| Ingredients |
| Dough |
| 1¼ |
cup |
self rising flour |
| ½ |
Tbsp |
sugar |
| ⅛ |
tsp |
salt |
| 1 |
stick |
cold unsalted butter, diced |
| ¼ |
cup |
ice water |
| |
| Filling |
| 3 |
each |
medium grand smith apples, peeled, cored and chopped |
| ¼ |
cup |
sugar |
| 1 |
Tbsp |
butter |
| ⅛ |
tsp |
cinnamon |
| |
| 1 |
Tbsp |
butter |
| ½ |
tsp |
sugar |
| |
| vanilla ice cream |
| |
|
| Preparation steps: |
- In a large bowl mix by hand (using disposal gloves) the flour, sugar, salt, butter and ice water.
Mix well until the ingredients are fully blended.
- Form 3 balls of dough. Cover the balls with plastic cling wrap and refrigerate for 1 hour or longer.
- On floured surface roll out each dough ball into 7-inch rounds.
Place the 3 rounds on a baking sheet lined with parchment paper.
- In a medium pot warm up the apples, sugar, butter and cinnamon. Cook for 3 minutes to soften the apples.
For the filling, spoon out the apples, discard the liquids from the cooking.
- Divide the filling among the 3 rounds. Mound the mix in the center of each round
leaving 1½-2 inch border of dough around the edges.
Fold the dough up around the apple mix. Most of the apple mix stays uncovered.
- Melt 1 Tbsp of butter in the microwave and brush the top part of the dough with the melted butter.
Sprinkle ½ tsp of sugar on the dough (for a hint of sweetness).
- Bake at 400F for 21-25 minutes in the middle or top shelf in the oven.
Serving: Cut each crostata into two pieces and serve warm with vanilla ice cream.
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