Apple Crostata

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Something about the Fall air is making me restless. I am profoundly aware of my longing to move on. Not from a person or even a place, but from a state of being. I’m sick of this lackluster drifting from day to day. I’m tired of my own apathy. I want to embrace that nagging inside me that says I can get up and leave on a whim if I really want to. Of course, there are reasons to stay. There are always reasons to stay. But I know that one day I won’t. I will leave this all behind and it will be terrifying and lonely and wonderful. It’s so easy to get caught up in a routine. The routine isn’t bad, but it’s an excuse not to risk completely losing yourself in search of something that might not even exist.

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Let’s eat too much pie and drink cider, okay? ❤

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RECIPE (from Ina Garten):


– 1 cup flour

– 2 T sugar

– 1/4 tsp salt

– 1 cup cold unsalted butter, diced

– 2 T ice water


– 3 large Granny Smith apples

– 1/4 tsp grated orange zest


– 1/4 cup flour

– 1/4 cup sugar

– 1/4 tsp salt

– 1/2 tsp ground cinnamon

– 4 T cold unsalted butter, diced


Place flour, sugar, and salt in a food processor and pulse a few times to combine. Add butter and pulse about 15 times until butter is the size of peas. Add ice water all at once and continue to pulse until just before dough comes together into one mass.  Pour onto a floured surface.  Shape into disk. Cover in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 450 degrees F.

On a floured surface, roll pastry dough into an 11 inch circle. Transfer to a baking sheet.


Core, peel, and cube apples.  Coat in zest. Place in center of dough leaving a 1 1/2 inch border.


Place ingredients in food processor. Pulse to combined. Rub with your fingers until it becomes more moist and sticks together. Sprinkle over the top of the apples. Fold pastry border over the apples, overlapping if necessary.

Bake 20-25 mins until crust is golden brown and apples are soft.  Allow to cool and enjoy!

2 thoughts on “Apple Crostata

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