Name: Homemade Italian Apple Crostata
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 crust Crostata dough recipe or store bought pie crust; 2 apples (sliced, thin but not too thin); 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); 1 tablespoon lemon juice

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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!

Apple crostata on wooden board with apples and pecans.

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.

Recipe Ingredients

Crostata dough or store bought pie crust
Apple

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.

apple pie crostata how to make cream, apples in crostata, cream added, pecan topped

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!

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