Rustic Apple Crostata

Rustic Apple Crostata

Happy New Year! What better way to bring in 2013 than with a luscious dessert? Because none of you have had enough desserts and treats during the time between Thanksgiving and New Year's Eve, right? Yeah, that's what I thought.

This Rustic Apple Crostata was one of the desserts we had with our Italian-themed New Year's Eve dinner. It's super, super easy to put together because it's a free-form tart (hence the "rustic" part), which means you can't really do it wrong. We enjoyed it with some lovely vanilla bean ice cream, and it would be equally as delicious with some sweetened whipped cream.

I used 1 refrigerated Pillsbury pie crust, but if you have a pie crust recipe you love, feel free to use that instead. Also, I used Gala apples, but you can use any variety of apple you like.


  • Rustic Apple Crostata
  • printable recipe
  • 1 Pillsbury refrigerated pie crust, softened at room temperature for 15 minutes
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2-3/4 teaspoons ground cinnamon
  • 4 medium to large Gala apples, peeled, cored, sliced into 1/8-1/4 inch slices
  • 2 tablespoons heavy cream
  • 2 tablespoons sugar
  • Heat your oven to 425 and line a baking sheet with parchment paper or a Silpat mat.
Read the whole recipe on The Bake-Off Flunkie