Thursday, September 4, 2014

Apple Crostata

Last Thanksgiving, I made my aunt a gluten free apple crostata for dessert.  She can't eat my cream cheese pumpkin pie, because it contains sugar, and a lot of dairy.  I was pretty happy with how it turned out, but I still preferred my peach crostata and raspberry crostata recipes.

Tonight, I added a little more sugar, and two tablespoons of orange juice to the pie filling, and everyone loved it.

A crostata is an Italian free form pie, and believe me, they are easy to make, especially when you use a pie crust mix like I do.  

I always use Williams-Sonoma Gluten-Free Piecrust Mix, which contains Cup4Cup gluten free flour.  

We all loved my latest version of apple crostata so much, we ate the whole pie, except for one tiny little piece.  

Gluten Free Apple Crostata

  • Uncooked pie dough (I use Williams-Sonoma Gluten-Free Piecrust Mix - only one packet needed)
  • 4 C organic Gala apples (peeled, cored, and sliced thin)
  • 3 T sugar
  • 2 T orange juice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 T butter
  • 1 egg - beaten
  • Preheat oven to 375 degrees
  • Combine apples, sugar, orange juice, cinnamon & nutmeg in a medium size bowl, then stir gently
  • Prepare one package of Williams-Sonoma Gluten-Free Piecrust Mix according to the directions on the package (you only need enough dough for a single-crust pie) - you will need a stand mixer fitted with a flat beater, 1 stick of cold unsalted butter, 3 T of ice water, and 1 egg yolk 
  • Place your dough ball on a piece of parchment paper that has been lightly dusted with the dusting flour included in the Piecrust Mix box.  Dust the top of your dough ball and your rolling pin with more flour, then roll out your pie crust until it's about 12-13 inches across.  
  • Pour the apple mixture into the center of the pie crust, leaving about 2 inches around the edge.  Fold the edges of your pie crust over the filling, crimping them a bit.  
  • Place the butter in the middle of your crostata, and brush the pie crust with the beaten egg  
  • Transfer the crostata, still on the parchment paper, to a large baking sheet.  Bake the crostata for 30 minutes in the lower third of your oven, until the pie crust is golden brown.  
  • Serve warm, right out of the oven, or at room temperature   

Recipe Notes

My aunt, who eats dairy free and sugar free, is able to tolerate butter, and she was able to eat this crostata without issue, even though Cup4Cup flour contains milk powder.  When I made apple crostata for her last Thanksgiving, I used maple sugar.   

If you make homemade pie crust, or use another mix, just remember that you only need enough dough for a single-crust pie.

Linked to:  Gluten-Free Wednesdays, Gluten-Free & DIY TuesdayGluten Free Fridays


  1. Wow, I am drooling, this looks amazing!! Good work! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share this week! Its LIVE!