Modes

Ingredients

Crust

• 4 cups all-purpose flour

• 1/2 cup granulated sugar

• 1 teaspoon fine salt

• 1 pound unsalted butter, very cold and cut into small chunks

• 1/2 cup ice water

Topping and Filling

• 1/4 cup granulated sugar

• 1/4 cup all-purpose flour

• 4 Tablespoons cold butter

• 1 teaspoon ground cinnamon

• 1 teaspoon grated lemon zest

• 1/2 cup granulated sugar

• 1 1/2 pounds baking apples, such as McIntosh, Rome Beauty, or Golden Delicious

• 1/2 cup golden raisins

• 1 egg, lightly beaten with 1 Tablespoon water

Instructions

Make the Dough

In a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the butter and pulse about 15 times to cut the butter into small pieces. Do not overprocess.

With the machine running, add the ice water and mix until incorporated. Do not allow the dough to form a solid mass.

Turn out the dough and shape it into a disk. Wrap and refrigerate for 1 hour.

Prepare the Oven and Topping

Preheat the Wolf M-Series or E-Series Oven on Bake Mode to 400°F with a rack in position 3.

Combine the sugar, flour, cinnamon, and butter using a pastry cutter, knives, or your fingers until the mixture resembles a coarse meal.

Prepare the Apples

Peel and core the apples, then cut each apple into 8 slices. Toss the apples with the sugar, lemon zest, cinnamon, and raisins.

Assemble the Crostada

Roll the dough into 1 large shell, 2 smaller shells, or 4 individual shells. Place the shell or shells on a parchment-lined baking sheet.

Divide the apple mixture among the shells. Fold the edges of the dough over the edges of the apples. Scatter the topping mixture over the apples and brush the exposed pastry with the beaten egg mixture.

Bake

Bake until the dough is golden brown and the apples are tender, about 30 to 40 minutes.

Cool and Serve

Transfer to a cooling rack and allow the crostada to cool for at least 30 minutes before slicing.