Apple Pie Crostata – Rustic, Easy, and Absolutely Delicious!

• 3 to 4 apples, peeled, cored and each sliced into 8 wedges
• 1.50 tsp lemon juice
• ½ tsp lemon zest
• pinch of kosher salt
• ¾ tsp cinnamon
• very small pinch of nutmeg, cloves, allspice
• ¼ cup sugar
• 2.50 tbsp light brown sugar
• 2 tbsp flour
• 1 tbsp butter for dotting
• 1.50 tsp sugar for sprinkling
• 1 egg beaten with 1 TBSP water for egg wash
• 1 pie shell (can use your recipe, my all-butter pie crust, or even frozen pie shell at room temp)

Instructions

1. 1

   Roll your pie crust to about a 12-inch (30 cm) circle in diameter. Place it on an inverted baking sheet, cover with plastic wrap, and refrigerate for at least an hour.

2. 2

   Combine the apples, lemon juice, lemon zest, salt, cinnamon, nutmeg, cloves, and allspice with the sugars. Toss well. Allow the mixture to sit at room temperature for at least half an hour. I usually let it sit even a bit longer, up to two hours. This process is called maceration, and after just half an hour, the juices will be drawn out from the apples and collect on the bottom of your bowl. By doing this step, we help prevent a soggy bottom crust.

3. 3

   Carefully strain these delicious fragrant juices into a small saucepan and simmer to thicken them slightly—perhaps 3–4 minutes over medium-low heat. Be careful not to reduce too much; we are simply looking to thicken this "apple caramel" slightly.

4. 4

   Toss the apples with the flour.

5. 5

   Take the crust out of the fridge and fill it with apples, leaving 1½–2 inches (4–5 cm) of the crust unfilled. Your apples will guide the shape of the crostata, and 3 apples typically form an 8-inch (20 cm) circle placed in a single layer. Gently pour your "apple caramel" over the apples. Dot your apple filling with butter. Fold the crust over the apple filling in a rustic pattern. Your pie will end up only about 8–9 inches (20–23 cm) in diameter after the crust is folded over the filling.

6. 6

   Refrigerate the crostata for 20–30 minutes. In the meantime, set your oven racks to the lower third of the oven and preheat the oven to 400°F (200°C).

7. 7

   Brush the crust of your refrigerated pie with the egg wash and sprinkle with sugar.

8. 8

   Bake in the preheated oven for about 40 minutes. The filling should be bubbly, and the crust should be golden. Gently lift up your crostata to ensure the bottom crust is golden and crispy as well.

9. 9

   Let cool for at least 10 minutes and slice into 4–6 wedges. This can be served at room temperature or warm.

10. 10

    Add the flour, salt, sugar, and butter to the bowl of your stand mixer. Place the paddle attachment into the bowl and put everything into the fridge to chill. Every ingredient as well as everything that touches the dough should be very cold. Chill for at least half an hour.

11. 11

    When chilled, set up the paddle attachment and mix on low until the flour resembles coarse crumbs. You are not looking for small pea-sized crumbs—you are looking for large fluffy crumbs. Basically, all of those ½-inch (1.25 cm) cubes should be gently smashed by the mixer without turning into a mealy powder.

12. 12

    With the mixer running on low, add water in a steady stream. Mix until just combined. Transfer the dough onto a work surface, flatten it, fold it over itself a couple of times (this creates those delicious layers without the risk of overmixing). Fold it like you would a letter, flatten it, then fold again.

13. 13

    Roll out your dough to the required shape on a well-floured surface. Don't be afraid of flour and use it liberally; simply brush it off after you are done rolling.

14. 14

    The important thing is to roll the dough to 3–4 mm (about 1/8 inch) to about 14 inches (35 cm) in diameter. Use this pie crust as directed in your recipe. (Be sure to chill the dough for at least an hour, ideally two, after you roll it out and shape it.)