In this recipe, our culinary arts students prepared Granny Smith and Gala apples that were then folded into a rustic flaky pie crust. Finished off with a buttery crumb topping, turning an traditional apple pie into apple crumb crostata.
INGREDIENTS
FOR THE CRUST
1 ¼ cups all-purpose flour
1 tablespoon sugar½ teaspoon salt
½ cup (1 stick) unsalted butter, chilled and cut into small pieces
⅓ cup ice cold water, more as needed
1 egg, beaten
Raw sugar, for garnish
FOR THE FILLING
6 to 8 Granny Smith or other tart apples
¼ cup brown sugar
1 teaspoon cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon lemon zest
¼ teaspoon vanilla extract
FOR THE CRUMBLE
¼ cup granulated sugar
1 ½ cups all-purpose flour
¼ cup brown sugar
¼ teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, melted and cooled to room temperature
PREPARATION
Make the crust:
- Combine flour, sugar, and salt in a food processor and blend for 5 seconds. Add butter, pulsing, until mixture resembles small peas.
- Add ice water and continue to pulse until mixture comes together in moist clumps; if mixture is too dry add a bit more water a tablespoon at a time.
- Gather dough into a ball, flatten into a disc, wrap in plastic and chill for at least 1 hour or freeze for up to a month.
Make the filling:
- In a large bowl toss together sliced apples, brown sugar, cornstarch, cinnamon, zest and vanilla. Set aside.
- Make the crumble: In a medium bowl, mix together granulated sugar, flour, brown sugar, and cinnamon.
- Drizzle in melted butter and, using a fork, stir until mixture is crumbly and all the flour is incorporated; the crumbs should be smaller than 1 inch.
- Heat oven to 375 degrees and line a baking sheet with parchment paper.
- Remove dough from refrigerator and let sit at room temperature for 10 to 15 minutes. On a lightly floured surface, roll the dough into a 14-inch circle.
- Transfer to baking sheet and chill until firm, about 15 minutes.Remove baking sheet from refrigerator and let soften for 1 to 2 minutes.
- Arrange filling evenly in the center of the dough, leaving a 4-inch border all around; reserve the juices. Brush exposed dough border with beaten egg and fold edge in up over fruit, making pleats every 2 inches.
- Pour remaining juices over exposed fruit, brush the folded outer edge with beaten egg, and sprinkle with raw sugar.
- Cover exposed fruit with about 1 cup crumble.
- Bake crostata until crust is golden brown and filling is bubbling, about 40 to 50 minutes.
- Remove and let cool before serving. Serve with bacon toffee sauce, if desired.
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