Apple crostata, no problem. Add bourbon whiskey, EVEN better!
The smooth vanilla-caramel notes of bourbon with apple cider gives this tart crostata just the right amount of warmth and sweetness. Perfect for the holidays fast approaching.
I’m a huge fan of apples all year round but there’s something about this time of year when apples are at its prime that has me crazy like white girls and their pumpkin spiced lattes. I love an apple that can make my eyes pinch and mouth pucker from that very first bite of sweet tartness; Granny Smiths!
Granny Smiths are my go to apple. I’m obsessed. They tastes great alone, able to retain its shape during baking and cooking, and it has never let me down by having a gritty taste. Naturally, (in my opinion) they seem to have a longer shelf life as well. Perfect! So when I get a bushel of apples, I always go for the plump green ones but I also like to mix it up with the reds such as Braeburns and Galas to give my dishes more of an aromatic sweetness.
This crostata is no different than an apple pie with the exception of its open face. The recipe is actually a remake of my Apple Cheddar Crostata made earlier this year. I wanted to make it again with emphasis on the spices to give it more of an Autumn sentiment. I voided the cheese and instead drizzled bourbon cider sauce over the top which gave it the right amount of added apple sweetness from the cider as well as its smooth, vanilla-caramel notes from the bourbon.
Hands down, this is one recipe I know for sure that will go down in history. I just may make this again as a Thanksgiving treat, just after a stop to the liquor store for more bourbon of course ;-)
- 1 Pillsbury refrigerated pie crust, softened (or see my homemade version)
- 4-5 medium baking apples, peeled and sliced
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/8 cup milk
- demerara or any course sugar (optional)
- 1 1/4 cups apple cider
- 2 tablespoons unsalted butter
- 2 tablespoons packed brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons bourbon
- Heat oven to 400 degrees F. Lightly flour a baking sheet or the bottom of a round springform pan.
- On a clean floured surface, use a rolling pin to evenly roll out the pie crust into a circle about 12 inches in diameter. Note: Use a large inverted plate or bowl to achieve a perfect round circle. Transfer crust onto the prepared baking sheet; set aside.
- In a large bowl, toss apples together with lemon juice to prevent browning; set aside.
- In a small bowl, whisk together sugar, flour, cinnamon and nutmeg. Transfer flour mixture to the sliced apples and stir to coat.
- Gently pour coated apples over the center of the prepared pie crust leaving about 1 1/2 inches from the edge exposed. Fold crust upward and onto the sides of the apples creating pleats about every 1 1/2 inches. Using a pastry brush, apply milk on the sides of the crust and sprinkle coarse sugar. Lay aluminum foil over the crostata to prevent burning of the crust and apples.
- Bake for 30 minutes. Remove foil and bake for an additional 10 minutes or until the crust is golden brown and the apples are tender.
- Meanwhile, in a small saucepan, boil cider over high heat until it is reduced to 1 cup. Stir in butter and brown sugar and continue to boil for 2 minutes; stir.
- In a small bowl, mix cornstarch into the bourbon until it is dissolved. Pour into the cider mixture and boil for 1 minute, stir.
- Remove from heat and allow bourbon cider sauce to cool for 5 to 10 minutes. Drizzle over warm apple crostata. Best served warm. ENJOY!
The benefit of using a springform pan will help guide you in making a rounder circle thus will prevent over browning of the crust with the addition of aluminum foil lightly placed above the pan. Once baked, release the spring and use the bottom portion of the round pan as a tray.
See more of my APPLE Recipes below:
Mini Apple Pies (recipe for 4 small mini pies)