This Homemade Apple Crostata is filled with Italian Pastry Cream, sliced apples and chopped Pecans. A delicious dessert that you can serve anytime!
It’s been a while since I made a Crostata and I actually tasted this Apple Crostata at a friend’s house awhile ago. It was so good I knew I needed to share it.
- Crostata dough or store bought pie crust
For the Cream Filling
- Butter – I use salted butter, if you use unsalted then add a bit of salt
- Sugar – granulated sugar
- Egg – a large room temperature egg
- Vanilla – vanilla extract
- Flour – all purpose flour
- Milk – I use either 2% or whole milk – room temperature
- Pecans – coarsely shopped
The refrigerated ingredients should be room temperature so remove from the fridge approximately 45-60 minutes before using, if your house is cooler than maybe a bit sooner.
How to make an Apple Crostata
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 or 2 of lemon juice so that the apples do not turn brown). Cover the top of the dough with the apple slices.
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 mixture 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.
What are the best Apples for Baking?
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.
What can I substitute for the pecans?
You could substitute with chopped walnuts, almonds or even hazelnuts.
How to store the Crostata
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.
What to make with leftover dough
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.
It’s so good it doesn’t even need a scoop of vanilla ice cream, although if you want you can certainly serve it with a scoop or two if you want. Enjoy!
More Crostata Recipes
- Homemade Nutella Crostata
- Roman Ricotta Crostata
- Classic Italian Crostata
- Italian Pistachio Ricotta Crostata
Homemade Italian Apple Crostata
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.
- 1 tablespoon lemon juice
- 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!
Updated from September 24, 2018.
Hi dear Rosemary, I hope you are doing well. I made this Crostata and I really enjoyed it, it was perfect as always and thank you for sharing it. But would you please tell me how many days I can keep it at room temperature. Thank you for letting me know.
Hi Nooshin, thanks so much, so glad you liked it. Because it has pastry cream in it, I would keep it in the refrigerator. It should last 3-4 days in the fridge. Happy New Year and take care.
That was an excellent dessert, thank you for sharing!
Hi Chantal, thanks glad you enjoyed it. Have a great weekend.
Absolutely beautiful !
This recipe is a keeper so is your jam crostata ! I have made it numerous times for family and friends they love it .
I make it with rhubarb and raspberry jam that I make .
Hi Maria, thanks so much glad you enjoyed both. The crostata sounds delicious. Take care.
My cream filling did not set up. Could it be because I over mixed the butter and sugar?
Hi Suzanne, did you beat for only 3 minutes? And I don’t understand why it didn’t set, did you bake it?
My filling was liquid, not quite as thick as yours, I baked it at 350F
I removed it after 35 min but the filling did not set, I cut it but had to put it in the fridge
Hopefully it will set tomorrow
The pie was actually getting dark on the outside which is why I removed it.
Did I do something wrong?
Hi L I am not sure why it would be liquid, are you sure you added the flour? It should have been cooked after 35 minutes. Let me know.
Am going to try this, looks delicioso! Happy to have found you and your recipes! Went to Misya’s website but I can’t read Italian LOL! Would love to follow her also. Is there a way to translate her site to English?
Hi Patty, thanks so much, the only way I can think of to translate her recipes would be to use google translate. Although how well google translates can sometimes be pretty scary lol.
Janet Guglielmo says
I don’t see any where in your recipe on how to make the Crostata dough. I have looked and looked its just not there..
Hi Janet, I actually link to the crostata recipe twice, once in the blog post and once in the recipe. Sorry you missed it, but here is the link. https://anitalianinmykitchen.com/crostata-italian-pie/ . I hope you enjoy it. Have a great weekend.
BERNADETTE NIEBUHR says
Does this require being stored in the refrigerator or can it be stored at room temp?
Hi Bernadette, yes it should be refrigerated because of the Italian cream, thanks I just made a note of that. Have a wonderful Sunday.
For those who may be hesitating! I made this and took to the office (willing guinea pigs) and it was a total hit! I will be making this again, for sure. I confess I used a store bought pastry crust (NOT the national brand…yuck) which added to the ease of preparation. Pears, maybe? A simple, yet elegant dessert. Thank you.
Hi Jan, thanks so much, so glad it was a hit. And yes store pie pastry does make it easier. And if you try it with pears let me.
Debra Chohamin says
I can’t wait to try this myself, and I e-mailed it to my sister too!
Hi Debra, thanks I hope you both enjoy it. Have a great weekend.
Can corn starch be substituted for the flour in the cream filling.
Hi Ane, I have never done it, but apparently you can, it’s a one for one substitution. Let me know how it goes.
Ciao Chow Linda says
I’ve never seen a recipe for crostata using apples and pastry cream, but why not? It looks delicious, especially with those nuts on top.
Hi Linda, thank you, and yes a little different but delicious.