In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine. For October, Celestina shares with us how to make a traditional rustic Italian pie.
For the pastry
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- ¼ pound (1 stick) very cold unsalted butter, diced
- 2 tablespoons ice water
For the filling
- 1 cup thinly sliced Granny Smith apple (about 1 large apple)
- ¼ teaspoon grated orange zest
- ½ teaspoon fresh orange juice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
To finish the crust
- 1 tablespoon turbinado sugar
- For the pastry, place flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add butter and pulse 12 to 15 times, or until butter is the size of peas. Add ice water and pulse until dough starts to form a ball. Turn the dough onto a sheet of plastic wrap and form into a cohesive ball. Wrap plastic around dough and shape the ball into a disc. Refrigerate for at least 1 hour.
- Preheat the oven to 450°F.
- Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.
- For the filling, toss apple slices with orange zest, orange juice, cinnamon and cardamom.
- Arrange the apple slices on the dough — they will need to overlap — leaving a 1 ½-inch border. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
- Dust crust with turbinado sugar.
- Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.