The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Apple Crostada

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trailrunner's picture
trailrunner

Apple Crostada

I have never made this before. I looked up a number of different recipes and then made up my own. I used my old standby of a buttermilk crust. I doubled the crust recipe .  I sauteed 7 sliced Gala apples till tender and added cinnamon and sugar and flour and a pinch of salt. I rolled out the crust and piled on the apples and baked till golden and juicy. I was wonderful with vanilla Blue Bell ice cream. We have it here in the South I don't think everyone can get it ...it is still sold in real half gallons. 


 


 Single Crust recipe:


1 c AP flour and cut in 5 TB chilled unsalted butter and 1/4 tsp kosher salt till large crumbs. I use my Cusinart.  Place in freezer till ready to use. Remove from freezer and toss with chilled buttermilk till holds together. Roll out on floured counter w/ floured pin. Brush crust with beaten egg white and pile on apples leaving a 2 inch border. Turn up and pleat edges of crust. Brush w/ remaining egg white and sprinkle with Turbinado sugar. Bake at 375 till brown and juicy...about 40 minutes. I used a piece of parchment paper on a cookie sheet and it worked great . 


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Comments

wayne on FLUKE's picture
wayne on FLUKE

I am drooling all over my keyboard!!


Looks fantastic.


wayne

wally's picture
wally

I have a friend who used to make that every Thanksgiving (to which I was invited).  It was my favorite part of the meal. 


Thanks for the memories!


Larry

trailrunner's picture
trailrunner

Wayne you are so funny....wipe off the keyboard and start peeling apples ! 


Glad you have a pleasant memory of this. Perhaps you will be moved to make it now for you and others. c

dmsnyder's picture
dmsnyder

I love rustic tartes!


I may have to try your crust. The challenge will be to fit it into the baking schedule I have already planned between now and Thanksgiving.


David

SylviaH's picture
SylviaH

Just looks so delicious!  I just picked up some apples today to try a new apple pie recipe.  I will definately have to try your crust recipe...I love buttermilk and always have it on hand.  Thanks for the lovely recipe!


Sylvia

GSnyde's picture
GSnyde

Sounds like a great recipe!  Perfect for Fall.


Glenn

trailrunner's picture
trailrunner

Thank you...it really is very tasty ! David I have no doubt you can schedule it...you are a master. 


 


Sylvia we use a 1/2 gal a week...it just makes baked goods so good LOL. I also mashed the potatoes with it...they were extraordinary.


Glenn...it was wonderful leftover this AM with a ....cof of cuppee ! c


 


 

GSnyde's picture
GSnyde

I sure hope David finds room in the Thanksgiving schedule for this!


Glenn

kutzeh's picture
kutzeh

Your crust looks yummy. Here is another EZ crust recipe. Very flakey,patches well too.


makes 3 or 4 single crusts, freezes well


No Fail Pie Crust


3 c flour


1/2 to 1 tsp salt


2 T sugar (omit if main course crust)


1 1/2 c crisco ( or half butter)


mix dry together, add fat and cut in, until size of  small peas


Mix together in a cup


1/3 c water


1 egg


1 T vinigar


mix to blend well, Pour into dry and mix with fork, add more flour if too sticky. Roll between plastic wrap using flour if necessary


 


 


 

louie brown's picture
louie brown

That really is mouthwatering. The buttermilk in the crust sounds delicious.

trailrunner's picture
trailrunner

Thanks for the crust recipe. I would not be able to use it as written though since I don't use Crisco. I saw an alternative product at Earth Fare so may check that out.


 


Louie, glad you liked it. I can say that 2 days later is was still lovely warmed for 45 sec in the microwave...c

EvaB's picture
EvaB

I generally make it up in the food processor (cuts in the fat faster) I have a small processor and the first one I had came with a recipe for a pie crust, which didn't work, so I adapted the TenderFlake to it, it adds a bit more flour, but since I usually have to add more water anyway (my house if very dry, so my flour is drier than usual) it works for me.


For use in food processor


1 1/3 c flour, 1/4 pound Tenderflake lard (I've used the generic brand and every other brand, some are more moist than others so watch the processor carefully) 1/4 tsp salt, add the flour to the processor, along with the salt, chop the lard into chunks, process lightly until lard and flour are in large to med chunks (my mother always siad until it looks like peas) dump into a larger bowl, and repeat 3 more times, to the large bowl add the liquid, in a measuring cup break 1 egg (I never use anything but large eggs) add 1 tablespoon of vinegar (white, and mine is always pickling since I don't have anything else, which is a bit stronger) and fill the cup up to the mark (one cup mark) with chilled water, I use bottled from the fridge because I can't use my tap water for drinking. Mix until it just comes together, divide into 6 balls, and wrap or place in baggies and into the fridge this is supposed to make 3 douple pie crusts, but it can be frozen if you want, either in the already rolled pie shells, or in the balls and thawed out and rolled later. I always always roll my crusts thinner than most, as I hate the feel of thick half cooked pie crust (seems to be my lot in life to get that slice) so this will usually make about 4 pies for me.


A trick I have learned over the years is to roll out the pie crusts, and drape into the pie pan (you can trim off the crust or not at this stage) put about 1 tablespoon of flour in the crust, and carefully tip the pan around allowing the flour to coat the entire crust (this takes a bit of practice to get it up to the top edge) and then empty any left over flour, place the crust in the fridge without wrapping, and let sit for at least 1 hour and several if possible, then fill with your filling including custards, and bake as normal. This allows the crust to shrink back from the rolling and why I don't trim them before filling to get the best crust.


The extra flour is enough to absorb any moisture, and you won't even notice it when its baked.

trailrunner's picture
trailrunner

Eva there has to be a mistake somewhere in the measurements you give. Just so no one uses the ones you posted. I have made lard and butter crusts both and it is always 1c  to 1 1/3 c flour and 1/4 c to 1/3 c butter or lard and that makes one single crust. You need about 4-5 Tbsp ice water. So I am not sure what figures you meant to put. Just an FYI. c

SylviaH's picture
SylviaH

It was layers of flaky tender crust!  I made apple/sourcream custard pie with crumb topping,a new recipe I was testing for the holiday company.. also a lot to do this week with my grandson's 17th birthday party too, so nice to be able to prep things ahead of time.  The pie was very good but it was to rich for my taste.  I made some cinnamon sugar twists, with some leftover dough...they were very nice and layers of flaky centers!  Just lovely and so easy to make, I especially like the mixing of the flour, butter, salt and refrigerating or freezing until ready to add the buttermilk...how convenient, works so much better than taking a cold dough out of the freezer/frig to roll.  Thanks, trailrunner!


Sylvia

dmsnyder's picture
dmsnyder

Hi, Caroline.


What diameter do you roll out the crust to? How thick? 


How many does one recipe serve?


I'm under pressure from a source that lacks subtlety (but not enthusiasm) to make this over Thanksgiving weekend. Said source had better be ready to peel, core and slice apples. (I'll milk the butter for the crust.)


Thanks.


David

GSnyde's picture
GSnyde

I will core.  I will peel.  I will slice.  I will even bring the apples (going past several wonderful apple orchards with farm stands this weekend).


[un-subtly drooling in anticipation].


Glenn

dmsnyder's picture
dmsnyder

I do appreciate your enthusiasm.  As it is clear that its primary target is the eating, not the preparation, I have (hopefully) streamlined the latter with this device:



As they say, "One good turn deserves an apple a day."


David

kygin's picture
kygin

You said "I used my old standby of a buttermilk crust. I doubled the crust recipe," but I'm am uncertain whether the crust recipe you gave was already doubled or whether I need to double it.  I have a feeling I need to double it and I will if I don't hear by tomorrow. I'd like to do this for Thanksgiving, so I'm hoping you see this.  The crostada is SO gorgeous, trailrunner, absolutely gorgeous!

GSnyde's picture
GSnyde


          


My first attempt at this pastry was barely so-so…too much liquid in the crust dough.  This time, I was more careful.  I did a 150% recipe for a 10 inch crostada, and used about 9 tbsp of buttermilk.  It came out great.  The filling was tart Braeburn apples, lemon zest, lemon juice, Pyrat rum, sugar, cinnamon and cornstarch.


IMG_1866


The crust was nice and flaky.  It was perfect with vanilla ice cream after a Christmas Eve dinner of roast goose!


Thanks again for this recipe, Caroline!


Glenn