Recipe: Pink Apple Crostata

Recipe for Pink Lady Apple Crostat, adapted by the James Beard Foundation

 

It's tough out there. It's cold. It's dark before we leave the office. And when it comes to local fruit, it's nothing but apples.

 

The antidote to all this midwinter ennui? Well, we can't help you there, but we can give you an apple recipe that's truly easier than pie.

 

Brought to us by Corkbuzz in New York City, this rustic, free-form crostata holds slices of Pink Lady apple, a variety that's tart and deeply flushed, tossed in a coriander-forward spice mixture. (If you can't find Pink Lady apples, substitute Honey Crisps or Jonagolds.)

 

And it's a cinch to prepare: just roll out your dough (don't fret if it's not a perfect circle), mound the apple filling in the middle, and fold over the edges. No pie pan or decorative crimping required.

 

Get the recipe here.

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