Apple Crostata

This apple crostata is like a pie without the pressure – no pie plate, no perfect lattice, just fold and bake. We love making this on a fall afternoon and serving it warm with a scoop of vanilla ice cream.

INGREDIENTS

CRUST:

1¼ cups all-purpose flour

¼ tsp salt

1 tbsp sugar

6 tbsp unsalted butter, cut into pieces

4 tbsp butter-flavored Crisco (or all-vegetable shortening)

3–4 tbsp ice water

FILLING:

4 Granny Smith apples, diced into ⅓-inch pieces

¼ cup white sugar

¼ cup brown sugar

3 tbsp flour

½ tsp cinnamon

⅛ tsp allspice

⅛ tsp salt

TO FINISH:

3–4 tbsp butter, cut into pieces

1 egg

1 tbsp water (for egg wash)

Step 1: In a food processor, combine flour, salt, and sugar.

Step 2: Add sliced butter and Crisco. Pulse until crumbly.

Step 3: Add 3–4 tbsp ice water and pulse until the dough just begins to form a ball.

Step 4: Turn the dough out onto a floured surface. Gently roll into a circle. Set aside while you prep the filling.

Step 5: In a large bowl, toss together the diced apples, white sugar, brown sugar, flour, cinnamon, allspice, and salt. Mix well with hands until apples are evenly coated.

Step 6: Place rolled-out crust onto a foil-lined baking sheet. Pile the apple mixture into the center of the dough.

Step 7: Dot the apples with pieces of butter. Fold the edges of the crust up and over the filling, leaving the center exposed.

Step 8: In a small bowl, whisk the egg with 1 tbsp water. Brush the egg wash all over the folded crust.

Step 9: Bake at 400°F for 40 minutes, or until the crust is golden and the apples are tender.

Step 10: Let cool slightly, then slice and serve – preferably with a scoop of vanilla ice cream.