Crostata di' Mele (Italian apple pie)
I remember growing up in Warren, Michigan and living in a very ethnic neighborhood. The neighbors across the street being German, next door were Polish and a few houses down were Italian. This was a time when Mom's stayed home to raise their children and a second income was not needed; so knowing your neighbors was a natural thing. I'm sure this recipe came from either the love of Italian food or our Italian neighbor. When making this delicious pie I recommend you either line the bottom of your oven with foil or place it on a pie plate. The one I have pictured is my mom's and I have never seen anything like it before but it works wonderful to catch the drips from a pie. Because there is no thickening agent added to the apples they will lose a lot of the juices from the apples. Also, if you like a sweet pie you might want to add a bit of sugar and spices to the apples for added flavor.
Crostat di' Mele Recipe
The pie plate to catch drips.
Short Pastry
2½ cups flour
1 stick plus 2 Tablespoons unsalted Butter
½ cup sugar
3 egg yolks
Cold water as needed
Filling
3 pounds tart apples (8 to 9) peeled and sliced
juice and rind of ½ lemon
½ cup (or to taste) apricot preserves or marmalade
Confectioners sugar
Pasty: combine flour and sugar in a large bowl work in cold butter until crumbly. With a fork stir in the egg yolk lightly. Add just enough cold water to pull the dough together. Refrigerate for 2 hours.
Peel and place apples in a large bowl of cold water with the lemon juice. Spread the jam on the bottom crust drain the apples and place on crust. Spread more jam on the top of the apples. This pie can be topped or not. If you like a sweeter pie add sugar to the apples and maybe some cinnamon and nutmeg. Cover the pie crust edges with foil except for the last 10 minutes. Bake at 350° for 1 ½ hours.
2½ cups flour
1 stick plus 2 Tablespoons unsalted Butter
½ cup sugar
3 egg yolks
Cold water as needed
Filling
3 pounds tart apples (8 to 9) peeled and sliced
juice and rind of ½ lemon
½ cup (or to taste) apricot preserves or marmalade
Confectioners sugar
Pasty: combine flour and sugar in a large bowl work in cold butter until crumbly. With a fork stir in the egg yolk lightly. Add just enough cold water to pull the dough together. Refrigerate for 2 hours.
Peel and place apples in a large bowl of cold water with the lemon juice. Spread the jam on the bottom crust drain the apples and place on crust. Spread more jam on the top of the apples. This pie can be topped or not. If you like a sweeter pie add sugar to the apples and maybe some cinnamon and nutmeg. Cover the pie crust edges with foil except for the last 10 minutes. Bake at 350° for 1 ½ hours.
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