Make this. Make it now. Don’t know which is more sinful – how good it is to eat or how easy it is to make.
Martha Stewart Living, November 2010, p. 201
Active Time 25 min.
Total Time 2 hours 45 min.
Makes one 11-inch crostata
Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm.
For the crust:
1 disk Cheddar Pie Dough (recipe follows)
1 large egg, lightly beaten for egg wash
Coarse sanding sugar, for sprinkling
For the filling:
2 tart apples, such as Granny Smith or Gala, peeled, cored, and sliced into ½-inch wedges
2 McIntosh apples, peeled, cored, and sliced into ½-inch wedges
½ cup granulated sugar
2 Tbsp all-purpose flour
2 Tbsp fresh lemon juice
½ tsp ground cinnamon
¾ cup apricot preserves, warmed
- Make the crust: Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet.
- Make the filling: Toss together apples, granulated sugar, flour, lemon juice, and cinnamon.
- Preheat oven to 375°. Spread filling over dough, leaving a 1½-inch border. Fold edges in to form a crust; brush with egg wash, and sprinkle with sanding sugar. Refrigerate until edges are firm, about 30 minutes.
- Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes. Let cool slightly. Brush apples with apricot preserves.
Serving Idea Farmhouse-style cheddar cheese (www.murrayscheese.com) pairs well with this crostata.
Cheddar Pie Dough
Active Time 10 min.
Total time 40 min.
Makes two disks (enough for two 11-inch crostatas
The salty cheddar that’s laced throughout this dough is the perfect match for sweet apple filling.
2½ cups all-purpose flour
2 sticks cold unsalted butter, cut into small pieces
¼ to ½ cup ice water
1 cup shredded sharp white cheddar cheese (any other color will tint the dough)
- Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle ¼ cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add cheese; pulse until combined. (Note: If you keep the food processor going instead of pulsing, you’ll get a wet ball of dough.)
- Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled about 30 minutes or up to overnight.
Make ahead Dough can be frozen for up to 1 month. Thaw before using.