Apple Crostata w/ Pistachio Crumble

Nothing screams, "Holidays!" quite like apple pie.

But you know your girl can't make just any old apple pie.

I gotta put my twist on it. This time I decided to go with a crostata/crumble hybrid because the only thing better than apple pie is apple crumble.

First step is making the crust. This is what you need:

Do a little bit of this stuff below and you have a crust!

(Detailed directions are in the recipe at the end of this post.)

These are the filling ingredients, the calvados (apple brandy) is optional but it just makes things a bit more special plus I never pass up an opportunity to spike anything.

No. Shame.

Begin by peeling and slicing the apples and tossing them in lemon juice right away to prevent them from oxidizing and turning brown. (Does anyone else try to keep the apple peel in one long continuous string when peeling apples? Any fellow OCD'ers out there? No? They're probably all washing their hands right now.)

Add the rest of the ingredients.

Mixy mix and set aside.

Now for the crumble, this is what you need:

Combine all ingredients except flour, gradually add flour till crumble holds shape when squeezed, like this:

This is how much flour I had left over when the crumble was done.

Now that you have all your components prepped, roll out the dough.

Make sure to roll it out a few inches larger than your pie dish so that when you transfer it the crust looks like this:

Add the filling.

Fold the dough over thusly:

Add the crumb topping.

Brush crust with egg wash or milk/cream.


Enjoy à la Mode!

Beware of husky!





For Crust:
1 1/4 cups all-purpose flour
1/2 cup cold butter (1 stick)
1/4 tsp salt
1/4 cup ice water
egg wash (1 egg beaten with a little water) or milk/cream (for brushing on crust)

For Pistachio Crumble:
3/4 cup all-purpose flour
1 tsp salt
1/2 cup brown sugar
1/4 cup shelled pistachios, or more if you like
1/3 cup (5 tbsp) softened butter

For Apple Crostata Filling:
5-6 apples, peeled and sliced
juice of a lemon
1/2 cup granulated sugar
1/2 cup brown sugar
splash of vanilla extract
splash of apple brandy (optional)
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp cinnamon
pinch of freshly grated nutmeg (if possible, otherwise just use pre-ground)


For Crust:

Combine all ingredients in a food processor and pulse until butter is the size of peas. (If you don't have a food processor, just cube the butter and cut it into the flour mixture using a pastry cutter or fork)

Add the ice water, (one tbsp spoon at a time, mixing after each addition) until the dough holds it shape when squeezed together. You may not need to use all the water.

Wrap dough in plastic wrap and chill in the fridge for at least 30 minutes.

For Pistachio Crumble:

Combine all the ingredients (except the flour and pistachios) in a bowl.

Gradually add the flour and mix with your hands until the crumble holds shape when squeezed (see photos above).

Then add the pistachios, combine and set aside.

For Apple Crostata:

Combine all ingredients for the filling in a bowl and stir until well combined and set aside to macerate. 

Roll out pie crust on a floured surface, roll crust a few extra inches larger than the pie dish you will be using.

Transfer dough into pie dish allowing for extra edges (see photos above).

Fill dough with pie filling and fold overhang over the filling with all the folds going in the same direction.

Top filling with crumble and brush crust edges with an egg wash or just some milk/cream as I have done (I didn't want to waste an egg plus I had some heavy cream left over).

Bake at 350F for an hour or until crust is golden brown and filling is bubbly.

Wait about 10 minutes before cutting into it. 

Enjoy with a scoop of ice cream!