PREPARATION

1.

Make the crust: Combine flour, sugar, and salt in a food processor and blend for 5 seconds. Add butter, pulsing, until mixture resembles small peas. Add ice water and continue to pulse until mixture comes together in moist clumps; if mixture is too dry add a bit more water a tablespoon at a time. Gather dough into a ball, flatten into a disc, wrap in plastic and chill for at least 1 hour or freeze for up to a month.

2.

Make the filling: In a large bowl toss together sliced apples, brown sugar, cornstarch, cinnamon, zest and vanilla. Set aside.

3.

Make the crumble: In a medium bowl, mix together granulated sugar, flour, brown sugar, and cinnamon. Drizzle in melted butter and, using a fork, stir until mixture is crumbly and all the flour is incorporated; the crumbs should be smaller than 1 inch.

4.

Heat oven to 375 degrees and line a baking sheet with parchment paper. Remove dough from refrigerator and let sit at room temperature for 10 to 15 minutes. On a lightly floured surface, roll the dough into a 14-inch circle. Transfer to baking sheet and chill until firm, about 15 minutes.

5.

Remove baking sheet from refrigerator and let soften for 1 to 2 minutes. Arrange filling evenly in the center of the dough, leaving a 4-inch border all around; reserve the juices. Brush exposed dough border with beaten egg and fold edge in up over fruit, making pleats every 2 inches; 6 inches of fruit should remain uncovered. Pour remaining juices over fruit, brush the folded outer edge with beaten egg, and sprinkle with raw sugar. Cover exposed fruit with 1 cup crumble.

6.

Bake crostata until crust is golden brown and filling is bubbling, about 40 to 50 minutes. Remove and let cool before serving.