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.