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Apple Crostata with Cheddar Crust

Apple Crostata with Cheddar Crust

Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm.Serving idea: Farmhouse-style cheddar cheese (murrayscheese.com) pairs well with this crostata.

Martha Stewart Living, November 2010 http://www.marthastewart.com/347013/apple-crostata-with-cheddar-crust
4.661015
Rated
93.2203100(62)62
  • Yield One 11-inch crostata
    Serves 10

Ingredients

  • For the Crust

    • 1 disk <u>Cheddar Pie Dough</u>
    • All-purpose flour, for surface
    • 1 large egg, lightly beaten for egg wash
    • Coarse sanding sugar, for sprinkling

  • For the Filling

    • 2 tart apples, such as Granny Smith or Gala, plus 2 McIntosh apples, peeled, cored, and sliced into 1/2-inch wedges
    • 1/2 cup granulated sugar
    • 2 tablespoons all-purpose flour
    • 2 tablespoons fresh lemon juice
    • 1/4 teaspoon ground cinnamon
    • 1/4 cup apricot preserves, warmed

Directions

  1. Make the crust: Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.
  2. Make the filling: Toss together apples, granulated sugar, flour, lemon juice, and cinnamon.
  3. Preheat oven to 375 degrees. Spread filling over dough, leaving a 1 1/2-inch border. Fold edges in to form a crust; brush with egg wash, and sprinkle with sanding sugar. Refrigerate until edges are firm, about 30 minutes.
  4. Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes. Let cool slightly. Brush apples with apricot preserves.

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