Apple Crostata
This dessert is a very rustic-style apple pie with some added crunch.
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Crust:
1-1/4 cups flour
1/2 teaspoon salt
1 tablespoon sugar
4 tablespoons butter
4 tablespoons solid vegetable shortening (Crisco)
Ice water
Crunch Topping:
1/3 cup flour
1/3 cup brown sugar
1/4 cup old-fashioned oatmeal
3 tablespoons butter, melted
Filling:
3 medium-size apples (we like McIntosh)
1/4 cup sugar
1 heaping tablespoon flour
1/2 teaspoon cinnamon
Pinch of salt
3-4 tablespoons apricot preserves
Egg wash: 1 egg yolk, beaten with 1 tablespoon water
Confectioners' sugar for dusting
1-1/4 cups flour
1/2 teaspoon salt
1 tablespoon sugar
4 tablespoons butter
4 tablespoons solid vegetable shortening (Crisco)
Ice water
Crunch Topping:
1/3 cup flour
1/3 cup brown sugar
1/4 cup old-fashioned oatmeal
3 tablespoons butter, melted
Filling:
3 medium-size apples (we like McIntosh)
1/4 cup sugar
1 heaping tablespoon flour
1/2 teaspoon cinnamon
Pinch of salt
3-4 tablespoons apricot preserves
Egg wash: 1 egg yolk, beaten with 1 tablespoon water
Confectioners' sugar for dusting
To make the crust:
In a food processor, combine flour, salt, and sugar.
Pulse in butter and shortening until mixture looks like cornmeal.
Add just enough water until dough starts to come together.
Flatten into a disk, wrap, and refrigerate about 30 minutes.
To make the crunch topping:
In a bowl, combine all the topping ingredients.
Work the mixture together with your fingers to create a crumbly texture.
Set aside.
To make the apple filling:
Peel, quarter, and thinly slice apples.
In a large bowl, combine the flour, sugar, cinnamon, and salt.
Add the apples and gently toss to coat them with the mixture.
Preheat oven to 375° F.
On a lightly floured piece of parchment, roll the dough into a 12-inch circle.
Spread the apricot preserves over the center, leaving a 3-inch border.
Place 3/4 of the crunch topping over, still leaving the border.
Lay the apple slices in concentric circles, adding layers until all the apples are used.
Sprinkle with remaining topping.
Gently fold the dough border up and around the edges of the filling.
Carefully slide the paper with the crostata onto a baking sheet.
Brush the top of the dough with the egg wash.
Bake for 40 minutes.
Remove from oven and cover dough with foil to prevent burning.
Return to oven and bake additional 15 minutes.
Transfer crostata with paper to a wire rack to cool.
Dust with confectioners' sugar before serving.
Serve with a dollop of whipped cream or a scoop of ice cream.
In a food processor, combine flour, salt, and sugar.
Pulse in butter and shortening until mixture looks like cornmeal.
Add just enough water until dough starts to come together.
Flatten into a disk, wrap, and refrigerate about 30 minutes.
To make the crunch topping:
In a bowl, combine all the topping ingredients.
Work the mixture together with your fingers to create a crumbly texture.
Set aside.
To make the apple filling:
Peel, quarter, and thinly slice apples.
In a large bowl, combine the flour, sugar, cinnamon, and salt.
Add the apples and gently toss to coat them with the mixture.
Preheat oven to 375° F.
On a lightly floured piece of parchment, roll the dough into a 12-inch circle.
Spread the apricot preserves over the center, leaving a 3-inch border.
Place 3/4 of the crunch topping over, still leaving the border.
Lay the apple slices in concentric circles, adding layers until all the apples are used.
Sprinkle with remaining topping.
Gently fold the dough border up and around the edges of the filling.
Carefully slide the paper with the crostata onto a baking sheet.
Brush the top of the dough with the egg wash.
Bake for 40 minutes.
Remove from oven and cover dough with foil to prevent burning.
Return to oven and bake additional 15 minutes.
Transfer crostata with paper to a wire rack to cool.
Dust with confectioners' sugar before serving.
Serve with a dollop of whipped cream or a scoop of ice cream.