Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm. Serving idea: Farmhouse-style cheddar cheese (murrayscheese.com) pairs well with this crostata.
- 0.50 c. granulated sugar
- 2.00 tbsp. all-purpose flour
- 2.00 tbsp. fresh lemon juice
- 0.25 tsp. ground cinnamon
- 0.25 c. apricot preserves
- 1.00 disk Cheddar Pie Dough
- 2.00 tart apples, such as Granny Smith or Gala, plus 2 McIntosh apples
- all-purpose flour
- 1.00 large egg
- Coarse sanding sugar, for sprinkling
- 2.50 c. all-purpose flour
- 2 stick cold unsalted butter
- 0.25 to 0.50 c. ice water
- 1 c. shredded sharp white cheddar cheese
- Make the crust: Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.
- Make the filling: Toss together apples, granulated sugar, flour, lemon juice, and cinnamon.
- Preheat oven to 375 degrees F. Spread filling over dough, leaving a 1 1/2-inch border. Fold edges in to form a crust; brush with egg wash, and sprinkle with sanding sugar. Refrigerate until edges are firm, about 30 minutes.
- Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes. Let cool slightly. Brush apples with apricot preserves.