Consider this a sweet blending of culinary tastes and traditions. As in many Italian desserts, the fruit is minimally sweetened, and seasoned simply with fresh citrus zests. Apples are sautéed until golden, then tumbled onto a round of rich pastry dough to create a crostata. The whole thing is finished with a crumb topping with subtle hints of two classic Thanksgiving pie spices, cinnamon and allspice, and served with another all-American favorite, vanilla ice cream.

　　

Ingredients

serves 10

　　

For the Crust

2 1/2 cups all-purpose flour, plus more for dusting

　　1/2 cup granulated sugar, plus more for sprinkling

　　1/2 teaspoon coarse salt

　　1 cup (2 sticks) plus 1 tablespoon cold unsalted butter, cut into small pieces

　　4 large egg yolks, plus 1 large whole egg, lightly beaten, for egg wash

　　3 tablespoons ice water

　　Fine sanding sugar, for sprinkling

　　

For the Filling

6 tablespoons unsalted butter

　　3 pounds tart, firm apples, such as Granny Smith, peeled, cored, and cut into 3/4-inch cubes

　　1 teaspoon finely grated orange zest

　　1 1/2 teaspoons finely grated lemon zest

　　1/4 teaspoon coarse salt

　　1/2 cup granulated sugar

　　

For the Topping

3/4 cup all-purpose flour

　　1/4 cup packed dark brown sugar

　　1/4 cup granulated sugar

　　1/2 teaspoon coarse salt

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon ground allspice

　　1/2 cup (1 stick) cold unsalted butter, cut into cubes

　　Vanilla ice cream, for serving

　　

Step 1

Make the crust: With an electric mixer on medium speed, beat flour, sugar, salt, and butter until mixture resembles coarse meal. Add egg yolks, and beat slightly. Drizzle ice water over mixture, and beat until just combined. Form dough into a disk; wrap in plastic. Refrigerate until firm, 1 hour or up to 3 days.

　　

Step 2

Make the filling: Melt butter in a large saucepan over medium-high heat. Add apples, zests, and salt, stirring until coated. Sprinkle sugar over mixture, and cook, stirring, until sugar is dissolved, liquid has thickened, and apples are almost golden, about 5 minutes. Transfer to a rimmed baking sheet, and let cool to room temperature.

　　

Step 3

Make the topping: In a food processor, pulse flour, sugars, salt, cinnamon, allspice, and butter just until mixture resembles coarse meal. Refrigerate until ready to use.

　　

Step 4

Preheat oven to 375°F. On a lightly floured piece of parchment, roll out dough to a 14-inch round, 1/4 inch thick. Place dough and parchment on a rimmed baking sheet. Pile cooled apple mixture in center, leaving a 3-inch border. Sprinkle crumb mixture evenly over apples. Fold edges of dough over apples, overlapping and leaving an opening in the center.

　　

Step 5

Refrigerate or freeze until dough is firm, about 30 minutes. Lightly brush dough with beaten egg, and sprinkle dough with fine sanding sugar. Bake until pastry is golden brown and apples are tender, 40 to 50 minutes. Serve warm or at room temperature, with vanilla ice cream.

　　Martha Stewart's New Pies and Tarts