Apple Crostata

Yesterday I introduced a guest poster, Molly, who shared her delicious Chestnut Dressing recipe with us. Molly joins us again today with a new dessert idea for Thanksgiving. I’m always looking for new Thanksgiving dessert ideas because I’m not married to the idea of pumpkin pie for Thanksgiving dinner. So once again, here’s Molly:

Every year I always try to make a new dessert for Thanksgiving. Last year I made a Pumpkin Cheesecake that turned out quite nicely. This year I’m making one of my favorites, Apple Crostata. I made this two years ago for a dinner that I cooked for my brothers, their wives, my parents and grandparents. It was very easy to make, and the crust is delicious. I can’t wait to taste it again!

Apple Crostata

Crust:

  • 1 1/2 cups all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 10 tablespoons unsalted butter, chilled, cut into 1/2 inch pieces
  • 3 tablespoons ice water

Filling:

  • 2 small Golden Delicious apples, peeled, halved, cored, cut into 1/8 inch slices
  • 1 Pippin apple, peeled, halved, cored, cut into 1/8 inch slices
  • 1/4 cup plus 1 tablespoon sugar
  • 1 teaspoon fresh lemon juice
  • 1 large egg white beaten with 1 tablespoon of water (for egg wash)
  • 2 tablespoons sliced almonds, toasted

To make the crust: Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.

For the filling: Position the rack in the center of the oven and preheat oven to 400 degrees F.

Combine the apples, 1/4 cup of sugar, and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes.

Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11 inch round. Transfer the dough on the parchment paper to a heavy large baking sheet. Spoon the apple mixture over the dough, leaving a 2 inch border. Fold the dough border over the filling to form an 8 inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.

Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the baking sheet. Cool the crostata to lukewarm. Sprinkle with almonds and serve.

As I said, I can’t wait to make this again! It is truly one of those recipes that you want to make over and over again!