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🍏✨ Apple Crostata – A Rustic Italian Dessert You’ll Love! 🇮🇹
Looking for a simple, rustic, and delicious Italian-American dessert? Apple Crostata is the perfect balance between a tart and a pie, featuring a flaky, buttery crust and a spiced apple filling that melts in your mouth! This traditional Italian dessert is easy to make and perfect for any occasion.
In this episode, we’ll take you step-by-step through the process of making homemade Apple Crostata, from preparing the perfect pastry dough to assembling and baking this golden, crispy, and beautifully rustic dessert.
🔥 Key Ingredients You'll Need:
All-Purpose Flour (For the Flaky Crostata Crust!)
Unsalted Butter (Cold for the Perfect Dough Texture)
Sugar (For Just the Right Sweetness!)
Egg Yolk (Adds Richness to the Dough)
Apples (Granny Smith, Honeycrisp, or Golden Delicious for the Best Flavor!)
Cinnamon & Nutmeg (Classic Warm Spices)
Lemon Juice (To Enhance the Apple Flavor & Prevent Browning)
Apricot Jam (Optional, for a Glossy Finish!)
👨🍳 Why You’ll Love This Recipe:
✅ Easier than a Pie – No Special Tools Required!
✅ Crispy, Buttery Crust with a Soft, Spiced Apple Filling
✅ Perfect for Holidays, Dinner Parties, or a Cozy Weekend Treat
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0:00
all right so today we're diving into
0:01
something uh delicious absolutely
0:04
delicious yeah a rustic Apple crusta mhm
0:08
it's like apple pie but like so much
0:12
fancier way fancier more rustic yeah and
0:15
uh we're going to learn all about how to
0:17
make it yes for this deep dive we're
0:19
using the eat every slice podcast
0:20
episode oh great all about making a
0:23
rustic Apple crusta perfect classic
0:26
Italian American dessert I love it yeah
0:28
I have to say just reading through the
0:30
source material got me really excited oh
0:32
yeah it seems like they have some really
0:34
great tips yeah to make this dessert
0:38
foolproof absolutely and who doesn't
0:40
love a good foolproof dessert exactly
0:43
what I think is so cool about this
0:44
dessert is that it's both beautiful when
0:47
you look at it and also pretty simple to
0:49
make for any level Baker it's perfect
0:51
for when you want to really impress
0:54
people oh totally but you don't want to
0:56
spend hours in the kitchen before we get
0:59
too far ahead of ourselves let's take a
1:01
look at the ingredients yeah what are we
1:03
working with here right so the great
1:05
thing about this recipe is how simple
1:06
the ingredients are okay probably
1:08
already have most of this stuff in your
1:10
pantry that's even better for the crust
1:13
we're talking flour okay sugar a little
1:16
bit of salt okay butter uhhuh but here's
1:18
the thing okay it has to be cold butter
1:21
interesting and then some ice water okay
1:24
and then for the filling you're going to
1:26
need some apples obviously of course
1:28
lemon juice sugar yeah your is like
1:31
cinnamon nutmeg and just a little bit of
1:33
salt okay so pretty standard so for it
1:35
mhm but I am curious about the cold
1:38
butter yeah what is the importance of
1:40
that so this is where the science of
1:42
baking really comes in okay when you use
1:44
cold butter it doesn't completely mix in
1:47
with the flour okay what it does is it
1:50
makes these little pockets of butter
1:53
throughout the dough and as the crusta
1:57
bakes those pockets of butter melt yeah
2:00
and they release Steam and that creates
2:02
air pockets oh and those air pockets
2:05
give you a flaky crust interesting if
2:08
the butter is warm it'll mix too much
2:10
with the
2:11
flour no and you'll end up with a dense
2:14
tough crust so that's how you get that
2:16
flaky crust exactly that makes a lot of
2:19
sense yeah now they also talk about
2:21
cutting the butter into the flour yeah
2:24
and you can either use a pastry blender
2:25
or your fingers yeah what do you think
2:28
about that both ways work okay the
2:31
important thing is to not overwork the
2:33
dough right remember you want those
2:35
little pieces of butter to stay whole
2:37
okay if you're using your fingers though
2:39
you want to work kind of quickly right
2:41
so that the butter doesn't melt from the
2:42
heat of your hand I have definitely made
2:44
that mistake before oh yeah tried to
2:46
make a pie crust in the summer yeah no
2:48
air conditioning oh no it's disaster
2:50
yeah yeah you learned that one the hard
2:52
way I learned that the hard way for sure
2:54
okay so speaking of delicious fillings
2:56
yes they suggest using honey crisp
2:59
Granny Smith or Fuji apples those are
3:02
all great I love all of those apples but
3:04
I've never really thought about why
3:06
they're good for a cristata oh that's
3:08
interesting what's the logic there well
3:11
each type of apple brings something
3:13
different to the table okay honey crisp
3:16
apples have a nice balance of sweet and
3:18
tart okay Granny Smith apples are really
3:21
part yeah and they hold their shape when
3:23
they bake okay and then Fuji are really
3:26
sweet and juicy that makes sense yeah
3:28
now they also mention adding corn starch
3:30
to the filling yes to make it thicker
3:32
it's a good idea is that necessary it's
3:34
optional okay but I would definitely
3:36
recommend it especially if you're using
3:39
apples that are really juicy cornstarch
3:41
helps thicken The Filling so it doesn't
3:43
get runny so each slice will hold its
3:45
shape exactly nobody wants a soggy crust
3:48
daada definitely not no all right so now
3:51
for the fun part putting it all together
3:53
so they say to roll out the dough mhm
3:55
put it on a baking sheet yep then you
3:57
add the apple filling Lo it's a filling
4:00
make sure to leave a border so you can
4:02
fold the edges yeah that rustic look
4:05
doesn't sound too complicated it's not
4:06
bad and this is the best part what's
4:09
that they say it doesn't have to be
4:11
perfect oh yeah imperfections are
4:14
encouraged this is not like a pie crust
4:17
where it needs to be perfectly smooth
4:19
this is rustic I love that you don't
4:21
have to worry about it being perfectly
4:23
around it takes the pressure off exactly
4:25
I always get a little obsessed with
4:26
making things look perfect yeah I get it
4:28
so this is nice it's supposed to look
4:30
handmade that's part of the charm it
4:32
adds character yeah you know what else
4:34
adds character what's that the smell of
4:36
the crusta baking oh yeah it's amazing
4:39
the best pure sensory Heaven absolutely
4:42
okay so now I'm picturing this beautiful
4:45
imperfect cross daada yeah fresh out of
4:48
the oven how do we serve this thing so
4:50
they suggest serving it warm or at room
4:53
temperature okay and you can't go wrong
4:55
with a scoop of vanilla ice cream
4:57
classic yeah but we can also get
5:00
creative with the toppings oh for sure
5:02
what are you thinking hm maybe some
5:05
whipped cream ooh yeah or a drizzle of
5:08
caramel sauce I love it oh that sounds
5:10
so good you could even get fancy with it
5:12
like a little sprig of rosemary just to
5:15
make it look extra special and don't
5:17
forget about storing it right you can
5:19
keep it at room temperature for a couple
5:20
of days or in the fridge for up to 5
5:23
days so you can make it ahead of time
5:24
exactly this is great I'm loving this
5:26
it's a winner this is definitely going
5:28
on my baking list yeah you got a try it
5:30
for sure one of the things I love about
5:32
this crust recipe is that you can use
5:34
all kinds of fruit ooh so we don't have
5:37
to just use apples no not at all what
5:39
else could we use peaches would be
5:41
delicious oh yeah especially when
5:43
they're in season yeah and plums with a
5:46
little bit of cardamom ooh that sounds
5:49
amazing yeah and could we play around
5:51
with the spices too of course okay you
5:54
don't have to stick with just cinnamon
5:56
and Nutmeg yeah like I said cardamom is
5:58
really good mhm you could even try
6:00
Starin or cloves okay so many options
6:04
it's all about experimenting all right
6:06
so I have a confession what's that I'm
6:08
not the best baker oh I'm sure you're
6:10
fine any tips for someone like me
6:12
absolutely one of the most important
6:13
things is to make sure your dough is
6:16
really cold okay especially if it's warm
6:19
where you are right if the dough starts
6:21
to get sticky when you're rolling it out
6:24
just put it back in the fridge for a few
6:25
minutes that's a good tip I've
6:27
definitely been impatient before and
6:29
paid the price oh we've all been there
6:31
yeah another thing to remember is not to
6:33
overfill the crust okay I know it's
6:36
tempting to put in a lot of fruit yeah
6:38
but if you put in too much it'll be hard
6:40
to seal the edges right and the crust
6:43
might not get crispy good point so just
6:45
use the moderate amount of filling okay
6:47
got it and while it's baking if the
6:50
edges start to Brown too quickly yeah
6:52
you can cover them with a piece of foil
6:54
oh that's squar yeah just for the last
6:56
15 or 20 minutes okay that'll prevent
6:58
them from burning perfect now let's talk
7:00
about serving okay we talked about some
7:02
toppings yeah what about presentation oh
7:05
you can get really creative with that
7:07
ooh fun you could dust it with powdered
7:09
sugar or sprinkle it with chopped nuts
7:12
before you bake it oh like that yeah and
7:14
maybe a sprig of fresh herbs oh that's a
7:18
good idea like Rosemary or thyme it
7:21
would look so pretty and smell amazing
7:23
yeah okay I have another question ni
7:26
what's the difference between a crostada
7:28
a glette and a pie ah good question they
7:32
all seem kind of similar to me they are
7:34
all free form pastries okay filled with
7:36
fruit yeah but there are some subtle
7:38
differences okay I'm intrigued so a
7:40
crada is Italian okay and it can be
7:44
sweet or Sav huh it usually has a
7:47
thicker crust okay and the edges are
7:49
folded in a rustic way so that's our
7:52
crusta exactly what about a gallette a
7:55
gallette is French okay and it's almost
7:57
always sweet it has a thinner crust and
8:01
the edges are more haphazardly folded
8:04
like a more casual Vibe yeah exactly and
8:06
then there's pie right the classic
8:09
American Pie yep pies usually have a
8:11
double crust okay which means the
8:13
filling is completely covered so they're
8:15
all related but a little different yeah
8:17
they each have their own personality
8:18
that's fascinating it is well I am
8:20
definitely inspired to make a cross data
8:22
I'm so glad I can't wait to try all
8:24
these different variations yeah have fun
8:26
with it and remember if you have any
8:28
questions yeah yes you can always reach
8:30
out to us on social media we' love
8:32
hearing from you and we love seeing
8:34
pictures of your Creations yes
8:36
definitely share your cross AAS with us
8:37
now we have some questions and comments
8:40
from our listeners oh let's hear them so
8:42
we got some great questions and comments
8:44
Oh Yeah from our listeners I'm excited
8:46
to hear them yeah me too what do we have
8:48
okay so Sarah asks yeah can I use a
8:51
different kind of flow for the crust
8:52
okay like whole wheat or almond
8:55
flour that's a good question it is what
8:58
do you think so the recipe re uses
9:00
allpurpose flour right but you can
9:02
definitely experiment with other flowers
9:06
just keep in mind that it might change
9:07
the texture of the crust makes sense
9:10
like if you use whole wheat flour it'll
9:12
have a nuttier flavor and it'll be a
9:14
little bit denser okay and almond flour
9:17
is gluten-free right but it makes the
9:19
crust more crumbly so there's definitely
9:21
some things to consider yeah but it's
9:23
good to know that you can experiment
9:26
absolutely what else all right David
9:28
wants to no mhm can I make the crust
9:32
ahead of time and bake it later ooh
9:34
that's a good question yeah I'm always
9:37
looking for make aead recipes me too
9:39
what do you think you're in luck David
9:41
you can definitely prep everything in
9:43
advance like the day before awesome just
9:45
keep the go in the fridge and the
9:47
filling in an airtight container so when
9:50
you're ready to bake y you just assemble
9:52
it and pop it in the oven exactly that's
9:54
perfect yeah it makes things so much
9:56
easier definitely all right let's see
9:58
Maria asks yeah can I add a strucel
10:01
topping to my crada oo yes what do you
10:04
think I love a good strucel topping me
10:07
too what would you recommend I think it
10:09
would be delicious it would add a nice
10:12
Crunch and it would complement the
10:14
sweetness of the filling you could even
10:17
add some chopped nuts to the strucel oh
10:20
yeah that would be good or some oats
10:22
yeah that sounds so good it does all
10:24
right well I think we've covered
10:26
everything I think so any last words of
10:28
advice for our listeners just remember
10:30
to have fun with it making should be
10:33
enjoyable absolutely Embrace The Rustic
10:36
imperfections yes and don't be afraid to
10:38
try new things I love that and most
10:41
importantly enjoy every slice that's
10:44
what it's all about exactly well this
10:46
has been so much fun it has thank you so
10:48
much for joining us today of course and
10:51
thank you to all our listeners for
10:52
tuning in yes thank you and for all your
10:54
amazing questions and comments you guys
10:56
are the best for more delicious recipes
10:59
and baking inspiration yeah be sure to
11:02
check out eat every slice.com it's a
11:04
great resource and don't forget to share
11:06
pictures of your cristas with us yeah we
11:09
want to see your Creations on social
11:10
media we love seeing what you come up
11:12
with until next time happy baking and
11:16
enjoy every slice
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