This free form pie is simply the easiest you'll ever make. It consists of a buttery pastry and filling.
I have made my pastry completely by hand but you can also obtain a good result using a food processor.
The filling was even easier - no cooking required, just combine the sliced apples with sugar, lemon juice and all purpose flour. Keep the sliced apples separately, it will produce more juice if kept longer. When you have rolled out the pastry, combine the apple (without the juice) with the rest of the ingredients except the butter and mound them on your pastry. This will often take care of the problem of soggy base.
I have given my crostata a makeover by topping the apple mixture with pastry strips rather than weaving a traditional lattice but it can be done without it.
MINI APPLE LATTICE CROSTATA
Serves : 6-8
2 cups all purpose flour
2 tablespoon sugar
1/2 cup butter
1/4 tsp salt
4-5 tablespoon ice water
3 cups apples peeled and thinly sliced
2 tsp lemon juice
6 tablespoon brown sugar or to taste
3 tablespoon all purpose flour
1 tablespoon butter to dot on top
For the pastry. place flour, sugar, salt and butter in a mixing bowl.
Rub the butter into flour with your fingertips until the mixture resembles fine bread crumbs.
Gradually add ice water to form into soft dough.
Wrap with plastic and chill for 30 minutes-1 hour.
For the filling, combine thinly slice apple, lemon juice, brown sugar and flour in a medium bowl after you have rolled out the pastry.
Divide dough into 3 portion. Roll out 2 portion into 7 in circle on floured board. Roll out the 3rd portion into 9 in round, using sharp knife, cut into 16 half inch wide strips.
Transfer dough onto baking sheet. Spoon filling in the center of the dough, spreading evenly but leaving 1 1/2 in border. Dot with butter. Carefully place 4 pastry strips crosswise over the apples and another 4 strips lengthwise over the apples, spacing strips evenly to form a lattice style crust.
Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Complete the rest of the dough.
Bake for 30-35 minutes in a preheated oven @ 190 C until the crust turns golden brown.
Allow to cool. Serve warm at room temperature.
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