Apple Crostata with Cheddar Crust

Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm.

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield: One 11-inch crostata
Apple Crostata with Cheddar Crust

Source: Martha Stewart Living, November 2010


For the Crust

  • 1 disk Cheddar Pie Dough
  • All-purpose flour, for surface
  • 1 large egg, lightly beaten for egg wash
  • Coarse sanding sugar, for sprinkling

For the Filling

  • 2 tart apples, such as Granny Smith or Gala, plus 2 McIntosh apples, peeled, cored, and sliced into 1/2-inch wedges
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup apricot preserves, warmed


  1. Make the crust: Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.

  2. Make the filling: Toss together apples, granulated sugar, flour, lemon juice, and cinnamon.

  3. Preheat oven to 375 degrees. Spread filling over dough, leaving a 1 1/2-inch border. Fold edges in to form a crust; brush with egg wash, and sprinkle with sanding sugar. Refrigerate until edges are firm, about 30 minutes.

  4. Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes. Let cool slightly. Brush apples with apricot preserves.

Cook's Notes

Serving Idea: Farmhouse-style cheddar cheese pairs well with this crostata.


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