I put this crostata on my "to-make" list months ago, but I was waiting for the right time. I always think of October and November as pie-baking time, for those of the apple, cranberry, pumpkin, and sweet potato variety. Sure, I could have made apple pie in July, but there's something about the aromas of an apple pie warming up the house on a chilly day. This apple pie is easier than most, since the rustic crostata has no pan and requires only a single crust folded up at the sides.
Apple Cranberry Crostata
From The Sono Baking Company Cookbook by John Barricelli
1½ pounds Granny Smith apples (about 3), cored, peeled, and cut into ½-inch-thick slices
1 cup fresh or frozen (unthawed) cranberries
Juice of ½ lemon
¼ cup granulated sugar
1 tbs all-purpose flour
½ tsp coarse salt
½ tsp ground cinnamon
⅛ tsp ground allspice
Pinch of grated nutmeg
½ recipe Pate Brisee, chilled
2 tbs cold unsalted butter, cut into ¼-inch bits
1 large egg, lightly beaten, for egg wash
1 to 2 tbs sanding sugar, for finishing
Set the oven rack in the lower third of the oven. Preheat the oven to 425°. Line a baking sheet with a nonstick silicone baking mat (do not use parchment paper, as the crostata will stick to it).
In a large bowl, toss the apple slices with the cranberries, lemon juice, sugar, flour, salt, cinnamon, allspice, and nutmeg.
On a lightly floured work surface, roll out the dough to a 14-inch round and place on the prepared baking sheet. Mound the apple-cranberry mixture in the center of the dough round. Dot with the butter. Fold the edges of the dough round in toward the center to make a 2-inch border of dough all around. Brush the dough with egg glaze. Sprinkle generously with sanding sugar.
Bake the crostata for 20 minutes. Reduce the oven heat to 375°. Rotate the baking sheet and continue baking until the crust is golden brown and the apple mixture is bubbling, about 20 more minutes. Let cool fully on the baking sheet before transferring to a platter and serving.