As a person who is passionate about pie, it's hard not to celebrate the 4th of July with ye old traditional Apple Pie. But rules are made to be broken, and I like my meals to be unexpected, so instead of pie, I did an Apple Crostata (aka a pie, just not in a pie pan). I'm such a rebel! I used my favorite pie crust/quiche crust recipe, I swear it works for everything The filling was adapted from one of my favorite places, Epicurious. It was apple-mania - heaps of Golden Delicious apples, spices, and sugar combined to form a really easy, elegant but rustic looking dessert. If you have the pie crust made and in your freezer like we talked about back on the quiche post (eh-hem), this should take about 1.5 hours, and only .5 of those are working hours. Enlist a friend or your significant other to peel the apples and you're home free! We served it with a homemade caramel sauce and vanilla ice cream. Get the recipe after the jump.
Apple Crostata - Serves 8-10
You will need:
Basic tart/pie/quiche crust recipe (can be doubled or tripled)
- 1 1/2 tsp salt
- 3 C all-purpose flour
- 1 C vegetable shortening *cold + 2-3 T
- 1 large egg
- 1 T white vinegar *do not freak out about the vinegar, it makes the crust extra flaky, you can't taste it
- 1/3 C ice water (plus 2 T if needed)
Apple Filling
- 5 large Golden Delicious apples, peeled, cored, halved and cut into1/6 inch slices (I found 1/4 to be pretty thick)
- 1/2 Tsp freshly grated nutmeg
- 1/2 tsp ground cinnamon
- 2 T lemon juice - fresh - as if I should have to say this! Never use that stuff from the plastic bottle
- 1/2 cup granulated sugar
- 3 T cornstarch
1/2 tsp fine sea salt
**** for finishing the Crostata****
- 1 large egg
- 1 T water
- 4 T raw sugar
2 T pure maple syrup
Pre-heat oven to 400 degrees. Remove pie crust from the fridge. Peel and slice apples. Place in large bowl with lemon juice and toss. This will also keep them from browning. Mix spices, granulated sugar, cornstarch, salt in a large bowl, and add apples and lemon juice to the mixture. Roll out pie crust on a piece of parchment paper so it's about 1/5 inch thick and an oval shape. Transfer to a baking sheet. Place apples and juices in the center of the crust. leave about 2.5 inches of crust as a border so you can fold it up. I lay the apples flat, overlapping in concentric circles, but you can arrange them any way you want. The apples will decrease in volume as they cook, so don't worry about piling them in. Fold your crust up and around the apples: you can do free form, or fold up and crimp like I did in the picture. You want to form a crust with NO HOLES all the way around the apples so the juices don't leak out. Get creative with it! Beat egg and water in a small bowl. Baste crostata edges with egg wash, and sprinkle with 2 T of the raw sugar. I then sprinkled the apples with the remaining 2 T of raw sugar. Bake for about 50 minutes, and a little longer if needed. I would occasionally press the apples down while it was cooking, to ensure that they weren't drying out on top. Remove from the oven
Caramel sauce
- 1/4 C water
- 1 C sugar
- 3 T unsalted butter
- 3 T Vanilla Ice Cream or Heavy Cream
- 1 tsp kosher salt
Serve Crostata in wedges with ice cream and caramel sauce on top. Enjoy!
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