For the Crust:
- 2 cups flour
- 5 Tbsp. sugar
- 1/2 tsp. salt
- 2 sticks of very cold butter, sliced
- 4 – 5 Tbsp. ice water
- Melt butter to brush on dough and sugar to sprinkle on top of dough after crostata is filled with apples and ready to go in the oven.
For the Apple Filling and Streusel Topping:
- 3 pounds of apples, peeled, cored and sliced into one-third” slices (use an assortment of Granny Smith, MacIntosh, and Fuji apples)
- 1/2 tsp. lemon juice
- 1/3 cup flour
- 1/3 cup sugar
- 1/2 cup finely crushed vanilla wafer cookies
- 1/2 tsp freshly grated sea salt
- 2 tsp. ground cinnamon
- 2 Tbsp. corn starch
- 6 Tbsp. cold butter, sliced or diced
- Use store-bought or a home-made recipe to drizzle on top
- Serve with vanilla or cinnamon ice cream.
- Using a food processor with a steel blade: Place the flour, sugar, and salt in the bowl and pulse several times to combine.
- Add butter slices and pulse until butter is the size of peas.
- Add ice water, continuing to pulse to combine; stopping at the point before the dough becomes a solid ball.
- Turn dough out on a well-floured wooden board and form into a circular disk.
Wrap with plastic wrap and refrigerate for a minimum of 1 hour.
- While peeling, coring, and slicing the apples, place them in a bowl of cold water with the lemon juice to prevent them from turning brown.
- In the bowl of a food processor fitted with a steel blade, combine flour, sugar, crushed vanilla wafer cookie crumbs, salt, cinnamon, and corn starch, pulsing a few times to mix.
- Add the butter slices and pulse until crumbly (If it isn’t crumbly, do so with your hands).
Preheat oven to 375 degrees F.