A rustic crostata of sweet & tart apples combined with warm Fall spices baked into a delicious cheddar cheese crust
Did he say cheddar?
Yes I did!
Cheddar cheese and apples are a classic combination
Baking the cheddar into the crust makes it more savory which helps to balance out the sweet and tart apples perfectly
Let’s start baking!
I like a combination so I used 1 granny smith, 1 honeycrisp and 1 fuji apple
Next, we will need to peel the apples
Core the apples and discard the cores
Now we will need to cut the apples into thinner slices
Add them to a large bowl
Next we will need 3/4 cup of sugar, 1/4 cup of brown sugar, 2 teaspoons of cinnamon, 2 teaspoons of vanilla, grated fresh nutmeg and the juice of 1 lemon
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Add all the ingredients to the apples
Then grate some fresh nutmeg in as well
Stir everyone together
Let this sit for at least 1/2 hour stirring occasionally
The lemon juice will help break down the apples enough to form a syrup with the sugars
While the apples are melding, let’s talk crust
I have a disc of cheddar crust resting on the counter until it reaches roughly room temperature
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Sprinkle the counter with flour and place the dough disc on top
Coat a rolling pin with flour and slowly roll the pie crust out to a thin large circle
At this point the apples should be nicely melded and have a delicious syrup
Spray parchment paper with cooking oil and slide the crust on top
Use a slotted spoon to remove the apples and start layering them at the center of the crust in a circular fashion
Leave at least 1 – 1 1/2 inch of crust
If you end up with a couple of left over apples don’t panic
They are awesome on pancakes, oatmeal, ice cream etc.
Next we will need 1 tablespoon of slivered almonds
This adds some texture to the apples
Drizzle 2-3 tablespoons of the leftover syrup over the apples
Don’t use to much or the crostata may become soggy
Sprinkle the almonds over the apples
Fold the edges of the crust in over the apples
Remember this is called a rustic crostata so don’t worry to much about the appearance
Slide the whole thing onto a sheet pan and place in the refrigerator for 30 minutes to chill
Next we will need to whisk 1 egg
Remove the chilled crostata from the refrigerator and brush the egg wash over the pie crust
Place the crostata into a 350 F preheated oven
Bake for 45-55 minutes or until the apples are tender and the crust is golden brown
Remove to a cutting board and allow to rest until you’re ready to serve
Serve with a crisp class of Chardonnay!
Enjoy!!!
Simply Sundays! ~ Rustic Apple Crostata
Ingredients
3 apples
3/4 cup of sugar
1/4 cup of brown sugar
2 teaspoon cinnamon
2 teaspoons vanilla
juice of 1 lemon
fresh grated nutmeg
1 tablespoons of slivered almonds
2-3 tablespoons of reserved apple syrup
1 disc of cheddar pie dough
Directions
Peel 3 apples (we used a mix of 1 granny smith, 1 honey crisp and 1 fuji). Core the apples and then slice them thinly and add to a bowl
To the apples add 3/4 cup of sugar, 1/4 cup of brown sugar, 2 teaspoons of cinnamon, 2 teaspoons of vanilla, the juice of 1 lemon and freshly grated nutmeg. Mix to combine and allow the apples to meld for at least 30 minutes stirring occasionally
Sprinkle the counter with flour and place 1 dough disc on top. Coat a rolling pin with flour and slowly roll the pie crust out to a thin large circle. Spray parchment paper with cooking oil and slide the crust on top. Use a slotted spoon to remove the apples and start layering them at the center of the crust in a circular fashion. Leave at least 1 – 1 1/2 inch of crust
Drizzle 2-3 tablespoons of the leftover syrup over the apples. Sprinkle 1 tablespoons of slivered almonds over the apples. Fold the edges of the crust in over the apples. Slide the whole thing onto a sheet pan and place in the refrigerator for 30 minutes to chill
Whisk 1 egg. Remove the chilled crostata from the refrigerator and brush the egg wash over the pie crust. Place the crostata into a 350 F preheated oven. Bake for 45-55 minutes or until the apples are tender and the crust is golden brown. Remove to a cutting board and allow to rest until your ready to serve
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Architec Gripperwood Cutting Board
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
ZELITE INFINITY Chef Knife 10 Inch
© Simply Sundays 2017
All rights reserved
Republished 2020
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