How to make it

  • Place flour, sugar and salt in a mixer, pulse 2 or 3 times to mix. Add the very cold, diced butter and pulse, until you have a very coarse mixture, about 10 times. With the motor running, add the water and pulse, until a ball forms. Don't overmix. Dump dough onto a well floured work surface and form into a disk, wrap in ceran wrap and refrigerate for at least 1 hour.
  • Mix apples with the raisins, put aside. For the topping, combine all ingedients, but the egg mixture in a mixer, pulse a couple time to get a coarse mixture. Remove blade, knead and squeeze with your fingers, until it forms coarse crumbles, set aside. Preheat the oven to 400 F.
  • On a well floured work surface, roll dough into a 12 inch circle. Transfer to a spray oiled baking sheet. Top the dough with the apple raisin mix, leaving a 1 1/2 inch border. Top the apples with the crumbles and fold the free border over, leaving the middle of the crostata open. With a brush, coat the dough with the egg-cream mixture. Bake for approximately 30 min., until the dough is nicely browned and the apples are tender.
  • Srve warm or at room temp. with some whipped cream or Ice cream on the side.

Reviews & Comments 2

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  • joe1155 5 years ago
    Very delicious sounding recipe. I use braeburns in my apple pies too. I think they have a great flavor and texture.
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  • chuckieb 5 years ago
    Indeed it's the bomb! Wow! Lovely recipe and picture Ralph! Love the idea of the pumpkin ice cream on the side. Also love the rummy raisins! :) Gorgeous post!
    Was this review helpful? Yes Flag

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