Wednesday, August 31, 2016

My Late Summer Apple Pie

Dough + Apples + Butter = Yum 

I was talking to a co-worker about how I had a lot of leftover apples from the farmer's market and I wanted to bake something with them and she printed me off this apple crostata recipe.

I definitely altered the recipe from the original. For starters, I didn't make my own pie crust, I bought the pie crusts, I also didn't use orange zest and I didn't use allspice. 

The pie came out tasting really good and was a huge hit with my roommate and boyfriend. 


1 package of pie crust for the top and bottom 
3  apples
1/4 cup flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
4 tablespoons (1/2 stick) cold unsalted butter, diced


Preheat the oven to 450 degrees F.

Place one of the pie crusts in a floured pie-shaped baking dish 

For the filling, core and cut the apples into 8ths. (I sprinkled my apples with lemon juice to keep them from turning brown) 

Cover the pie crust dough with the apple chunks.

Combine the flour, sugar, salt, and cinnamon in a bowl 

Add the butter and mix until the mixture is crumbly. 

Sprinkle evenly on the apples. 

Gently fold the remaining pie crust piece over the apples to enclose the dough.

Bake for 20 to 25 minutes, until the crust is golden and the apples are tender. 
Allow to cool. Serve warm or at room temperature.

My apple pie

Recipe adapted from: