apple crumb crostata

• For The Apple Filling

  • 6 tablespoons unsalted butter
  • 3 pounds Granny Smith apples peeled, cored, and cut into 3/4-inch cubes
  • 1 1/2 teaspoons orange or lemon zest
  • 1/4 teaspoon coarse salt
  • 1/2 cup sugar

• For The Crumb Topping

  • 3/4 cup all-purpose flour
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 stick cold unsalted butter, cut into cubes

• For The Crust:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon coarse salt
  • 2 sticks, plus 1 tablespoon, cold unsalted butter, cut into small pieces
  • 4 large egg yolks
  • 3 tablespoons ice water
  • Directions

1. To make the crust, mix flour, sugar, salt, and butter on medium speed until mixture resembles coarse sand. Add the yolks; mix slightly. Add ice water. Mix until just combined. Form dough into disk; wrap in plastic. Chill for 1 hour or up to 3 days.
2. To make the filling, melt butter in a large pan on high heat. Add apples, zest and salt, stirring until coated. Sprinkle sugar, and saute, stirring, until sugar is dissolved, liquid has thickened, and apples are almost golden, about 5 minutes. Transfer to a baking sheet, and let cool to room temperature.
3. To make the crumb topping, combine flour, dark-brown sugar, granulated sugar, salt, cinnamon, allspice, and butter in a food processor, and pulse until mixture resembles coarse sand. Refrigerate until ready to use.
4. To assemble, flour a piece of parchment paper. Roll chilled dough into a 1/4-inch-thick, 14-inch circle on parchment (trim excess). Place dough and parchment on cookie sheet. Mound cooled apple mixture in center, leaving a 3-inch border. Sprinkle crumb mixture on top of apples. Fold edges of the dough on top of apples, overlapping and leaving about a 6-inch round opening. Refrigerate until dough is firm, about 30 minutes. Brush edge of crust with egg, and sprinkle with sugar. Bake until pastry is golden brown and apples are tender, about 40 to 50 minutes. Serve warm or at room temperature, with praline ice cream.