Apple crostada: 2007 Apple dessert contest winner

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The judges in our 2007 apple dessert contest found this to be the best entry of
all. Try it and see what you think.

For the crust, Mix together these dry ingredients

1½  c  white flour
¼ t  baking powder
¼ t  salt

Cut in and add
½ c butter
2 T  sugar

Add, tossing lightly
1 egg beaten with 2 T ice water and 1 t vinegar

Roll dough on floured surface or between plastic or wax paper and chill while preparing topping. Dough will be thin, and can be a free-form rectangle of about 10 x 14" or a circle or any shape you like!

For the topping

• Thinly slice 3-4 large peeled apples
• Toss with a mix of ¼ c flour and ½ c sugar
• Sprinkle 2 T lemon juice and cinnamon to taste (but heavy is good!)
• Add a small dash of vanilla, tossing to coat the apples.
  
• Place dough on parchment paper on a cookie sheet.
• Top with one layer of the apple mixture tightly spaced on the entire crust and then sprinkle with ¼ c additional sugar.
• Bake at 400 for 15 minutes, 375 for 15 additional minutes or until golden brown as desired.
• Remove and separate parchment with long knife/slide onto rack to cool

Best eaten within a few hours. Crust may get soggy overnight.

From Larry Weathers of Arlington.

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