Welcome Fall with this Homemade Apple Crostata filled with Italian Pastry Cream and chopped Pecans. A delicious Dessert Recipe.

Homemade Apple Pie

It’s been a while since I made a Crostata and I actually tasted this Apple Crostata at a friend’s house awhile ago. She told me found the recipe from an Italian Blogger, Misya.

It was so good I knew I needed to share it. So for the crust, I used my Crostata recipe, and I decided that I would use the perfect nut. The one that I consider the one that best compliments an apple!

Yup, pecans!

Although if you wanted, you could also use, chopped walnuts, hazelnuts or even almonds.

I also think the choice of apple in a pie or crostata, makes a big difference too.

What are the best Apples for Baking?

I personally always reach for Royal Galla or Fuji, but you could also use Cortland, Empire, Crispin, Northern Spy, Newton Pippin, Rome Beauty, Winesap, Honeycrisp or Braeburn.

This recipe uses an easy Italian Pastry cream, no need to cook it, just beat it up and pour over the sliced apples, sprinkle with the chopped nuts and bake.

It’s so good it doesn’t even need a scoop of ice cream, although if you want you can certainly serve it with a scoop or two, I won’t judge!

More Delicious Fall Desserts

Homemade Pumpkin Pie with Maple Whipped Cream

Creamy Orange Cheesecake Tarts

Chocolate Vanilla Berry Panna Cotta Tart

Italian Lemon Crostata

If you are looking for a special Dessert for Thanksgiving rather than the usual Pumpkin Pie, this Homemade Apple Crostata with a couple of sliced apples, an Italian Pastry cream filling and a sprinkle of Chopped Pecans,

may just be what you are looking for! Enjoy.

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4.58 from 7 votes

Homemade Apple Crostata

Welcome Fall with this Homemade Apple Crostata filled with Italian Pastry Cream and chopped Pecans. A delicious Dessert Recipe.

Course Desserts

Cuisine Italian

chilling time 30 minutes

Servings slices

Calories 306kcal

Author Rosemary Molloy

Ingredients

CROSTATA PIE CRUST

▢ 1 Crostata dough recipe
▢ 2 apples (sliced, thinly sliced / but not too thin)

ITALIAN CREAM FILLING

▢ 1/4 cup butter (room temperature)*
▢ 1/3 cup + 3 tablespoons granulated sugar
▢ 1 egg (room temperature)*
▢ 1/2 teaspoon vanilla
▢ 1/3 cup all purpose flour
▢ 1/4 cup + 3 tablespoons milk (room temperature)*
▢ 3/4 cups chopped pecans (or walnuts, almonds or hazelnuts)

* room temperature - remove from fridge 30 minutes before using.

US Customary - Metric

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.
Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness. Transfer to prepared pie dish. Trim the dish of any extra dough. And prick the dough with a fork.
Peel and slice the apples, (sprinkle with a tablespoon or 2 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, approximately 3 minutes, then add the egg and vanilla and combine, add the flour and mix, then add the milk and beat to combine.
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. Let cool completely before serving. Enjoy!

*Because of the Italian cream Pie should be refrigerated.

**This recipe requires half the recipe, the remaining dough can be frozen for future use.

Nutrition

Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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