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Dear Apple Crostata

Dear Apple Crostata,

Of all the desserts, in all the world, you are my favorite.

Why you ask?

It's because you're honest. You fulfill my need for gratification in 45 minutes and though it's not a jiffy, I'm willing to wait that long for what's to come.

You are crumbly, have a flaky crust and your apple laden center is generously spiced with just the hint of orange is wholesome and refreshing all at once.

Even though you can't turn my prose into poetry, that won't stop me from writing you this ridiculous and soppy letter because love makes a fool of us all.



{PS: If you think I've gone all nutty, you're not alone. I only wish you can see how my 18 year old is looking at me having read this blog post.}

Recipe for

Apple Crostata with Crumb Topping

Serves 4

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 tbsp. to 2 tbsp. ice cold water

2 tbsp. regular white sugar


1-1/2 lbs. Gala apples

Zest of 1 orange 

1/2 tsp ground cinnamon

1/4 tsp ground Allspice

2 tbsp. regular white sugar


1/3 cup all-purpose flour

3 tbsp. chilled unsalted butter, cut into cubes

2 tbsp. 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 tbsp. chilled water and count to 25. You should have a dough ball.  If a dough ball has not formed, Add 1/2 tbsp. 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 and 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 and mix thoroughly. 



Sprinkle some flour on a clean working surface and begin to roll out the pastry with a rolling pin.

Apply light pressure while rolling outwards from the center of the dough. I follow the rythum, UP-DOWN-UP-DOWN-QUARTER TURN.  

Rolling and turning the pastry a quarter turn regularly, not only helps with rolling the crostata out uniformly, it also means the pastry doesn't stick to the surface.

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 with vanilla ice cream. Yumm!




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