Apple Pie Italian (Crostata Di Mele)
Submitted by Jovermyer
Italian apple tart (crostata di mele) with lattice top and minimal sugar. Thinly sliced apples in homemade tart dough bake until golden. Simple, rustic, and authentically Italian.
YIELD
6 servingsPREP
20 minCOOK
35 minREADY
55 minCrostata di mele is Italy’s answer to apple pie, but with way less fuss and far more elegance.
Thinly sliced apples get tossed with just a touch of lemon juice and sugar, then tucked into a homemade tart dough and topped with a woven lattice.
The Italian approach lets the fruit shine without drowning it in spices or thickeners, just pure apple flavor in a buttery crust.
Kitchen Tips
- Roll the dough thin and ease it gently into the pan without stretching, or it will shrink during baking
- Slice the apples very thin (about ¼ inch) so they cook through in the short baking time
- Weave the lattice strips loosely; they’ll tighten slightly as they bake and the fruit releases moisture
Ingredients
Directions
Prepare Tart Dough.
Heat oven to 375℉ (190℃).
Toss together apples and lemon juice.
Roll three-fourths of the dough into 11-inch circle on lightly floured surface.
Ease dough into ungreased 9 x 1¼ inch pie plate, pressing firmly against bottom and side.
Turn apples into pie plate and sprinkle with sugar.
Roll remaining dough into 11 x 5-inch rectangle.
Cut lengthwise into 11 strips, ½-inch wide.
Arrange strips in lattice pattern on apples.
Fold edge of lower crust over ends of strips.
Seal and flute.
Bake 30 to 35 minutes or until crust is golden brown.
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