Tuesday, October 4, 2011

Apple Crostata

235. With apples a plenty from our apple picking excursion, an apple pie was a must!
Although the day we went apple picking was overcast and cool, the apple trees were loaded and there were few in the orchard picking. We had our choice of any apple from any tree.
An Apple Crostata is the simplest way of having the apple pie without all the fuss.

Apple Crostata

2 to 3 apples, peel, core and chop in to chunks or slices
1/2 cup sugar
1/2 tsp cinnamon
dash of ground cloves
pinch of kosher salt
dash of nutmeg
1 heaping teaspoon of corn starch
1 pre-made pie crust, unbaked

Roll out pie crust on a floured surface in a circle, approximately 12". Place all other ingredients in a bowl and mix to coat apples.
Transfer pie crust round onto a flat baking sheet covered with parchment paper or Silpat. Pour apple mixture into center of pie crust.
Dot with butter.
Then begin to fold the dough over the edges of the apples leaving the center uncovered. Brush the top crust with a small amount of milk or water then sprinkle sparkling sugar over.
Bake 350º oven for 25-35 minutes or till crust is light brown and center is bubbling.
Allow the Crostata to cool. Cut in pie slices and top with vanilla ice cream.
It's beautiful and easy!

"I have always found that mercy bears richer fruits than strict justice."

1 comment:

Amy said...

That looks rustic and delicious. So perfect for the season.


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