Apples and cheese seemed destined for each other, with their delicious contrast of sweet and salty. This combination helped Chef Selina Progar, whose fascination with all things Martha ignited in childhood, dream up a Martha Stewart-Inspired Apple Crostata with Cheddar Cheese Crust. Her recipe is adapted from Martha Stewart’s Cheddar-Crusted Apple Pie.
The Martha and Chef Selina combine Granny Smith apples and cheddar cheese to make the perfect balance of sweet and savory adapts perfectly to crostata form, and is easier to make. The crostata lets the apples take center stage while a hint of sharp cheddar lingers. What could be better than serving this recipe up for an Italian picnic once spring starts to bloom?
What is a Crostata?
Much like a tart, this freeform Italian recipe leaves an open face to showcase the filling while still wrapping around the edges. The crostata was developed during an era when savory pies were all the rage in the pre-Christian era. However, you can always use a fruity or sweet filling if you choose. The best part about a crostata is you can make it without using a pie dish, just simply use a sheet pan instead. The product is a unique, rustic, crunchy treat with a warm filling.
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Martha Stewart-Inspired Apple Crostata with Cheddar Cheese Crust
- Yield: 6–8 Pieces 1x
Description
Cheese and apples work together better than you may imagine.
Ingredients
For the pie dough:
- 8 oz all-purpose flour #1
- 1 tbsp salt
- 1 tbsp sugar
- 2 sticks (8 oz) butter, cold cut into small chunks
- 5.5 oz ice water
- 1 tbsp vinegar
- All-purpose flour for dusting
- 1/2 cup cheddar cheese
For the filling:
- 8–10 apples, I chose honey crisp, but use a crisp baking apple like ever crisp, or granny smith
- 2 tbsp lemon juice
- 3/4 cup brown sugar, packed
- 1 tbsp cinnamon
- 1 tbsp vanilla extract
- 1 tsp salt
- 1/4 cup all-purpose flour
- Sugar, sanding if you have it, but regular sugar also works
For the egg wash:
- 1 whole egg
- 1 egg yolk
Instructions
For the pie dough:
- Cut butter into small pieces and place back in the fridge.
- Make ice water, strain, rescale.
- Add to the mixer with the paddle attachment; flour, sugar, salt, butter and mix until the butter is pea sized.
- Add ice water and vinegar, add to the mixer. Mix just until a solid piece of dough forms.
- Place a dusting of all purpose flour on parchment paper and roll out 2 pieces of pie dough into a 14-inch round that is about the thickness of a quarter.
- Sprinkle cheddar cheese on one piece of the dough, then lay the second piece of dough over the cheese and gently roll the two pieces together. Lightly dust the top layer of pie dough with flour to avoid sticking.
- Cut into a 14-inch circle. Place dough with parchment on the sheet pan and put it in the fridge for at least 30 minutes
For the filling:
- Slice the apples. I left the skin on but you can peel them.
- Combine all the ingredients in a large mixing bowl and toss or stir until apples are completely covered with slices and flour.
- Once dough is chilled, place apples in a pile in the middle of the dough leaving 2-3 inches of dough around the edges.
- Fold the dough into the apples one piece at a time, overlapping each piece before the last.
- Bush with egg wash and sprinkle with sugar.
- Bake at 375 degrees until apples are soft and crust is golden brown, about 1 hour and 20 minutes. Check often. Bake until pie is golden brown.
- Let cool slightly then serve with whipped cream or ice cream (al a mode).
Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes
Recipe by Selina Progar
Photography by Dave Bryce
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