Welcome Fall with this Homemade Apple Crostata filled with Italian Pastry Cream and chopped Pecans. A delicious Dessert Recipe.
Homemade Apple Pie
Homemade Apple PieIt’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
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.
Homemade Apple Crostata
Ingredients
CROSTATA PIE CRUST
- 1 crust Crostata dough recipe or store bought pie crust
- 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.
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
Nooshin says
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.
Rosemary says
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.
Chantal says
That was an excellent dessert, thank you for sharing!
Rosemary says
Hi Chantal, thanks glad you enjoyed it. Have a great weekend.
Maria says
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 .
Rosemary says
Hi Maria, thanks so much glad you enjoyed both. The crostata sounds delicious. Take care.
Suzanne says
My cream filling did not set up. Could it be because I over mixed the butter and sugar?
Rosemary says
Hi Suzanne, did you beat for only 3 minutes? And I don’t understand why it didn’t set, did you bake it?
L says
Hi
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?
Thank you
Rosemary says
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.
Patty says
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?
Rosemary says
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..
Rosemary says
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?
Rosemary says
Hi Bernadette, yes it should be refrigerated because of the Italian cream, thanks I just made a note of that. Have a wonderful Sunday.
Jan says
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.
Rosemary says
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!
Rosemary says
Hi Debra, thanks I hope you both enjoy it. Have a great weekend.
Ane says
Hi
Can corn starch be substituted for the flour in the cream filling.
Rosemary says
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.
Rosemary says
Hi Linda, thank you, and yes a little different but delicious.