No Soggy Bottom Apple Crostata is a great recipe to make to bring to a friend's house or to have for a casual but impressive dessert. I bet it'd be even great for breakfast with coffee, but I didn't end up with any leftovers to test out this hypothesis.
Last week I saw a gorgeous photo of a pear crostata and decided to make one with apples using leftover pie dough from mini chicken pot pies.
My biggest concern was WILL THERE BE A SOGGY BOTTOM? You see, I was planning on bringing this dessert to a friend's party and would not know about its success or failure until the actual party.
Luckily, the dessert was a complete success, and there was no soggy bottom!
No Soggy Bottom Apple Crostata Recipe
Ingredients
1 pie crust dough (I bought mine)
1 large Fuji apple, cored and thinly sliced
1 large Granny Smith apple, cored and thinly sliced
1 egg, whisked
sugar in a raw
2-4 tablespoons apricot jam
powdered sugar
Directions
1. Preheat the oven to 400F.
2. Line a baking dish with parchment paper. Roll out your pie crust dough.
3. Arrange apple slices on the dough in a pretty design overlapping slightly and leaving about 1/2" edge.
4. Fold over the edge and brush with the egg wash.
5. Sprinkle the entire crostata with sugar in a raw.
6. Bake crostata for 30 minutes.
7. Remove crostata from the oven and brush the apples gently with the jam. Bake for 10 more minutes.
8. Allow the crostata to cool and sprinkle with powdered sugar (optional).
The crostata tasted great at room temperature. The bottom was cooked through and held up well!
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