We paid a much needed visit to a local farm my family has been supporting since I was nearly walking. There are times when I only buy one, maybe two things, but just to walk around and smell fresh pies baking and local grown veggies displaying there pureness is enough for us. On this particular visit though Avery was less interested in visiting animals, and counting chicken eggs, and more interested in farming,
or should i say......being part of the farm.
And the landscape.
I wont show you that I had to take a picture of her in all of them, and lets just say there are more than 20.
As her and I were on the teeter totter,
She spotted a hole in one of the many delicious apple trees they grow, and called herself an apple head.
The sweetness in this tree got me thinking about the bag of apples I was given at work. What should I do with them????? Caramel apple pie, homemade apple sauce, apple crostata? That's it!
Apple Crostata (inspired by Ina Garten)
For the pastry:
1 cup all-purpose flour
2 Tb granulated sugar(extra for dusting)
1/4 tsp fine salt
1 stick very cold unsalted butter, diced
2 Tb ice water
For the filling:
3 large apples(I'm not particular about my apples, but by all means use your favorite)
1/4 tsp lemon zest
1/4 cup flour
1/4 cup granulated sugar
1/4 tsp cinnamon
1/8 tsp ground allspice
1/2 stick unsalted cold butter, diced
For the pastry, place the flour, sugar, and salt in food processor fitted with a steel blade. Pulse a couple times to combine. Add the cubed butter and pulse 12 to 15 times, or until the butter is the size of peas.
While pulsing add the cold ice water just until you see the dough come together, but not a solid ball.
Place the dough onto a well floured board, or surface and form into a disk, (it actually comes together really nice) and wrap in plastic wrap. Chill for 1 hour.
Preheat oven to 450
Flour a rolling pin and roll the pastry into an 11 inch circle on a lightly floured surface. Transfer to a baking sheet.
For the filling, peel, core, and cut the apples into bite size chunks.
Add the lemon zest and toss.
Cover the dough with the apple chunks leaving a 1 1/2-inch border.
In food processor combine flour, sugar, salt, cinnamon, and allspice. Add the butter and pulse until mixture is crumbly. Pour into a bowl and work a little with fingers.
Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough.(don't get to crazy with perfection as crostatas are meant to be rustic)
Sprinkle a little extra sugar on dough if desire, and bake for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool slightly. Serve warm or at room temp.
I think were a mole now, but not quite sure.