I got this awesome recipe from the Martha Stewart Thanksgiving Central site. There are a whopping 71 pies and tarts in her recipe collection but my Dad and I decided that we really wanted to try this awesome Apple Crostata with a free form crust. This (obviously) is Martha’s photo:
It was surprisingly easy to make and it looked really sophisticated when it came out.
Make the Crust first:
- 2 1/2 cups all-purpose flour
- 2 sticks cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
- 1 cup shredded sharp white cheddar cheese
- Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add cheese; pulse until combined.
- Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight. (A-M Note: This dough is so delicious that I cannot possibly overestimate the difficulty of not eating it raw and having no crust for the dessert.)
For The Filling
- 2 tart apples, such as Granny Smith or Gala, plus 2 McIntosh apples, peeled, cored, and sliced into 1/2-inch wedges
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 cup apricot preserves, warmed
- Make the crust: Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.
- Make the filling: Toss together apples, granulated sugar, flour, lemon juice, and cinnamon.
- Preheat oven to 375 degrees. Spread filling over dough, leaving a 1 1/2-inch border. Fold edges in to form a crust; brush with egg wash, and sprinkle with sanding sugar. (A-M Note: I just used regular sugar.) Refrigerate until edges are firm, about 30 minutes.
- Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes. Let cool slightly. Brush apples with apricot preserves. (A-M Note: I let my crostata cool too much and the Apricot Preserves did not melt into the apples and instead stuck on top. I then microwaved it all hoping it would get gooey and melt down into the pie. Yeah, eh, not so much. But, it was still total deliciousness!)