CROSTATA PIE CRUST
- 1 crust Crostata dough recipe or store bought pie crust
- 2 apples (sliced, thin but not too thin)
ITALIAN CREAM FILLING
- ¼ cup butter (softened)*
- ⅓ cup + 3 tablespoons granulated sugar (103 grams total)
- 1 large egg (room temperature)
- ½ teaspoon vanilla
- ⅓ cup all purpose flour
- ¼ cup + 3 tablespoons milk (room temperature) (105 grams total)
- ¾ cups chopped pecans (or walnuts, almonds or hazelnuts)
*I use salted butter, if you use unsalted then add ¼ teaspoon of salt when adding the flour.
For room temperature remove from the fridge 45-60 minutes before using.
EXTRAS
- 1 tablespoon lemon juice
Instructions
- Make the Crostata Crust.** Refrigerate for 30 minutes.
CROSTATA PIE CRUST
- Pre-heat the oven to 350F (180C). Lightly grease and flour an 8 inch (22 cm) pie dish.
- If you are using my homemade Italian pie dough then it will have to be chilled for 30 minutes, if you are using a store bought crust then you are ready to go.
- If making homemade then remove the dough from the fridge and roll (half the dough) on a lightly floured flat surface with a lightly floured rolling pin to 1/8″ thickness, then place in the prepared pie dish, if using a store bought then place directly in the dish, trim the dish of any extra dough, prick the dough with a fork.
- Peel and slice the apples, (sprinkle with a tablespoon of lemon juice so that the apples do not turn brown). Cover the top of the dough with the apple slices.
ITALIAN CREAM FILLING
- In a large bowl beat on medium speed the butter and sugar until creamy, add the egg and vanilla and beat to combine, add the flour and again beat mix, add the milk and beat to combine well.
- Pour the filling on top of the apple slices, smooth the filling with a knife. Sprinkle the chopped nuts on top and bake for approximately 30-35 minutes. If you find the nuts starting to brown too much then cover the pie with foil (like a tent) and continue to bake. Let cool completely before serving. Enjoy!
Notes
- I personally always reach for Royal Galla or Fuji, but you could also use Cortland, Crispin, Northern Spy, Newton Pippin, Rome Beauty, Winesap, Honeycrisp, McIntosh or Braeburn or even Empire apples.
- Golden delicious apples are ok to use also as long as you combine them with a firmer apple, they don’t stay as firm when baked although the taste is delicious.
- If you decide to make your own crostata dough, you will have about half the dough leftover, with the leftover you could make cut out cookies, a savory rustic pie, or even an Italian chocolate pie.
- Store any leftover apple crostata in the fridge. Wrap it well in plastic wrap or place in an airtight container, it will last 3-5 days in the fridge. It’s not advised to freeze as the filling could separate.
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
39mg
(13%)
Sodium
147mg
(6%)
Potassium
138mg
(4%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
253IU
(5%)
Vitamin C
3mg
(3%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 147mg | 6% |
| Potassium | 138mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
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