Rachel's Apple Crostata
A favorite recipe for fall apples. It's best of you use a mix of apples, and include a few Granny Smith. I've been using the liberty apples from the fruit trees in my yard, and the pies have been delicious. Make the crumb topping ahead of time. You can also make the crust ahead of time too. Tip: roll out your crust right away; then refrigerate. It rolls out easier!
5 - 6 apples, peeled and cut into thick slices
3 tablespoons sugar
cinnamon, to taste
1 1/4 cup unbleached flour
a pinch of salt
1 1/2 tablespoons sugar
1 stick of unsalted cold butter, chopped into smaller pieces
3 tablespoons ice-cold water
Topping (Mix together in a food processor)
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup flour
3/4 very cold stick of unsalted butter
- Start with your dough so it can chill in the fridge. Pulse the flour, sugar and salt in a food processor. Add butter and pulse until mixture resembles coarse meal, leaving some larger pieces. Add the water and pulse. Then run the food processor just until the ball forms.
- Sprinkle half a handful of flour onto a piece of parchment paper. Press dough to flatten into a disc and sprinkle some flour on top. Roll out dough to form about a 12- to 14-inch rough circle. Refrigerate on the parchment on a baking sheet for about an hour.
- Preheat oven to 375 degrees. Take dough out of fridge. Wait a few minutes until the crust is pliable; otherwise it will crack when folded. (But don’t wait too long.)
- Place the apples in a bowl and mix in the sugar, cinnamon to taste and a tablespoon or two of flour. Then place the apples in the center of the crust, leaving an edge about 1 1/2 to 2 inches. Spread about 1/2 of the crumb topping mixture over all the fruit. (Save the rest of the crumb topping for another pie.)
- Quickly fold/pleat the edges of the dough over onto the fruit, being careful not to tear the dough. Brush the crust with an egg wash or a bit of heavy cream, if available. Bake for about 30 to 40 minutes, until the dough is golden brown.