Red Prince® Apple Crostata
Yield 8 servings
Author: Chef Jonathan Collins

This Red Prince® apple crostata is essentially a rustic apple pie! No fancy top crust or lattice, a simple and easy recipe that gets sweet, apple flavour into the oven faster! Red Prince® apples are perfect apples for baking because they keep their shape well once cooked.


For the Sweet Dough:
2 ¾ (680 mL) all-purpose flour (plus extra for dusting)
¾ cup (180 mL) unsalted butter cubed and frozen
5 tbsp (75 mL) vegetable shortening, cubed and frozen
¼ cup (60 mL) white granulated sugar
a pinch of fine sea salt
Ice water as needed (about 2-4 tbsp)

For the filling:
6-8 medium Red Prince® Apples, cored, peeled, and sliced into eighths
Brown sugar to taste, about 2-4 tbsp (30-60 mL)


Insert the large metal chopping blade into the large work bowl of the food processor (or you could do this manually in a large mixing bowl with a pastry knife). Combine the flour, sugar and salt and process for 10 seconds to sift. Add butter and shortening, pulse using quick, short pulses until the mixture resembles sand, 10-12 pulses

Slowly incorporate ice water, very slowly, adding until dough comes together. Turn the dough onto a lightly floured work surface and form into a disk. Wrap in plastic wrap, pressing flat, refrigerate for at least one hour.

Preheat oven to 350°F (175°C), rack in the lower position

Once pastry is chilled, roll out the dough into a 14-16” round on a floured work surface. Toss apple slices with brown sugar, and arrange the apples on the sweet dough leaving a 3” border.

Gently fold the edges of the dough over the filling, top with brown sugar. Transfer to a parchment lined baking sheet or pizza stone preheated in the oven.

Bake for 30-45 minutes or until the crust is golden and the apples tender and caramelized. Cool slightly on wire rack, serve warm with vanilla ice cream.

Chef Jonathan Collins

A passionate Chef and Father who loves to share his experiences in cuisine and life, Chef Jonathan Collins has cooked for presidents, prime ministers, billionaires, celebrities and even royalty! A graduate of Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients.