Of all the desserts, in all the world, I love thee best!
It's because you are honest
You fulfill my need for instant gratification in 45 minutes
and I'm willing to wait that long for what's to come
Your crumbly flaky crust, your apple laden center
generously spiced with just the hint of orange
is wholesome and refreshing all at once
Even you, can't turn my prose into poetry
but that won't stop me because for you
I would make a fool out of me!
Gather the ingredients,
Pie crust: 1-1/2 cup all-purpose flour, 1 stick (115 gms) cold butter, unsalted, 1 egg, 1/8 tsp salt, 2 tbs regular sugar, 1-1/2 tbs to 2 tbs ice cold water
Filling: 1-1/2 lbs Gala apples, Zest of 1 orange, 1/2 tsp ground cinnamon, 1/4 tsp ground Allspice & 2 tbs regular sugar
Crumb topping: 1/3 cup all-purpose flour, 3 tbs chilled unsalted butter, cut into cubes, 2 tbs light brown sugar & milk for dabbing crust
Pre-heat the oven to 400 deg F.
Pastry:In a food processor fitted with a metal blade, add all-purpose flour, cold butter (from refrigerator) cut into chunks, sugar & egg.
Knead for 25 seconds until crumbly. Add 1-1/2 tbs chilled water and count to 25. You should have a dough ball. If a dough ball has not formed, Add 1/2 tbs chilled water and knead again for 25 seconds until a dough ball has formed.
Flatten dough ball between palms, wrap it in cling wrap, and cover with a piece of parchment paper and FREEZE for 10-15 minutes until it is cold BUT NOT FROZEN. Chilled dough will (this will make it easier to roll out)
Apples: Peel, core the apples, discarding the core, skin and ends. Cut into wedges and slice into 1/8” pieces.
Orange: Zest and set aside in a bowl.
In a bowl, combine the apple, zest of orange, sugar and cinnamon.
Sprinkle some flour on a clean surface. Begin to roll out the pastry. Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.
Every once in a while you may need to gently lift under the dough with your fingers to make sure it is not sticking.
Also, turn the pastry a quarter turn every once in a while so it is rolling out uniformly. Lift the pastry off the bottom and wrap around the rolling pin.
Pull a large 11 x 17 sheet of parchment paper as close to the pastry sheet and unroll the crust over it as best you can.
Lift the pastry off the bottom and wrap around the rolling pin. Transfer to the parchment sheet and pie crust to the jelly roll pan or baking sheet.
Spread the apple filling over the pie crust leaving a 1” edge on all sides
Fold the sides on the pastry towards the center. Pinch and pleat the pastry sides together so the pastry form a circle.
Streusel: To a small bowl, add the flour, sugar and the butter chunks. Using clean hands, crumble together until the mixture forms small lumps.
Sprinkle over the apples. Using a pastry brush dab some milk all over the top edge of the pastry.
Bake in the hot over for approx 25 minutes till the pastry edge is golden brown.
Allow to cool for about 30 minutes before cutting into it. This is important otherwise fruit juices will run out.
Cut into wedges and serve.
Recipe for
Apple Crostata with Crumb topping
Serves 4
Preparation time – 20-25 minutes
Baking time: 25 minutes
Shopping list
Pie crust
1-1/2 cup all-purpose flour
1 stick (115 gms) cold butter, unsalted
1 egg
1/8 tsp salt
1-1/2 tbs to 2 tbs ice cold water
2 tbs regular sugar
Filling:
1-1/2 lbs Gala apples
Zest of 1 orange
1/2 tsp ground cinnamon
1/4 tsp ground Allspice
2 tbs regular sugar
Streusel:
1/3 cup all-purpose flour
3 tbs chilled unsalted butter, cut into cubes
2 tbs light brown sugar
Milk for dabbing crust
Preparation:
Pre-heat the oven to 400 deg F.
Pastry:In a food processor fitted with a metal blade, add all-purpose flour, cold butter (from refrigerator) cut into chunks, sugar & egg.
Knead for 25 seconds until crumbly. Add 1-1/2 tbs chilled water and count to 25. You should have a dough ball. If a dough ball has not formed, Add 1/2 tbs chilled water and knead again for 25 seconds until a dough ball has formed.
Flatten dough ball between palms, wrap it in cling wrap, and cover with a piece of parchment paper and FREEZE for 10-15 minutes until it is cold BUT NOT FROZEN. Chilled dough will (this will make it easier to roll out)
Apples: Peel, core the apples, discarding the core, skin and ends. Cut into wedges and slice into 1/8” pieces.
Orange: Zest and set aside in a bowl.
Method:
In a bowl, combine the apple, zest of orange, sugar and cinnamon.
Sprinkle some more flour on a clean surface. Begin to roll out the pastry. Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.
Every once in a while you may need to gently lift under the dough with your fingers to make sure it is not sticking.
Also, turn the pastry a quarter turn every once in a while so it is rolling out uniformly. Lift the pastry off the bottom and wrap around the rolling pin.
Pull a large 11 x 17 sheet of parchment paper as close to the pastry sheet and unroll the crust over it as best you can.
Lift the pastry off the bottom and wrap around the rolling pin. Transfer to the parchment sheet and pie crust to the jelly roll pan or baking sheet.
Spread the apple filling over the pie crust leaving a 1” edge on all sides
Fold the sides on the pastry towards the center. Pinch and pleat the pastry sides together so the pastry form a circle.
Streusel: To a small bowl, add the flour, sugar and the butter chunks. Using clean hands, crumble together until the mixture forms small lumps.
Sprinkle over the apples. Using a pastry brush dab some milk all over the top edge of the pastry.
Bake in the hot over for approx 25 minutes till the pastry edge is golden brown.
Allow to cool for about 30 minutes before cutting into it. This is important otherwise fruit juices will run out.
Cut into wedges and serve.
Enjoy!
