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Apple crostata with fall leaves | AnnaMaria's

Apple Crostata

Dominique Debroux, Founder of AMF, Nutrition Addict
An easy, wonderful recipe that blends the best of Italian and American treats, it's the Italian spin on the apple pie.
Course Dessert
Cuisine Italian
Servings 8 servings
Calories 384 kcal

Equipment

  • Food processor
  • Measuring cups and spoons
  • Deep Pie Dish
  • Cookie cutters (optional)
  • Baking weights
  • Parchment paper
  • Rolling Pin
  • Cooling rack

Ingredients
  

Crust:

  • 2 cups Einkorn Wheat Flour you can substitute any wheat flour and just use a little less water
  • 4.5 TBS sugar
  • 1.5 tsp salt
  • 12 TBS cold unsalted butter cut into small cubes I use ½ ghee, deepens the taste and makes the crust more crumbly
  • 6 TBS cold water
  • Superfood powders like Matcha, beets, Goji berries, carrot, etc. to color part of your dough This step is optional

Filling:

  • 2/3 cup Almond Apricot Jam Or any jam of your choice
  • 3 Honey Crisp apple
  • 1 TBS Lemon juice
  • 1 TBS Arrowroot dissolved in 1.5 tbsp. water

Instructions
 

Make the crust:

  • Place flours, sugar, and salt into the food processor bowl and pulse a couple of times to mix.
  • Add the butter and pulse until the butter has become like couscous-sized balls in the dry mix.
  • While the machine is running, drizzle in water until the dough becomes a ball.
  • Divide 1/3 of the dough into 2 to 4 sections depending on how many colors you want to use.
  • Mix Superfood powders into each section to get the desired color.

Rest the dough:

  • Wrap doughs with plastic wrap and rest in the refrigerator for 2 to 4 hours.

Bake the crostata:

  • Preheat the oven to 375 degrees.
  • Roll out the 2/3rds uncolored dough to ¼ inch thickness and place in a greased deep-dish pie pan.
  • Poke holes with a fork around the dough.
  • Cover with parchment paper, fill with baking weights, and cook for 10 minutes.
  • While it cooks and cools, peel, core, quarter the apples.
  • Slice the quarters into thin slices (about an eighth of an inch thick) and mix them in with the lemon juice making sure that they have all been coated with lemon.
  • Fill the bottom of the crust with the jam.
  • Arrange the apple slices on their sides in a circular pattern.
  • Pour the Arrowroot slurry around the apples, mostly in the crevices.
  • With the rest of the uncolored dough, make a higher lip to your crust that also covers the apples a bit.
  • Roll out the colored doughs and cut out shapes to place on the apples.
  • Paint the exposed dough with an egg wash.
  • Bake for 50 to 60 minutes until the dough is golden brown.
  • Halfway through cover the edges with foil so they don’t get overcooked.
  • Remove from oven when done baking and let set at least 20 minutes.

Notes

Use a clear pyrex dish so you can check the color of the dough as its cooking.
For the crust, I chose to cut out heart shapes and arrange them overlapping each other all the way around, but you can also roll out strips or make braids.
For the top layer, I made leaf shapes in fall colors and you can get as creative as you want!

Nutrition

Calories: 384kcalCarbohydrates: 52gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 596mgPotassium: 96mgFiber: 6gSugar: 22gVitamin A: 602IUVitamin C: 6mgCalcium: 15mgIron: 2mg
Keyword crostata, dessert, low sugar
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