Apple Crostata

This is like an apple pie, but it's not an apple pie. It's a delicious pastry!

Adapted from Barefoot Contessa Parties

Ingredients:

For the Pastry:

1 1/4 cups flour
1 tablespoon sugar
1/4 teaspoon salt
5 tablespoons canola oil
2-4 tablespoons milk

For the Filling:

3 large apples
1/4 teaspoon orange zest
1 small box Vanilla cook and serve pudding
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 allspice
4 tablespoons unsalted butter, diced

Notes / Directions

Preheat oven to 450 degrees.

For the pastry, mix dry ingredients together. Add oil and 1 tablespoon of milk. Mix together quickly until it just starts to come together, add a tablespoon at a time until the dough is moist, not dry and crumbly. Avoid over-mixing.

Place between sheets of plastic wrap and roll into an 11 inch circle. Place on a greased cookie sheet.

For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1-1/2 inch border.

Combine dry filling ingredients. Cut in butter until the mixture is crumble. Rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20-25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

*If you don't have pudding, or you want it a little more tart and less flavorful, use 1/4 cup flour and 1/4 cup sugar instead.

Ham and Corn Chowder

My friend made me some yummy ham and corn chowder and I enjoyed the left overs so much! Feeling inspired from her chowder, I started making my roux and created what I thought would be delicious. Turns out, I nailed it. No offense to the author of that other recipe, but mine is WAY better. And during this time of year, it just really hits the spot. Serve it with with some yummy rolls. Bam.

Ingredients
3 medium potatoes, diced
2 cups water
6 bacon strips, cooked and crumbled
1/3 cup onion, finely chopped
2 cups cooked ham, diced
1 cup frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Notes / Directions
Bring water to a boil. Boil potatoes for 3-5 minutes (skip this step if you plan on leaving chowder in the crockpot for 4+ hours). Pour water and potatoes into a crockpot. In a large skillet, cook bacon. Set aside and crumble. Sauté onions in bacon grease and add to the crockpot. In the same skillet over medium heat, melt butter. Whisk in flour with a fork until well combined and bubbly. Slowly stir in milk making sure to get rid of all lumps. Continue stirring for 4-5 minutes until mixture thickens. Pour into crockpot and stir well. Add ham, corn, and seasonings. Stir and place a lid on the crockpot. Cook for about 2 hours on high until potatoes are soft.