Christmas and Thanksgiving are time for holiday dinners and parties. Nothing is more satisfying than sharing a meal with those who are near and dear to your heart, be they family or friends. I married into a big Italian family whose idea of a small get together consists of enough food to feed a small nation. Though she's gone now, my mother-in-law was a wonderful cook and always did the Feast of the 7 Fishes, an Italian Christmas Eve tradition. Although when I asked what I could bring, she always said, just yourself and your appetite, I felt awkward if I didn't arrive with something. I came upon this recipe for an Apple Crosata which I would make and bring to her every Christmas Eve. It tastes wonderful and is surprisingly easy.
I hope you enjoy it as much as we always have.
Crust1 1/2 C flour
1 1/2 T sugar
1/2 tsp salt
10 T chilled butter cubed
3 T ice water
In food processor, mix flour, sugar and salt in a bowl. Add chilled butter. Pulse until the mixture resembles course cornmeal. Add 3 T water all at once, pulsing and blending until moist clumps form, adding more water is dough is dry. Gather dough into a ball, flatten into a disk shape and wrap tightly in plastic wrap. Chill dough for at least one hour or overnight.
Approximately 5 medium apples, peeled and cored, 3T sugar, cinnamon, 2 tsp lemon juice, 2T butter,
Filling: Peel, core and slice approximately 5 medium sized apples.
(Pick your favorite. I use whatever type is on sale.) In a large bowl
combine apples, 3T sugar, cinnamon to taste, 2 tsp lemon juice and
gently toss to coat.
Roll out dough between two pieces of 18" parchment paper to a 14" round circle. Arrange 3/4 of the apples in the center of the dough, mounding slightly. Leave a border of at least 4" of dough around the mound of apples. Overlap the remaining apple slice in a concentric circle atop the mounded apples. Sprinkle 1 T of sugar over apples and dot with the 2 T of butter, thinly sliced. Fold plain edge of crust over the apples, leaving the apples exposed in the center. Gently fold and pinch the dough edge to seal any cracks. Brush crust with 2T milk and sprinkle remaining 1T sugar over the crust.
Preheat oven to 425 degrees. Bake until crust is golden brown. About 40 minutes.
If you find any errors in context, please let me know.