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Apple Crostata

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The Carriage House Inn's Apple Crostada

Our apple crostata is easy to make and delicious.

It’s September again and you know what that means in Lynchburg and Central Virginia?  Apples are found in abundance at farm stands, in the Community Market in downtown Lynchburg and in the local grocery stores.  It’s one of the times of year we can buy local fruits in our grocery stores.  This months recipe is one we serve as a fruit dish during September and October at The Carriage House Inn Bed & Breakfast.  I have also made this as a dessert for a family dinner or when having friends over for just coffee and dessert.  Anyway, you serve it, it is delicious!

Apple Crostata served with whip cream and a mint leaf.

Ingredients:

  • 1 refrigerated pie crust, at room temperature
  • 1 1/2 pounds McIntosh or Empire apples
  • 1/4 teaspoon grated orange zest
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 4 tablespoons cold, unsalted butter, diced

Directions:

  1. Preheat oven to 450 degrees.
  2. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface.  Transfer it to a baking sheet.
  3. For the filling, peel, core and cut the apples into 8 wedges, which are then cut into 3 chunks.  Toss the chunks with the orange zest.  Cover the crostata dough with the apple chunks leaving a 1 1/2-inch border.
  4. Combine the flour, sugar, salt, cinnamon and allspice in the bowl of a food processor fitted with a steel blade.  Add the butter and pulse until the mixture is crumbly.  Pour into a bowl and rub it with your fingers until it starts holding together.  Sprinkle evenly on the apples.  Gently fold the border over the apples to partially enclose the dough and apples, pleating it to make a circle.
  5. Bake the crostata for 20-25 minutes, until the crust is golden and the apples are tender.  Allow to cool.  Serve warm or at room temperature.

Helpful Hints:

  • You can use a blender to make the crumb topping, just watch carefully not to pulse it too finely.
  • We serve this with fresh whipped cream or vanilla ice cream when serving as a dessert.