Prepare the Dough: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.

For the Apple Filling and Streusel Topping: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.

Preparing the Crostata:1. Place the chilled dough on a floured wooden board; using a floured rolling pin, roll dough into a large circle.2. Place the rolled out dough on top of parchment paper3. Layer the apple slices on the dough leaving a 2″ border.4. Sprinkle the streusel mixture evenly over the apples.5. Gently fold the 2 inches of the outer dough border over the apple mixture, overlapping the dough into a folded side border-top.6. With the uncooked crostata still on the parchment paper, carefully lift it up and place it (parchment paper included) inside a baking pan; it should have a snug fit (which prevents the overlapped dough from falling down).7. Brush some melted butter on the dough and sprinkle with sugar.8. Bake for 20 minutes on the lowest oven rack, then remove and cover the dough on the sides with aluminum foil to prevent burning. Keep an eye on the crostata for any signs of burning; cover with aluminum foil if streusel also begins to turn dark brown or black.9. Return to the oven and bake for another 40 minutes.10. Serve warm with ice cream and caramel sauce.