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Apple Crostata or Crostada
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Brief Description
One of our family's favorite desserts at Maggiano's; open-face apple pie dessert best served with ice cream.
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Main Ingredient
apples
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Category: Desserts
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Cuisine: American
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Prep Time: 75 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
This also works quite well with a refrigerated pie crust if you do not have time to make the crust yourself.
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Posted By: mcarr
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Posted On: Feb 17, 2013
Number of Servings:
Ingredients:
- 2 1/2 cups - all-purpose flour
- 1 teaspoons - fine salt
- 1 teaspoons - sugar
- 1 cups - chilled unsalted butter cut into 1/2-inch cubes
- 1/2 cups - sugar
- 2 tablespoons - cornstarch
- 1/2 teaspoons - ground cinnamon
- 1/2 teaspoons - ground nutmeg
- 1 pinchs - fine sea salt
- 2 1/2 pounds - golden delicious apples about 5 large, peeled, halved, cored, cut in thin slices
- 2 tablespoons - fresh lemon juice
- 1 - large egg
- 2 tablespoons - raw or turbinado sugar
- 2 tablespoons - pure maple syrup
- - vanilla ice cream optional, for serving
Directions:
Place flour, salt, and sugar in a food processor; pulse to blend. Add butter; pulse just until coarse meal forms. Add 1/4 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap dough in plastic and chill 1 hour. (DO AHEAD: Crust can be made 1 day ahead. Keep chilled.)
Allow to stand at room temperature for 15 minutes to soften slightly before rolling out.
For filling:
Preheat oven to 400°F. Place a large sheet of parchment paper on a work surface. Roll out dough disk on parchment paper to 15" round (some of dough will extend over edges of paper).
Whisk sugar, cornstarch, cinnamon, nutmeg, and salt in a large bowl. Add apples and lemon juice to bowl with sugar mixture; toss to coat apples evenly.
Transfer apples to crust, mounding in center and leaving a 3" plain border. Scrape out any juices from bowl and drizzle over apples. Fold crust edges up over outer edges of filling, crimping dough and folding and pleating as needed to fit. Slide crostada and parchment onto a large rimless baking sheet or baking stone. Crack egg into a small bowl. Using a fork, beat egg just to blend. Brush crust edges with beaten egg, then sprinkle crust with raw sugar.
Place crostata in oven and bake until juices in center are thick and bubbling, about 45 minutes. Let cool for 5 minutes. Run a long, thin knife or offset spatula around edges of crostata to loosen from paper and to prevent it from sticking to the paper.
Transfer baking sheet with crostata to a wire rack. Brush apples generously with maple syrup.
Let crostata cool. Cut crostata into wedges. Place wedges on plates. Serve with a scoop of ice cream, gelato, or whipped cream.
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