 | | Directions | Crust
- Preheat oven to 400°.
- Mix flour and sugar in processor.
- Add butter.
- Pulse until mixture resembles coarse meal.
- Add salt.
- Pulse in ice water, 1 tablespoon at a time until moist ball forms.
- Gather dough into a ball, flatten into a disk.
- Wrap in plastic wrap and refrigerate for one hour.
- Position rack in center of oven and preheat to 400°.
- Roll out dough on a floured surface to an 11 inch round.
- Transfer dough onto a heavy baking sheet that is lined with parchment paper or a silpat.
Filling
- Combine apples, 1/4 cup sugar and lemon juice in a large bowl.
- Toss to blend and set aside for 10 minutes.
- Spoon the apple mixture over dough, leaving a 2 inch border.
- Fold dough border over filling to form an 8 inch round leaving apples exposed in the middle.
- Pleat all around the edges.
- Brush crust with an egg wash and sprinkle with remaining 1 tablespoon of sugar.
- Bake crostini until crust is golden brown (approximately 40 minutes.
- Cool on a wire rack for 10 minutes.
- Toast almonds on medium heat in a frying pan, stirring continuously until lightly browned.
- Slide a metal spatual under crust to free it from the pan.
- Sprinkle with almonds and serve.
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Prep Time: 45 minutes
Cook Time: 40 minutes
Container: large bowl, large baking sheet
Servings: 8
|  | | Ingredients | | - | | CRUST: |
| - | | 1 1/2 cups flour - all purpose |
| - | | 2 tablespoons sugar, granulated |
| - | | 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into pieces |
| - | | 1/2 teaspoon salt salt |
| - | | 3 tablespoons ice water |
| - | | FILLING: |
| - | | 3 apples of your choice, peeled, halved, cored and sliced into 1/8 inch thick slices |
| - | | 1/4 cup plus 1 tablespoon sugar |
| - | | 1 teaspoon lemon juice lemon juice |
| - | | 1 large egg white beaten with 1 tablespoon water - egg wash |
| - | | 2 tablespoons almonds - sliced, toasted |
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