Wednesday, February 15, 2012

Apple Crostata

Apple desserts are among my favorites! A crostata is basically a rustic pie that bakes on a cookie sheet. There’s no fussing over fitting the pastry into a pie plate; in fact, the more irregular its appearance, the better—that makes it look homemade. The pastry used here is a smaller batch of my go-to recipe. We enjoyed our pie with caramel sauce and, of course, ice cream. Enjoy!

Apple Crostata
1 1/2 cups all-purpose flour
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1/4 cup shortening
2 Tbsp. butter
1/3 cup ice water
3 apples, cut in half, cored, and thinly sliced
Brown sugar
2 Tbsp. butter
2 Tbsp. melted butter

1. Use a food processor to combine flour and next 5 ingredients. Gradually add ice water through food chute; process until mixture forms a ball. Wrap in plastic wrap, and chill 30 minutes.
2. Roll out dough into a rustic circle; place on a parchment paper-lined baking sheet. Arrange apple slice in center of dough, leaving a 2-inch border. Sprinkle apples with brown sugar and cinnamon; dot butter over apples. Fold edges of dough up over apples, leaving the center open. Brush edges with melted butter.
3. Bake at 400° for 20 to 30 minutes or until crust is golden and apples are softened.

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