APPLE CRUMB CROSTATA

The Crostata is a baked tart originating from Italy going back to the 1400's and is the same as what the French call a Galette.  These desserts are both rustic and elegant in taste.  This works well for other fruits like peach, cherries, blueberries and raspberries. This dough recipe is also the same for a double crusted pie.  I usually double this recipe to make a Crostata and also have 2 discs left for a pie to freeze for another day.  So don’t let the last of your fall apples go to waste…. Impress your family with an Apple Crostata!                                                   
                            
APPLE CRUMB CROSTATA
CRUST -
 1 ¼ AP flour
 1T white sugar
½ t salt
1 stick unsalted butter cubed and kept cold
1 t vinegar (white or apple cider vinegar)
½ c ice cold water

1 egg beaten
Sugar for sprinkling

FILLING - 
5 or 6 Braeburn or other baking apples, peeled, cored and sliced. About 6 cups
¼ c brown sugar
1 T flour
½ t ground cinnamon
Juice from ½ lemon
¼ t vanilla

CRUMBLE -
¼ c white sugar
¼ c br sugar
1 ½ c AP flour
¼ t ground cinnamon
1 stick unsalted butter melted and cooled

 STEP 1 - MAKE DOUGH FOR CRUST
Combine flour, sugar, salt in a food processor and pulse for 5 seconds. Add the butter cubes and pulse again until the mixture is the size of small peas.  Add most of the water and the vinegar and pulse until the mixture comes together in moist clumps.  Add more water if needed. Dump the dough onto a lightly floured counter and gather into a round disc.  Wrap in plastic wrap and chill for 2 hours or overnight.  This recipe is for one crostata or a double crusted single pie.  
STEP 2 - MAKE FILLING
Toss apple slices with the other filling ingredients and set aside
STEP 3 - MAKE CRUMBLE
In a medium bowl combine everything for the crumble except the butter.  Drizzle the butter over the dry ingredients and mix until crumbly and the flour is incorporated. 
STEP 4 - ASSEMBLING THE CROSTATA    
Preheat oven to 375 degrees
Remove dough from the fridge and on a lightly floured surface roll the dough into a 14 inch circle and place in the center of a baking sheet covered with a teflon or silpat sheet. 
Arrange filling, saving out some juice, evenly in the center of the dough, leaving about 4 inches around the edge. Fold the dough around the crostata and pinch about every 2 inches.  Pour remaining juice over the apples.  Brush the edges with the beaten egg and sprinkle the edges with the white sugar.  Cover the entire area of fruit with the crumble as best you can.  It should take most of the crumble but if there is any left it would be a great topping for muffins!
STEP 5 - BAKE THE CROSTATA
Place the baking sheet in the center of the preheated oven and bake until brown and bubbling, about 40 - 50 minutes.  Test with a fork or pull a slice of apple out to test for doneness.  

Serve warm with ice cream or toffee or caramel.  Take a picture and send it to us! 

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