No ImageApple Crostata

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  1. lynn

    Can this be made in advance?

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  2. Kathie

    I have been making a similar Apple Crostata for a long, long time. There is a simple trick to keeping the juice from running out onto the parchment and burning. After you roll out your crust (it is ok to use a store-bought crust and roll it out thinner) and before you dump your apples onto it, spread 1/2 cup of graham cracker crumbs on the dough, leave a couple inches around the edge to fold up. You absolutely cannot taste the cracker crumbs in the finished product and they absorb the excess juice and keep it inside the Crostata. I also roll my crust out directly on parchment on a pizza peel and bake it on a preheated pizza stone. When baked, it is easy to remove with the peel and then just slide onto the cooling rack. I make these often as they are so easy and so good.

  3. Beth

    Elise, My neighbor gave me a bunch of apples from her tree and so I made two apple crostatas this weekend — one for us, and one for the neighbor. (I’m hoping to get more apples!) I have never made a pie crust before because I don’t have a food processor, but your sour cream pie crust was super easy and delicious. My apples didn’t seem overly wet when I put them into the crust, but then during cooking a ton of juice leaked out and burned on the bottom of the pie and the baking sheet. (Still delicious, but definitely lent a burnt sugar flavor.) I read in a comment above that some apples put out more juice, and I’m wondering if roasting the apples first like you do in the pear and cranberry crostata recipe would perhaps cook some of that extra liquid out first, before putting it into the crust? Would that be a good solution if I get more of my neighbors apples?

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  4. steve miller

    Elise, Love the site, been coming here for several months. Look forward to seeing your weekly emails too.

    Why isn’t this called a galette? I’ve made plenty of those and this looks way too similar.

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  5. leskap19

    Hi Elise, I made this tonight to try it out. I am thinking of making it for my book club/dinner club in a couple of weeks. The problem is that when I piled the apples onto the dough, there was a lot (like 1/2 cup) of liquid left at the bottom of the bowl, and in that liquid was most of the sugar/cinnamon mixture. I had to leave all that flavor behind in the bowl. The crostata tasted good, but maybe a little bland and could have been even more flavorful. Did anyone else have this issue? What can I do differently next time?

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