This month we were challenged to make a crostata, which is basically a free-form, rustic pie. We were allowed to choose our own filling and I decided on an apple filling with a crumble topping.I thought this was a perfect challenge for Thanksgiving. Once the dough has been made and chilled, it is rolled out, filled, and the edges are folded up around the sides. Pie doesn't get any easier than that!
The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.
Very nice for thanksgiving, I love the small of this crust...and love the taste of the dough
ReplyDeleteI love crostatas and galettes!
ReplyDelete~ingrid
WOW I love your free form crostata it sounds like it was delicious and the crust looks perfect to me. Yes this recipe is fairly simple and quick.
ReplyDeleteCheers from Audax in Sydney Australia.
Nice choice of filling!
ReplyDelete