Rustic Apple Crostata With Vanilla Cinnamon Glaze

Rustic Apple Crostata

Somehow, right before my eyes, my apple pie bars morphed into a rustic apple crostata.  I think it had a lot to do with my overwhelming fear of pie crust and a need to turn something a little too complex into something simple and non-threatening.  Enter...Rustic Apple Crostata With Vanilla Cinnamon Glaze.



RUSTIC APPLE CROSTATA WITH VANILLA CINNAMON GLAZE  {PRINT THIS RECIPE}

For the crust:
4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 cup ice cold butter flavor shortening, cut into cubes (or you can substitute butter)
4 egg yolks
zest from one lemon
2 tablespoons lemon juice
8-10 tablespoons icy cold water

-In a food processor, add the flour, salt, baking powder, cinnamon and nutmeg.  Pulse to combine.
-To the flour mixture, add the shortening and egg yolks, lemon zest and juice.  Pulse until the mixture comes together slightly and looks slightly wet and crumbly.
-Add the ice water a few tablespoons at a time and pulse the mixture until the dough comes together as a ball. (You may not need all the water called for)
-Divide the dough into two discs and wrap in plastic.
-Refrigerate at least 30 minutes.

For the filling:
7-8 Granny Smith apples, peeled, cored and cut into slices
2 cups sugar
1/2 cup brown sugar
1 tablespoon lemon juice
2 teaspoons fresh lemon zest
dash of salt
1 teaspoon vanilla
2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/4 cup flour
1 egg + 1 tablespoon water
additional sugar for topping
2 tablespoons butter for dotting

-In a large bowl, add all the ingredients and mix well.

 To prepare the costata:
-On a lightly floured surface roll out each chilled dough disk to a large free form circle (approximately 12" round).
-Gently move the crust onto a parchment lined baking sheet.
-Mound half of the apple mixture into the center of the dough leaving at least 3" of dough around the border of the dough.
-Gently fold up the 3" of plain dough around the apple slices in the middle forming a rustic free-form pie that has no top. Press the dough around the apples and with your hands and form your crostata to preference.
-Bake the crostatas in the preheated oven for approximately 50-55 minutes or until the juices bubble and the crust is a nicely browned.
-Cool completely on a wire rack.
-Preheat the oven to 375 degrees.
-Whisk the egg and the water together and brush it onto the visible outer crust.
-Sprinkle the entire crostata with sugar.
-Dot the mound of apple slices with 1 tablespoon of butter.
-Continue the same process with the additional dough and flour.
-At this point you can sprinkle the top with powdered sugar or you can make the vanilla cinnamon glaze.

To make the glaze:
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

-In a medium size bowl, whisk together all the ingredients until it forms a rather thick icing that will drizzle well but not be too thin so it immediately runs off (you may need to play with the amount of sugar or milk to achieve your desired consistency).
-Drizzle the glaze over the cooled crostata and serve.





Rustic Apple Crostata Recipe

Rustic Apple Crostata Recipe

Until we bake again,

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