Apple Crostata

I'm finally back!! I actually have been back for a month now, but have been kinda lazy and didn't do much baking. Now I'm back in the kitchen and I'm ready again!! I'm sharing this recipe with you because it's one of my favorites! I make this Apple Crostata all the time!!! It's my all time favorite potluck recipe. It's so easy to make and it's so delicious too. The only reason I haven't posted it is because I can never get a good picture!! I have given up because I want to share it with you sooo bad!

I tried and tried to make it look pretty, but always fail. Don't let the looks fool you, once people eat this pie, they'll think you are a wonderful pie maker. I brought this pie to a party tonight and someone in culinary school told me that it's better than her pie from school!!! The crust is so flaky and buttery and filling is not too sweet. A perfect fall dessert!

I found this recipe at Lemon and Anchovies. Her picture is a lot nicer than mine!! It originally comes from Ina Garten so I knew it was going to be good. Make it!!! You'll love it!! Everyone will think you're an amazing pie maker!! shhh, don't tell =) Here's the recipe with a few tweaks.

Apple crostata
adapted from Lemon and Anchovies

For the pastry:
1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water

For the filling:
1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons (1/2 stick) cold unsalted butter, diced

1. For the pastry, place the flour, sugar, and salt in a bowl. Whisk to combine. Add the butter and using a pastry cutter, cut the butter into the flour mixture until the butter is size of peas. Add the ice water and lightly knead dough until it comes together (do not overwork the dough). Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour. (see note)

2. Preheat the oven to 450 degrees F.

3. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

4. For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

5. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl. Add the butter and cut the butter into the flour mixture with a pastry cutter. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle. (see note)

6. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

Notes:

• *Ina's recipe uses a food processor to make the dough and the sugar mixture. I only use my pastry cutter and it works fine.  For directions with a food processor, go to Lemon and Anchovies' site.