Rustic Apple Pie Crostata
Recipe courtesy of Katie Lee
- 5 medium apples, peeled, cored and sliced into 1/8-inch-thick slices (about 4 cups)
- 1/2 cup plus 3 tablespoons lightly packed dark brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground cinnamon
- 1/4 cup old-fashioned rolled oats
- 3 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- One 9-inch piecrust, homemade or store-bought, rolled to an 11- to 12-inch diameter
- 1 egg, lightly beaten
- 1 tablespoon raw (turbinado) sugar
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the apples with 1/2 cup of the brown sugar, the cornstarch, lemon juice and cinnamon. In another small bowl, combine the remaining 3 tablespoons brown sugar, the oats, butter, flour and salt.
Place the piecrust on the prepared baking sheet. Spoon the apple mixture in the middle of the pie, leaving about a 1-inch border. Fold the crust edges over the filling, pleating occasionally. Spoon the oat mixture over the apples. Brush the crust with the egg and sprinkle with the raw sugar. Bake until the crust is golden brown and the apples are tender, 40 to 45 minutes.