Apple Cranberry Crostata

I love this recipe. Today is the second time making it. It’s delicious and simple. John’s recipes are well tested and just work.
Apple Cranberry Crostata
The SoNo Baking Company Cookbook By John Barricelli


1 1/2 pounds Granny Smith apples (about 3), cored, peeled, and cut into 1/2” slices
1 cup fresh or frozen (unthawed) cranberries
Juice of 1/2 lemon
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Pinch of grated nutmeg
your favorite single pie crust, John calls for Pate Brisée, chilled
2 tablespoons cold unsalted butter, cut into 1/4-inch bits
1 large egg, lightly beaten, for egg wash
1 to 2 tablespoons sanding sugar, for finishing

1. Set the oven rack in the lower third of the oven. Preheat the oven to 425°F. Line a baking sheet with a nonstick silicone baking mat (do not use parchment paper, as the crostata will stick to it).

2. In a large bowl, toss the apple slices with the cranberries, lemon juice, sugar, flour, salt, cinnamon, allspice, and nutmeg.

3. On a lightly floured work surface, roll out the dough to a l4-inch round and place on the prepared baking sheet. Mound the apple-cranberry mixture in the center of the dough round. Dot with the butter. Fold the edges of the dough round in toward the center to
make a 2-inch border of dough all around. Brush the dough with egg glaze. Sprinkle generously with sanding sugar.

4. Bake the crostata for 20 minutes. Reduce the oven heat to 375°F. Rotate the baking sheet and continue baking until the crust is golden brown and the apple mixture is bubbling, about 20 more minutes. Let cool fully on the baking sheet before transferring to a
platter and serving.

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