Rustic Apple Crostata

For the crust:
Cut butter into 1/2-inch cubes. Place into freezer for 20 minutes.

Place flour, sugar, and salt in food processor and pulse a few times to mix. After butter has been in the freezer for 20 minutes, add to food processor and pulse 5–6 times. The goal is to mix the butter into the flour. The cubes of butter should be no smaller than peas.

Move flour mixture to large bowl. Add water to flour 2 tablespoons at a time. Toss with fork. We want to get to the point where, if you take your hand squeeze a handful of flour, it will stick together. Work dough until it sticks together somewhat well and can be formed into a disk. We don’t want the butter to fully incorporate. If you need to add more water, you can, but do so only very sparingly.

Tightly wrap in plastic wrap and place in freezer for 20 minutes.

For the filling:
While freezing, peel and finely slice apples. In a bowl, combine remaining ingredients except butter. Mix apples and sugar mixture.

Preheat oven to 425ºF.

Take dough out of the freezer and unwrap. Roll out the dough. Use large glass bowl to cut a uniform dough. I use a large glass Pyrex mixing bowl that measures 12 inches in diameter.

Place dough on cookie sheet. Place apple mixture in the middle. Add butter pieces on top of the apple mixture. Fold the dough over.

Put in oven for 20 minutes. Cover the filling with foil and bake for an additional 10 minutes. Check periodically. If apple filling is bubbling and crust is golden brown, remove from oven.

Allow to rest for 2 hours. Cut and serve.