Apple, Pecan & Cranberry Crostata

This baked tart is very popular in Europe, it may actually be their alternative to our American Apple Pie. There are so many variations, all of which are absolutely delicious, but the most popular may be the Apple Crostata.

I preferred using the brown sugar and pecan combination so the pie has some crunch. You can also use walnuts or some other variation, just make substitutions.

Apple, Pecan & Cranberry Crostata

Servings: 4
Time: 2 hours
Difficulty: easy
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Fruit filled open tart is a welcome change from the usual pie, and it is perfect for impressing your guests.

Recipe is written by GourmetMariChef. It is dairy-free and vegan. Oven can be preheated to 350° after the dough has been chilled for 1 hour.

Ingredients

Crust

1 c. flour
1/3 c. shortening
1/8 tsp. salt
¼ c. more or less of cold water

In a bowl, mix the first 3 ingredients by hand, until it resembles crumbles. Add some water so it becomes pliable like pie dough, if it is dry, add more water. Turn the dough onto the counter to kneed for 5 minutes. Referigerate for 1 hour.

Filling

5 golden delicious apples, peeled and cut into small pieces.
¼ c. brown sugar
¼ c. chopped pecans
a handful of dried cranberries
1 tbsp. corn starch mixed in 2 ounces of water

Directions

Place the first 4 ingredients in a medium pot over low heat, adding a little water.
Heat and stir until the apples began to soften and the sugar melts.
After 10 minutes, add the cornstarch mixture and stir until it thickens
Remove from heat and let cool.
Take the dough out of the refrigerator and roll out to a thin crust, slightly larger than the pan you will be using to bake the crostata. I used a medium sized cast iron skillet.
Grease the pan, place the dough in the bottom and fill with the apple filling.
Close the dough around the edges, then cut up one more apple to place on top.
Sprinkle with cinnamon sugar and place in the oven for 45 minutes, checking frequently to make sure the edges don’t burn.