Apple crostata

January 23, 2012 at 10:52 pm 2 comments

Crostata is the Italian name for a free-form pie. You roll out the crust, place it on a pan, pile on fruit and then fold up the edges. Much less work than fitting pastry into a pan and crimping the edges. I’ve been wanting to make one for ages and I’m proud to say I finally did.

I’m a latecomer when it comes to pie appreciation. When I was growing up I didn’t like it at all, and it’s only in the past few years that I’ve developed a taste for it. Pie for me is like olives in that I’ve always liked the idea of it much more than the actual taste. I know that’s a strange comparison, olives and pie, but it is the same phenomenon. Peanut butter and jam sandwiches are another thing I didn’t like as a kid, but as an adult I’ve discovered an affection for them. Olives and I are slowly becoming good friends – the idea has finally planted itself in my taste buds after a long campaign of telling myself to learn to like them – and  I think the tides are turning with the cause of pie as well.

We had this pie for Sunday dinner while my parents were in town. As I write this I realize that the last time they came to visit I baked a mammoth blueberry pie, so perhaps pie-making will become a new family tradition.

Apple crostata
Serves 6-8 people

2 cups flour
1/2 teaspoon salt
1 cup vegetable shortening (room temperature)
3 tablespoons cold water
1 egg

Combine flour and salt and blend in shortening with a fork until the mixture looks like coarse crumbs. Whisk together egg and water in a small bowl and add to flour mixture, stirring with a fork until a dough forms. Flatten dough into an 8″ circle on a piece of plastic wrap and chill for 15 minutes while you prepare the filling. Preheat oven to 425F and line a baking sheet with parchment paper or a silicon mat.

Pie filling
4 apples, peeled, cored and finely sliced
1 tablespoon cinnamon
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 cup sugar
1 egg, beaten
2 tablespoons coarse sugar

Mix together apples, cinnamon, lemon zest and juice and sugar. Roll out pastry into a 16-inch circle on a lightly floured surface. Transfer it over to the baking sheet and pile apple mixture into the middle of the circle. Fold the edges of the pastry over into the centre. Brush the pastry with beaten egg and sprinkle with coarse sugar. Bake at 425F for 20 minutes and then turn the heat down to 375F and bake for another 40 minutes or until the crust is brown and apples are tender. Serve with vanilla ice cream.


Entry filed under: Cooking, Family, Life, Local food, Recipes. Tags: , , , .

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2 Comments Add your own

  • 1. Ron Windrim  |  January 26, 2012 at 10:32 pm

    Sure hope pie-making becomes a family tradition, especially if your in-laws get to share in the spoils. 🙂 Great pictures too!!

  • 2. Eleenie  |  April 26, 2012 at 12:19 am

    I used to feel the same way about olives, however after living in Greece I quickly changed my mind and now I can’t get enough of them, black Kalamata olives are the best. The pie looks delicious, I’ll certainly be trying this recipe out!

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