When someone says “as easy as pie,” they’ve never baked with my mom. This Apple Crostata with Oat Crumble Topping is easy to make…it was just hard to pin down!
The Perfect Mixture
This recipe is really a cross between a pie and a crostata (“pietata,” anyone?). Whatever you call it, it’s my mom’s hard-captured recipe, worth every bit of the wrestling I had to do to get it down in print.
Whether you call this pie or crostata, you’ll probably use “delicious” to describe it.
This recipe makes enough dough for two, 9.5-inch pie pans (or crostatas) and enough filling for one. You can freeze the remaining dough for up to two months.
If you don’t want to use a pie pan for this recipe, roll out your dough into a large circle (about 11-12 inches) then place it on a baking sheet. Add the apple filling to the center of the dough, and fold and pleat it all the way around as you would if you were following the instructions below.