Apple Crostata with Whipped Creme Fraiche.
Why you should crostata instead of pie.
Tis the season to make pie. The temperature is cooling off, the leaves are turning, and in some places the first snowfall has come. What makes the change in season even more fun is all the comfort food that comes with it, especially the baked goods. Most have their favorite holiday baked good traditions, and here at Riverwoods we love to make pie. There is nothing quite like a homemade pie, perhaps it’s one of the most nostalgic and comforting desserts one can make. When the weather gets cold, a pie is the kind of comfort you need. But if you’re like most, making a pie from scratch can seem intimidating and time consuming. That is why a crostata is the answer to your pie prayers. What is a crostata you ask? Essentially, it’s a fancy Italian word for a “lazy pie”. You do not need a pie dish, you do not need a PhD in pie making, nor do you need hours to get it on your plate and in your belly. Simply make a pie crust, toss some fruit in a little sugar, spices, and acid, nonchalantly fold it up, bake it, and you have yourself a pie… well, sort of. Did I mention it is super easy to cut? No need to hassle slices out of a pie dish, a crosata cuts just like a pizza. If you need more convincing, I like to serve this apple crostata with whipped creme fraiche. Need I say more? Happy Holidays!
Makes 1 Crostata
Time: 45 minutes
Ingredients:
1 Best Pie Crust, see recipe
1 1/2 lb Honeycrisp apples, thinly sliced (see note)
1/2 cup sugar
1/4 cup dark brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon cardamom, optional
1/4 teaspoon nutmeg
1/4 teaspoon salt
zest of half a lemon
1 tablespoons lemon juice
Whipped Creme Fraiche:
1 cup heavy whipping cream
3/4 cup creme fraiche
3 tablespoon sugar
1 teaspoon vanilla
Instructions:
1. Preheat oven to 400° on Bake mode. On a lightly floured surface, roll pastry into a 12” circle. Transfer to a sheet pan lined with parchment paper.
2. In a large bowl, combine both sugars, cornstarch, cinnamon, cardamom (if using), nutmeg, and salt. Mix to combine. Add the apples, lemon zest, and lemon juice and gently toss to fully coat the apples with the sugar mixture. Transfer apple filling to the middle of the pastry dough leaving a 1 1/2-inch border. Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Patch together any parts of the dough that rip. If desired, brush the exterior of the crostata with heavy whipping cream or an egg wash, then sprinkle with salt.
3. Bake crostata for 25 to 30 minutes, until crust is golden brown and apples are tender. Some of the filling might leak out of the bottom and burn on the pan. If this happens, try to keep the burnt filling away from the crostata using a spatula (be careful, it will be hot). Remove from oven and allow to cool slightly before serving.
4. Whipped Creme Fraiche: Whip heavy whipping cream until stiff peaks form, set aside. In another bowl, mix together creme fraiche, sugar, and vanilla until smooth. Gently, fold whipped cream into creme fraiche mixture until combined. Mixture can be kept in refrigerator up to a day.
*You can choose to peel your apples or keep the skins on. We like to keep the skins on for a dramatic presentation. You can also choose to dice your apples into large chunks instead of thinly slicing. Use any type of baking apple you like.