This Easy Sheet Pan Crostata with Pie Filling was one of my favorite desserts growing up. Although it looks more like a cherry dump cake, this crostata was a snack I had any time of the day when I had the munchies.
Cherry desserts are one of my favorite which is why I also like this recipe for Cherry and Cream Cheese Strudel.
Not a fan of cherry? Try substituting lemon filling or you can also try this Easy Apple Strudel recipe made with puff pastry dough.
Jump to:
Here's Why You'll Love this Dish
- versatility of using your favorite flavor of pie filling
- economical ingredients make this dessert inexpensive
- quick dessert ready in 45 minutes
- great snack for any time of the day
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
How to Make Cherry Crostata
Line a baking sheet with parchment paper. In the bowl of a stand mixer, beat eggs and sugar together.
Add vanilla. Add one cup of the flour and add the baking powder. Continue to add the flour alternating with the vegetable oil until you get a smooth consistency.
When you have added 3 cups of flour, use your judgement to determine whether to stop adding flour. If you want to be able to pour the batter into the baking sheet stop adding flour.
Once you have your dough spread out, spoon the cherry pie filling over the cake. Get as close to the edges as possible with the filling.
Add more flour to the remaining dough so that you can roll it out. Roll out to about ¼" thickness and using a pastry wheel or a knife cut out the lattice.
Carefully place the lattice diagonally on one side, then repeat on the opposite side. Bake crostata in a 350℉ oven for approximately 30 minutes until slightly golden.
Storage: This Sheet Pan Crostata with Pie Filling stores well lightly covered with plastic wrap at room temperature for 3 to 4 days maximum.
I've never tried freezing crostata and can't recommend doing so.
Meal Prep Tips
To spread a thicker dough use a spatula or a spoon to spread the dough while you hold on the parchment paper against the sheet pan.
You'll want to check the doneness of the cake at about 25 minutes. Check with a toothpick inserted into the center of the cake pan.
Substitutions and Variations
Change this recipe up by substituting:
- Filling - use your favorite pie filling like lemon, blueberry or strawberry rhubarb.
- Gluten Free - use gluten free buns instead of white bread buns to make this gluten free
- Cake Density - use less flour for the cake bottom for a dough that is more moist.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Real simple crostata is Italian versus Galette is French meaning easy and elegant dessert.
In most cases, pie filling in a can does not need to be cooked. However, you should always check the directions on the product label.
Main Dishes You'll Fall in Love With
Looking for other recipes? Try these:
Recipe Details
Sheet Pan Crostata with Pie Filling
https://easyhomemaderecipes.caIngredients
- 6 eggs
- 8 oz sugar
- 1 tsp vanilla extract
- 4 cups all purpose flour
- 3 tsp baking powder
- 6 oz vegetable oil
- 18 oz cherry pie filling 1 can
Instructions
- Line a baking sheet with parchment paper. In the bowl of a stand mixer, beat eggs and sugar together.
- Add vanilla. Add one cup of the flour and add the baking powder. Continue to add the flour alternating with the vegetable oil until you get a smooth consistency.
- When you have added 3 cups of flour, use your judgement to determine whether to stop adding flour. If you want to be able to pour the batter into the baking sheet stop adding flour. If you want a denser dough add about another cup and spread the dough onto the baking sheet like a pizza using a spatula or spoon.
- Use about two thirds of the dough and reserve one third to make the lattice.
- Once you have your dough spread out, spoon the cherry pie filling over the cake. Get as close to the edges as possible with the filling.
- Add more flour to the remaining dough so that you can roll it out. Roll out to about ¼" thickness and using a pastry wheel or a knife cut out the lattice. Carefully place the lattice diagonally on one side, then repeat on the opposite side. If you have enough dough, place lattice around the perimeter of the baking sheet.
- Bake crostata in a 350℉ oven for approximately 30 minutes until slightly golden.
Notes
Tips and Tricks
To spread a thicker dough use a spatula or a spoon to spread the dough while you hold on the parchment paper against the sheet pan. You'll want to check the doneness of the cake at about 25 minutes. Check with a toothpick inserted into the center of the cake pan.Nutrition
PIN it for later here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Comments
No Comments