Apple & Amaretto Crostata with Almond Gelato

Ingredients

Crostata Dough

• 1 whole egg
• 1 egg yolk
• 325 grams flour
• 3 ounces white sugar
• 3 1/2 ounces butter, diced small
• Pinch of salt

Pie Filling

• 2 Granny Smith apples, peeled, cored and sliced thin
• Juice from ½ lemon
• 4-6 tbsp amaretto
• 2 tablespoons pine nuts
• 1/4 cup golden raisins
• 2 tablespoons white sugar
• 1 egg beaten

Directions

Crostata Dough

1. 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.
2. 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.
3. 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.

Pie Filling

1. 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.
2. 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.
3. 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.