Apple Crostata

This crostata dough can be made into one large crostata, or two small ones, but for this recipe, I opted for one large.

Dough:

2 cups AP flour

1/2 cup sugar

1/2 cup cold butter, cubed

1 tsp. Baking powder

Zest of one lemon, optional

Pinch of salt

3 to 6 tbsp. Ice water

Filling:

2 to 3 large apples (I use honeycrisp)

1 tbsp. Lemon juice

1/4 cup brown sugar

1 tbsp. Cornstarch

1/2 to 1 tsp. Cinnamon (depending how much you like)

1/4 tsp. Nutmeg

1/8 tsp. Allspice

Sugar for sprinkling on top

1 tbsp. Butter, diced for top

Vegan egg wash - plant milk with splash of maple syrup

Method:

For the dough, combine all ingredients except water until a crumbly dough starts to form. Using a food processor for this step is very helpful.

Slowly add in water one tablespoon at a time until the dough comes together.

On a floured surface, roll dough out into a disk, wrap in plastic wrap, and refrigerate for 15-30 minutes.

Meanwhile, preheat oven to 425.

Peel and thinly slice your apples and add to a bowl. Mix in lemon juice, brown sugar, cornstarch and seasonings.

Remove dough from fridge and pour the filling into the center. Carefully fold the edges of the dough inward to create a little case for the filling. You can watch this video here.

Bake on a baking pan lined with parchment for 25-35 minutes, or until apples are nice and tender.

Allow to cool before serving and enjoying!