This crostata is simply perfect from the perfectly cooked, tender apples to the flaky, cheddar crust. I'm really not a big, pie-baking girl, probably because desserts, while I like them occasionally, I usually don't make them. But, I wanted to try this recipe because I was intrigued by the cheddar in the rustic-styled crust and we were having guests over so making a dessert seemed like a good idea. The bonus of this pie is that the crust recipe makes enough for 2 and you can freeze the other pie crust for up to a month. If you're intrigued as well, you should try it!
APPLE CROSTATA WITH CHEDDAR PIE CRUST
from Martha Stewart Living - Nov. 2010
FOR THE CRUST
1 disk Cheddar Pie dough (recipe follows)
1 large egg, lightly beaten for egg wash
Coarse sanding sugar, for sprinkling (mine was from Williams Sonoma)
FOR THE FILLING
2 tart apples, Granny Smith or Gala
2 McIntosh apples or similar apple
1/2 c. granulated sugar
2 T. all-purpose flour
2 T. fresh lemon juice
1/4 t. ground cinnamon
1/4 c. apricot preserves, warmed
Make the crust: Roll out dough to a 13-inch round, about 1/8" thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.
Make the filling: Toss together apples, granulated sugar, flour, lemon juice and cinnamon.
Preheat oven to 375. Spread filling over dough, leaving a 1 1/2" 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 and 20 minutes. Let cool slightly. Brush apples with apricot preserves.
CHEDDAR PIE DOUGH
Makes 2-discs enough for 2 crostatas
Make ahead dough can be frozen for up to 1 month.
2 1/2 c. all-purpose flour
1 t. salt
2 sticks cold, unsalted butter; cut into small pieces
1/4 to 1/2 c. ice water
1 c. shredded sharp white cheddar cheese
Pulse flour and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 c. 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.
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight.