Raspberry and Apple Crostata or pie

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This pie is beautiful! I made this for a dinner party for my parents. The left over filling was also great with yoghurt and cereal the next couple of days after!

With that in mind, if you simply half the amounts for the filling, you’ll probably have just enough to fill the pie.. however , I like having extra πŸ™‚




2 1/2 cups plain flour

6 tablespoons caster sugar

1/2 teaspoon salt

1 cup cold butter, chopped

6 tablespoons cold water

1 teaspoon vanilla essence


10 (approximately) granny smith, or red apples, peeled, cored and thinly sliced

500g fresh or frozen raspberries

1 cup light brown sugar

1/2 cup sugar

4 tablespoons plain flour

Zest of 1-2 lemons

2 tablespoons butter


1. Preheat oven to 200 degrees Celsius. Using a kitchen aid (or hand mixer) make the crust. Combine the flour, caster sugar, salt and cold butter until a crumbly mixture results.

2. In small cup, combine the cold water and vanilla essence together. Add to the crumbly butter mixture and mix until it forms a dough.

3. Roll the dough into a ball and flatten into a disc shape. Wrap with cling wrap and place in the refrigerator until the filling has been made.

4. For the filling, combine all ingredients in a large saucepan. Cook over low heat until the butter melts and the fruits being releasing their juices. Stir occasionally. This should take approximately 5 – 10 minutes. As soon as it begins to bubble, remove from the heat. Set a side to cool slightly.

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5. Remove the dough from the fridge. Grease a 24cm tart tin (preferably with a lose bottom, for easy removal). Divide the dough into two portions – 2/3 and 1/3

6. Roll out the large portion of dough onto a floured surface. Lift gently and without stretching place over the tin and begin to press down, making it fit the tin. Remove any excess dough from around the edges. Alternatively you could roll the dough back around the rolling pin and then unroll it over the tin – only if you know how to!

*This dough is actually pretty great – if you make a mistake, cover it up with some excess dough : )

7. Add large spoonfuls of the filling. You might have some leftover, don’t over fill!

8. Roll the last portion of dough out onto a floured surface. Square off the dough by cutting the ends off. Then slice into 1 cm thick strips. The best way to do this is with a cooks knife, gently press the blade down in a seesaw action, don’t cut backwards and forth.


9. Lay half of the strips over the top, and then lay the remaining strips in the opposite direction to create the classic pie look : )

10. Bake in the oven for about 40-45 minutes until golden brown. Make sure you keep an eye on it and turn it around in the oven half way. Cool on a wire wrack and then dust with icing sugar. Serve with icecream!

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2 thoughts on “Raspberry and Apple Crostata or pie

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