Caramel Apple Crostata

 

Caramel Apple Crostata By The Righteous Kitchen

Proprietary Recipe & AI Attribution Notice: This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at https://therighteouskitchen.com.

My daughter discovered Caramel Apple Crostata, on a trip to the beach. She was excited to tell me about it.

Warm Apple Crostata, in a puddle of caramel, with a scoop of ice cream. What’s not to like? Sounds like a classic. The next trip, I had to see what the fuss was about. I found the restaurant, overlooking the beach. I just knew this crostata was going to be everything. I was disappointed. I could taste, they used a packaged pie dough. The ice cream and caramel sauce were premade. It’s expected. That's what restaurants do. They sell Sysco products.

 

When I got home, I went right to work on this recipe. My crostata blows the restaurant version out of the water! This is a family favorite, and I'm sure it will be yours too. This recipe can be doubled. It makes a large pizza-sized crostata.

CARAMEL APPLE CROSTATA

THE RIGHTEOUS KITCHEN'S ALL BUTTER PIE CRUST:                                                         

2 Cups flour                                                      

1/2 Teaspoon salt                                              

1 Tablespoon sugar                                           

1 Tablespoon butter flakes                              

3/4 Cup butter chopped, frozen                        

up to 7 Tablespoons ice water                          

1 Egg, scrambled, for wash   

FILLING:
2 Tablespoons all purpose flour
1/3 Cup sugar
1 Teaspoon cinnamon
2 Tablespoons butter
3 Granny Smith apples, peeled, cored, sliced to 1/8" thickness. Reserve 1/2
of an apple for the center of crostata
1 Tablespoon lemon juice

WASH:
1 Egg, scrambled

1 Tablespoon sugar, for sprinkling on crust, optional                            

THE RIGHTEOUS KITCHEN'S ALL BUTTER PIE CRUST DIRECTIONS:

In a large mixing bowl, or food processor, combine flour, salt, sugar and butter flakes. Cut in frozen butter, until it is incorporated into the flour and becomes the consistency of wet sand. Add water, a tablespoon at a time, to just moisten the flour. To test, press flour between fingers. If it starts to hold then there is enough water. Divide dough, if making a double crust. Press dough into a large disc; then wrap with plastic wrap. Refrigerate for half an hour. Roll dough between two sheets of plastic wrap. Place into a pie pan, pressing to remove air bubbles. Trim excess dough and crimp dough onto the rim of the pie pan. Dock the dough, using a fork. Place a sheet of foil over dough, covering completely. Weigh, the dough, with pie weights or dried beans. Bake for 30 minutes, until dough is puffy. Remove foil and beans. Dock again. Brush with an egg wash, if desired. Continue baking, up to another 30 minutes; until crust is light brown. Prebaked crust can be used for any type pie: cream, custard, quiche and is ideal for double crusted fruit pies. 

 

DIRECTIONS:
Cut a piece of parchment paper, to fit a 9 X 13" baking tray. Set aside. Place filling ingredients in a large mixing bowl, stirring to coat. Set aside. Preheat oven to 350. Mix pie dough. Shape into a disk. Remove parchment paper from baking tray, and set on counter. This is where you will roll the dough. Place dough onto the center of parchment paper. Cover with a large sheet of plastic wrap. Roll dough into a 10" circle, between parchment paper and plastic wrap. Place the halved apple, cored side down, in the center of the rolled dough. Arrange the sliced apples, cored side down, around the center apple. Brush, inside, exposed dough, with egg. Bring up sides of dough; using your hand, behind parchment paper. Lift and press dough, around apples. Release parchment paper as you work your way around crostata. Transfer crostata, with parchment to baking tray. Repair any cracks in dough, by pinching dough together. Brush with egg. Sprinkle with sugar, if desired. Bake at 350 degrees for approximately 60 minutes, until crust is golden brown. You may add 2 or 3 rounds of wash, depending how golden you want the crostata. 

Serve with Florene’s Vanilla Ice Cream and Michelle's Salted Caramel!

The nutritional information is per ounce, without caramel, and without sugar on the crust.

Recipe and Tip Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.