This rustic apple and amaretto pie or “crostata” makes a great finish to any meal.
ingredients
Crostata Dough
Pie Filling
directions
Mix the flour together with the sugar and salt. Make a well
in the center of the flour and add the eggs and diced butter.
Cut the butter into the flour with the eggs.
Work quickly
to combine all the ingredients for form a dough, being
careful to not over mix or knead. Shape the dough into a
ball and wrap in plastic wrap. Refrigerate for 1 hour.
Remove the dough from the fridge and roll the dough on a
floured surface. Roll out the dough to a ½ cm thickness.
Cut the dough into 4-6-inch rounds.
Combine all the filling ingredients in a small mixing bowl.
Divide the filling into 4 and place in the center of each of
the pie dough rounds.
In a rustic fashion wrap the dough
toward the center of the pie filling, leaving the top open.
Brush the dough with beaten egg and transfer the pies to a
small baking tray, lined with parchment paper.
Bake the
crostata inside a pre-heated 400-degree wood fired oven until
golden brown. Remove from heat and serve with almond gelato.
Serve immediately.