Think of this apple cinnamon crostata as an apple pie for cheaters. The reality is that even though this is a lot less work than making an apple pie from scratch, there is no skimping on flavour. The crust, apples, cinnamon, brown sugar and nutmeg all come together making it an unforgettable dessert to finish off your Thanksgiving Express meal, or any meal you wish.
*apples I like to use for this crostata are Cortland, Gala and Golden Delicious
Preheat oven to 400.
In a food processor, place flour, sugar and salt and pulse a few times until mixed well.
Add butter, pulse until butter is the size of small peas, about 20 times.
With the motor running, add ice water.
Stop right before dough comes together in one big piece.
Turn dough onto a well-floured board or counter top and shape into a disc. Cover with plastic wrap and chill in fridge for at least 1 hour.
Roll dough out into a 12” circle on a lightly floured surface. Transfer to a parchment paper lined baking sheet.
For filling, in a medium size bowl toss apple pieces with lemon juice.
In a small bowl mix brown sugar, cornstarch, cinnamon, nutmeg and salt together. Add sugar mixture to apple pieces and gently mix until all apples are evenly coated.
Leaving a 1 1/2” border, place apples in the centre of the dough. Fold border over, creasing the dough on an angle to create folds evenly spaced out.
Brush egg over crust. Sprinkle turbinado sugar over crust and centre of crostata.
Bake 25-30 minutes or until crust golden brown. Watch that crust does not burn.
Brush apples with maple syrup after crostata comes out of oven.
Serve warm, with ice cream if you wish.
Makes 6-8 servings.