How to Make Rustic Italian Apple Crostata

by Nikki Lyon

Easy and delicious


Step 1

Preheat, 450•

Step 2

Cut together the crust

Step 3

Or use food processor for crust: 1 1/2 sticks cold butter, 1 1/2c flour, 4TB sugar, and about 5 TB water.

Step 4

Pulse all the DRY ingredients first until it looks crumbly and grainy

Step 5

Start adding little by little, the water until dough starts coming together. Be careful not to add too much water

Step 6

Lay down 2 pieces of plastic wrap (over lap the two pieces)

Step 7

Make a disc with the dough and flour the surface as well as dough

Step 8

Take two more, over lapped plastic wrap, and place over disc. Roll out dough to a circle

Step 9

Remove top layer of wrap and take the bottom layer; flip up and over your arm to transfer dough to baking sheet

Step 10

Lay across a large cookie sheet or pizza pan, lined with parchment paper.

Step 11

It's ok if it isn't perfectly round or perfectly in the middle. You will fold over all the edges soon

Step 12

I used mixed apples for the filling but use whatever is handiest.

Step 13

Cut thin sliced apples and place in single layers leaving enough of the edge so as to fold over in next step

Step 14

Start folding over and work your way around the circle

Step 15

Finire! And ready to top with..

Step 16

Mixture of 4Tb cold butter, 1/4 c brown sugar, 1/4 cup flour and a dash of cinnamon.

Step 17

Pulse until it resembles a thick crumb. Then pile all over crostada

Step 18

Bake on the bottom rack, for about 25 minutes but I start checking at around 20

Step 19

Ps, if you don't have parchment paper, use a silpat

Step 20

What's yummy in Italian?