Apple Pecan Crostata

Baking an Apple Pecan Crostata from scratch in a cast iron skillet— recipe from Southern Cast Iron's Fall 2017 Issue

I know it’s spring and not autumn, but I couldn’t help myself. I miss the flavors and wonder of fall and it’s all I’ve been thinking about lately!

Honeycrisp apples were on sale at the grocery store this week, so that sealed the deal! Time to bake another pie.

Baking a Apple Pecan Crostata from scratch in a cast iron skillet— recipe from Southern Cast Iron's Fall 2017 Issue.

Southern Cast Iron is one of my favorite magazines, and I’ve been eager to try baking my first cast iron pie. The magazine has such a great variety of recipes- both baking and cooking- and I promise you that you do not want to flip through on an empty stomach. I browsed some old issues and decided to bake the Apple Pecan Crostata recipe from their autumn 2017 issue.

I made very few modifications from the original recipe. I substituted arrowroot starch where the recipe called for corn starch (it’s all I had on hand), and I made my own sugar syrup to coat the pecans (just mix sugar and water and heat to combine; I don’t measure, but keep adding sugar until it settles into a nice, thick syrup; keep stirring while you heat it).

Mixing dry ingredients to bake an Apple Pecan Crostata from scratch in a cast iron skillet— recipe from Southern Cast Iron's Fall 2017 Issue

When slicing apples, make sure to follow the recipe directions and slice them very thinly at 1/4 inch. A regular Apple slicer will not get them thin enough. I use this apple slicer, which I purchased on Amazon (it’s an all-metal slicer- no plastic!). After using the slicer, I cut each of the resulting 12 pieces in half again. This makes 24 perfectly thin apples slices that are ideal for a Crostata!

Prepping the apples while baking an Apple Pecan Crostata from scratch in a cast iron skillet— recipe from Southern Cast Iron's Fall 2017 Issue

I did not follow the magazines recipe for crust either, simply because I had leftover pie crust dough in the fridge (I made breakfast quiche again this week 🤫). I love trying new crust recipes and will probably try theirs next time I bake a pie. There are SO MANY amazing pie recipes in this issue and I think I’ll be baking another one soon (I’ve gotta practice and get it perfect for when fall actually rolls around, right?).

Mixing apples and sugar to bake an Apple Pecan Crostata from scratch in a cast iron skillet— recipe from Southern Cast Iron's Fall 2017 Issue

When the filling mixture was all mixed up, it smelled like cinnamon vanilla heaven. I’ve been using a higher quality vanilla extract lately and I think it makes all the difference.Mixing vanilla extract to bake an Apple Pecan Crostata from scratch in a cast iron skillet— recipe from Southern Cast Iron's Fall 2017 Issue

The Crostata came together pretty easily. I took my time making it and had a relaxing afternoon baking.

When the timer went off, the top wasn’t nicely browned like it should have been, so I broiled it on low for about 3-4 minutes to crisp it up (keep your eye on it if you decide to do this!!).

A delicious apple pecan crostata baked from scratch in a cast iron skillet

Such a beautiful result! I loved baking pie in my cast iron skillet for the first time. The crust was perfectly flaky and crispy on the sides and bottom. I can’t wait to try more cast iron baking recipes.

The Crostata was delicious in addition to being a looker. My dad did a happy pie jig upon tasting it and then helped himself to another big slice. The crunch of the pecans was especially good and the apples were juicy and still had some crunch themselves. So good!

A delicious apple pecan crostata baked from scratch in a cast iron skillet

Thanks for stopping by!

Hailey

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