Apple Crostata


  • – 4 large Granny Smith apples (about 2 pounds)
  • – 4 large Golden Delicious apples (about 2 pounds)
  • – ½ c. butter
  • – 1 c. brown sugar
  • – l½ c. red pepper jelly (such as Braswell’s)
  • – ½ tsp. ground cinnamon
  • – ¾ c. dried Montmorency cherries
  • – 1 package refrigerated piecrusts
  • – 1 large Egg
  • – 1½ tbsp. Turbinado sugar
  • – 2 tbsp. pepitas



TOTAL TIME: 1:55, PREP: 0:45, LEVEL: Moderate, YIELD: 8 servings


  1. Peel apples and cut into 1/2-inch-thick wedges. In a large skillet, melt butter over medium-high heat; add brown sugar and next 2 ingredients and bring to a boil. Add apples and cook, stirring often, 20 minutes or until apples are tender. Stir in dried cherries and cranberries. Remove apple mixture from skillet using a slotted spoon, and let cool. Cook remaining liquid in skillet over medium heat 10 minutes or until thickened to a syrup-like consistency.
  2. Heat oven to 425 degrees F. Unroll piecrusts, and stack on a lightly floured surface. Roll stacked piecrusts into a 15-inch circle, and place on a parchment paper-lined baking sheet. Mound apple mixture in center of piecrust leaving a 3-inch border around edges. Lift pastry edges, and pull up over apple mixture leaving a 6-inch circle of fruit showing in center; press folds gently to secure. Brush beaten egg over pastry, and sprinkle with turbinado sugar. Place the lightly greased sides of a 9-inch springform pan with clasp open around pie; close clasp.
  3. Bake at 425 degrees F on lower oven rack for 35 to 40 minutes or until golden brown. Run a knife around edges of tart to loosen. Cool on a wire rack 30 minutes; remove pan sides. Sprinkle top of tart with pepitas. Serve with reserved sauce.


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