Traditional Crostata Di Mele (Italian Apple Pie)

This recipe is an adaptation of the traditional Italian crostata di mele, an apple pie that was slowly cooked overnight on a stove. This modern version uses an oven but maintains the same principles of slow cooking to create a tender crust and a filling with deeply melded flavors and a uniform texture. The gentle caramelization of the fruit's natural sugar gives the pie a rich, almost jam-like taste.

Course Dessert

Cuisine Italian

Diet Vegetarian

Keyword crostata di mele, double crust apple pie, Italian apple pie

Prep Time 20

Cook Time 3

Resting time 1

Total Time 4 20

Servings pie 8 in (19 cm) diameter

Calories 2478kcal

Author Laura Tobin

Equipment

Ingredients

Pastry for Ø 8 in - 19 cm diameter

1 ½ cup flour
½ cup butter
1 egg
2 tablespoon water

Filling

8 apples
2 tablespoon cognac
2 tablespoon sugar you can add more sugar if you like it sweet

US Customary - Metric

Instructions

Making the pie dough

In an electric mixer, combine the butter, egg, flour, and 2 tablespoons of water.
Mix until the dough comes together.
Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes.

Preparing the Apple Filling

Peel and cut the apples into chunks.
Place the apples in a pot with the brown sugar and cook over medium heat, covered.
Let them cook for 10 minutes, stirring occasionally to keep the bottom from burning.
Add the cognac and let it evaporate for a few seconds.
Stir to mash all the apples into a uniform paste.
Remove from heat, cover, and let the mixture cool completely.

Assembling the Pie

Coat an 8-inch (19 cm) round pan with butter and flour.
Take the dough from the fridge and cut it into two pieces: use the larger piece (⅔) for the bottom and the smaller piece (⅓) for the top.
Roll out the larger piece of dough with a rolling pin until it's big enough to cover the bottom and sides of the pan.
Lay the dough in the pan and trim the excess from the edges. Add these trimmings to the smaller piece of dough for the top.
Pierce the bottom of the dough with a fork to prevent it from rising during baking.
Roll out the remaining dough for the top and put both dough back in the fridge.
Once the apple filling is cold, pour it evenly into the pie crust
Cover the pie with the top layer of dough, pressing down to seal the borders.
Make a few cuts in the top to let steam escape while it bakes.
Brush the entire top with the egg wash to give the crust a nice golden color.

Baking the Pie

Preheat your oven to 150°C (300°F).
Bake the pie for 3 hours. Check on it every hour and rotate the pan if needed to ensure it bakes uniformly.
Let the pie cool completely before serving.

Video

Nutrition