Make this.  Make it now.  Don’t know which is more sinful – how good it is to eat or how easy it is to make.


Martha Stewart Living, November 2010, p. 201

Active Time 25 min.

Total Time 2 hours 45 min.

Makes one 11-inch crostata

Serves 10

Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm.


For the crust:

1 disk Cheddar Pie Dough (recipe follows)

1 large egg, lightly beaten for egg wash

Coarse sanding sugar, for sprinkling


For the filling:

2 tart apples, such as Granny Smith or Gala, peeled, cored, and sliced into ½-inch wedges

2 McIntosh apples, peeled, cored, and sliced into ½-inch wedges

½ cup granulated sugar

2 Tbsp all-purpose flour

2 Tbsp fresh lemon juice

½ tsp ground cinnamon

¾ cup apricot preserves, warmed


  1. Make the crust:  Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface.  Transfer to a parchment-lined baking sheet.
  2. Make the filling:  Toss together apples, granulated sugar, flour, lemon juice, and cinnamon.
  3. Preheat oven to 375°.  Spread filling over dough, leaving a 1½-inch border.  Fold edges in to form a crust; brush with egg wash, and sprinkle with sanding sugar.  Refrigerate until edges are firm, about 30 minutes.
  4. Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes.  Let cool slightly.  Brush apples with apricot preserves.


Serving Idea  Farmhouse-style cheddar cheese (www.murrayscheese.com) pairs well with this crostata.


Cheddar Pie Dough

Active Time 10 min.

Total time 40 min.

Makes two disks (enough for two 11-inch crostatas

The salty cheddar that’s laced throughout this dough is the perfect match for sweet apple filling.


2½ cups all-purpose flour

2 sticks cold unsalted butter, cut into small pieces

¼ to ½ cup ice water

1 cup shredded sharp white cheddar cheese (any other color will tint the dough)


  1. Pulse flour and 1 teaspoon salt in a food processor until combined.  Add butter, and pulse until mixture resembles coarse meal, about 10 seconds.  Drizzle ¼ cup water evenly over mixture.  Pulse until mixture just begins to hold together (dough should not be wet or sticky).  If dough is too dry, add more water, 1 tablespoon at a time, and pulse.  Add cheese; pulse until combined.  (Note:  If you keep the food processor going instead of pulsing, you’ll get a wet ball of dough.)
  2. Shape dough into 2 disks, and wrap each in plastic wrap.  Refrigerate until chilled about 30 minutes or up to overnight.


Make ahead  Dough can be frozen for up to 1 month.  Thaw before using.