Easy Apple Crostata

I love crostata, which is in Italy what a galette is in France. What’s so great about crostata? Well, it’s fruit and pastry and sugar—what’s not to like? But even better, it’s rustic. And anything “rustic” is good for quick-yet-elegant cooking because you don’t have to fuss with it endlessly. It’s not supposed to look perfect! So throw it together, toss it in the oven, pour yourself a glass of wine and congratulate yourself on a simple-yet-special meal that didn’t take forever. You are a genius.

Serves 4 to 6

Frozen pie crust, enough for 2 pies
1/4 cup sugar, plus about 1 tablespoon for sprinkling
4 teaspoons flour, plus more for rolling out the dough
1 teaspoon cinnamon
1/4 teaspoon nutmeg, preferably fresh ground
1/4 teaspoon salt
4 large apples, about 2 pounds (see note)

Preheat an oven to 400°F. Thaw the pie crusts 15 to 30 minutes, until soft enough to handle.

While the crusts are thawing, in a large bowl, combine the 1/4 cup of sugar and 4 teaspoons of flour with the cinnamon, nutmeg and salt. Core and quarter the apples, then slice them very thin. Add the apples to the sugar mixture and gently toss to coat.

Remove the crusts from their pie pans and combine them into one large dough ball. Transfer the dough to a lightly floured work surface and shape into a disk about 1/2 inch thick. Use a rolling pin to roll the disk out into a 12- to 14-inch circle. Shape the circle so that it's pretty much round, but don't worry about it too much. It’s supposed to be rustic-looking.

Gently transfer the dough to a parchment-lined large rimmed baking sheet (this is easily done by folding the dough into quarters, lifting it from one surface to the other, then unfolding it). Spread the apple mixture to within 2 inches of the edges of the circle. Fold the edges up and over the fruit, tightly crimping every 2 inches or so. Sprinkle a tablespoon or so of sugar over the top and around the crust.

Bake for 40 minutes, until the crostata is deeply browned. Serve hot or room temperature.

Note
Many people have strong opinions about what kind apples should be used for what recipe. My grandmother used only Jonathans for her famous apple pies. They produced a softer filling with a mild, sweet flavor. At the café I owned in Sausalito, Caledonia Kitchen, we used Granny Smiths, ten per pie. Customers loved the tart sweetness and al dente texture. The point is, there's no "right" apple, for any recipe. Use what's freshest and most in season. Perhaps something that's new to you. Change your choice as availability changes. Or try a combination. Especially during the fall and winter, and especially so close to Santa Rosa’s apple country, they’re all great.