Apple Pie from Bent Fork Bakery

Rustic Apple Crostata


  • 3 apples peeled and chopped into chunks (Winesap, Granny Smith, Honey Crisp, Cortland, Jonathan or Northern Spy)
  • OR 4 cups fresh Berries, peaches or apricots optional raspberries, raisins, dried cherries
  • Topping:

  • 4 tbl melted butter
  • In bowl:
  • 1/3 cup sugar
  • 1/3 cup flour
  • 1 tsp cinnamon

    Drizzle melted butter into dry ingredients with fork until crumbly


  • 1 cup flour
  • 1/4 cup sugar
  • 1 stick diced cold butter
  • 1/4 cup very cold water
  • Pulse flour & sugar, add butter and pulse 20 times, slowly add water and pulse until a ball forms.

    Gater dough and shape into disk, chill for 30 minutes.

    On flour surface roll into 12-13 circle.

    This may also be done with a pre-made refrigerator pie crust!

    Place dough onto parchment paper on cookie pan, place apples in mound in center, leaving 3 inches of dough perimeter. sprinkle crumble topping on fruit. Gently fold up sides of dough, pleating as you go. Place in 425 oven and bake for 18-22 minutes, until crust is golden brown and fruit is bubbly.

    For more information:

    The Bent Fork Bakery

    335 Waukegan

    Highwood, IL 60040

    PH: 847-926-4438 Fax 847-926-4483

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