Apple Crostata

The great thing about this recipe is that you can personalize it by going to the local market and picking the apples you want to use in the filling. I enjoy combining Granny Smith and Honeycrisp apples to give some complexity in the flavor and texture. You can even toss in your favorite maple syrup for the cream. Make this recipe your own and serve it at every meal!

HEIRLOOM APPLE HAND PIE RECIPE
(Yields 2 – 10” free form pies)

PIE DOUGH
• 2 cups Butter
• 5 cups All-purpose/pastry flour
• 1 cup Milk
• 3 each Egg yolks
• 2 tsp Kosher salt

APPLE PIE FILLING
• 10 each Apples
• 1 cup All-purpose flour
• ½ cup Brown sugar
• ½ cup Sugar
• 1 tsp Cinnamon
• ¼ tsp Nutmeg
• 3 cups Apple juice

PREPARATION:
First, combine the butter and flour into a mixing bowl and mix. Add milk, egg yolks, and salt. Mix until a uniform dough forms. Roll out the dough into two 14” circles, about 1/8” thick. Place the circles into the fridge. Peel apples and slice evenly. Combine dry ingredients into a pot, mix evenly while slowly adding apple juice. Bring mixture to a simmer; stir until mixture thickens and starch is cooked out. Pour mixture over sliced apples and mix evenly. Preheat oven to 350F.

Place dough circles onto a lightly floured sheet pan or cookie sheet. Place half of the filling onto the first piece of dough and spread evenly. Make sure to leave 2” all the way around the filling. Fold the edge of the dough over onto the apple filling. Crimp the edges together as you go all the way around the pie. Repeat with the second round of dough. Bake at 350F for 25 minutes or until the crust is a nice golden brown and cooked all the way through. Let cool. Serve and enjoy!

By Executive Pastry Chef Ross Evan
Seminole Hard Rock Hotel & Casino
sobewff.org