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When I don't have enough fruit for a "real" pie, and so I don't end up with a huge "poof" of crust above 1/2" of cooked apples, I end up making a cheater apple crostata. A "real" crostata is usually made free-form on a parchment lined sheet pan and the crust pulled up and crimped around the fruit. When I do that I almost always get a tear or a leak and the juices run all over. So, I "cheat" and just put a bottom crust in a pie pan, fill with my apples (or other fruit) and fold the edges over. No leaks, no cut off crust - easy peasy.
Years ago I got a silpat baking mat - and now I LOVE having it! There is no easy way to roll out crust on a tiled countertop without a nice big flat surface.
Here's my filled crostata ready for the oven ~ the edges were brushed with milk and sprinkled with sugar for a crunchy finish.
And here it is fresh out of the oven. The apples will fall and concentrate as they cool.
If I were serving for company I would carefully loosen the edges and slip the crostata out to a cake plate and drizzle with a nice homemade caramel sauce (and, wouldn't you know, a scoop of French Vanilla Ice Cream !!).
Years ago I got a silpat baking mat - and now I LOVE having it! There is no easy way to roll out crust on a tiled countertop without a nice big flat surface.
Here's my filled crostata ready for the oven ~ the edges were brushed with milk and sprinkled with sugar for a crunchy finish.
And here it is fresh out of the oven. The apples will fall and concentrate as they cool.
If I were serving for company I would carefully loosen the edges and slip the crostata out to a cake plate and drizzle with a nice homemade caramel sauce (and, wouldn't you know, a scoop of French Vanilla Ice Cream !!).
