Italian apple pie
Source: From Virginia Rumbley
To make crust:
Hand mix with a pastry cutter - combine flour salt and sugar. Cut in butter and Crisco until the mixture looks like cornmeal. Add just enough water until the dough starts to come together. Flatten into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.
To make the crust topping:
In a bowl, combine all the topping ingredients. Work the mixture with your fingers to create a crumbly texture. Set aside. 3/4 will go under the fruit and 1/4 on top of the fruit.
To make the apple filling:
Peel, quarter, and thinly slice apples. In a large bowl, combine the flour, sugar, cinnamon, and salt. Add the apples and gently toss to coat them with the mixture.
Preheat the oven to 375
On a lightly floured piece of parchment roll the dough into a 12 inch circle. Spread the apricot preserves over the center, leaving a 2 inch border. Please 3/4 of the crunch topping over the apricot preserves.
Lay the apple slices in a concentric circles, adding layers until all the apples are used up. Sprinkle with the remaining topping. Gently fold the dough border up and around the edges of the filling, pleating it as you fold.
Carefully slide the paper with the crostata onto a baking sheet. Brush the top of the dough with the egg wash. Bake for 40 minutes or until the crust is golden brown and the filling is slightly bubbly. Transfer to a wire rack to cool.
If desired, dost the crostata with confectioners sugar before serving. Serve with whipped cream or a scoop of ice cream.
If you make it with peaches, add some nutmeg.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 590 | ||
Calories from Fat: 220 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.5g | 33 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 119.3mg | 37 % | |
Sodium 3040.3mg | 105 % | |
Potassium 198.6mg | 5 % | |
Total Carbohydrate 93.3g | 27 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 90.2g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 590
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