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Apple Crostata with Bourbon Cider Sauce |

Apple Crostata with Bourbon Cider Sauce

  • Author: Connie Chong
  • Total Time: 1 hour, 15 minutes
  • Yield: 1 crostata 1x


The smooth vanilla-caramel notes of bourbon with apple cider gives this tart crostata just the right amount of warmth and sweetness.  Perfect for the holidays fast approaching.




  • 1 Pillsbury refrigerated pie crust, softened (or see my homemade version)


  • 45 medium baking apples, peeled and sliced
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 cup milk
  • demerara or any course sugar (optional)


  • 1 1/4 cups apple cider
  • 2 tablespoons unsalted butter
  • 2 tablespoons packed brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons bourbon


  1. Heat oven to 400 degrees F. Lightly flour a baking sheet or the bottom of a round springform pan.
  2. On a clean floured surface, use a rolling pin to evenly roll out the pie crust into a circle about 12 inches in diameter. Note: Use a large inverted plate or bowl to achieve a perfect round circle. Transfer crust onto the prepared baking sheet; set aside.
  3. In a large bowl, toss apples together with lemon juice to prevent browning; set aside.
  4. In a small bowl, whisk together sugar, flour, cinnamon and nutmeg. Transfer flour mixture to the sliced apples and stir to coat.
  5. Gently pour coated apples over the center of the prepared pie crust leaving about 1 1/2 inches from the edge exposed. Fold crust upward and onto the sides of the apples creating pleats about every 1 1/2 inches. Using a pastry brush, apply milk on the sides of the crust and sprinkle coarse sugar. Lay aluminum foil over the crostata to prevent burning of the crust and apples.
  6. Bake for 30 minutes. Remove foil and bake for an additional 10 minutes or until the crust is golden brown and the apples are tender.
  7. Meanwhile, in a small saucepan, boil cider over high heat until it is reduced to 1 cup. Stir in butter and brown sugar and continue to boil for 2 minutes; stir.
  8. In a small bowl, mix cornstarch into the bourbon until it is dissolved. Pour into the cider mixture and boil for 1 minute, stir.
  9. Remove from heat and allow bourbon cider sauce to cool for 5 to 10 minutes. Drizzle over warm apple crostata. Best served warm. ENJOY!


The benefit of using a springform pan will help guide you in making a rounder circle thus will prevent over browning of the crust with the addition of aluminum foil lightly placed above the pan. Once baked, release the spring and use the bottom portion of the round pan as a tray.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
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