Description
Apple Cranberry Crostata makes it easy to get the entire family into the kitchen to cook and to eat together! This rustic Italian pie is a win-win!
Ingredients
Scale
- Dough
- 2 cups all-purpose flour
- ¾ cups salted butter, chilled and cut into small cubes
- ½ cup plus 2 Tbsp. ice cold water
- Apples
- 6 RubyFrost apples, peeled and sliced paper thin
- 1/2 – 1 cup fresh cranberries
- ⅓ cup granulated sugar, plus more for sprinkling
- ⅛ cup brown sugar
- 1 tsp. cinnamon, plus more for sprinkling
- 1 tsp. fresh lemon juice
- 1 Tbsp. flour
- 2 – 3 Tbsp. milk or half-and-half
Instructions
- In a large mixing bowl, place the flour, butter and water.
- Mix with your hands until everything is combined and the dough becomes one solid mass.
- Turn the dough onto a well-floured board and form into a disk.
- Wrap the disk with plastic and refrigerate for at least 1 hour.
- Preheat oven to 400 F.
- In a large bowl combine apples, cranberries, granulated sugar, brown sugar, cinnamon, lemon juice and flour. Set aside.
- Combine 2 Tbsp. granulated sugar with 1/2 tsp. cinnamon. Set aside.
- Remove dough from the refrigerator.
- Place a piece of parchment on a baking sheet then roll out the dough on the parchment to form a 12 inch circle.
- Leaving about 1½ inches around the perimeter of the dough, pile the apple mixture in the center.
- Gently fold the border up and around the apples, pleating to make a circle.
- Brush milk or half-and-half around the edges of the dough and sprinkle the entire crostata with cinnamon sugar.
- Bake for 40 – 50 minutes until the crust is golden and the apples are tender.
- Allow to cool.
- Serve warm or at room temperature.