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1
MAKE THE PASTRY: In a food processor, pulse the flour, sugar and salt.
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2
Add the butter and pulse until it's the size of small peas.
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3
Add the water and pulse just until a dough forms.
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4
Turn out onto a work surface and gather the crumbs together.
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5
Shape into a disk, wrap in plastic and refrigerate for 1 hour.
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6
MAKE THE FILLING AND STREUSEL: In a medium bowl, mix the flour with the walnuts, granulated and brown sugars, 1/4 teaspoon of the salt and the cinnamon.
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7
In a small skillet, cook 5 tablespoons of the butter over moderately high heat until golden brown, 2 minutes.
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8
Pour the butter over the walnut mixture and toss gently until crumbly.
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9
Refrigerate the streusel.
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10
Preheat the oven to 375.
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11
In a large skillet, bring the 1 cup of maple syrup to a simmer with the vanilla bean and seeds.
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12
Cook over moderately high heat for 3 minutes.
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13
Whisk in the remaining 2 tablespoons of butter and 1/4 teaspoon of salt.
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14
Add half of the apples to the skillet and cook until beginning to soften, 6 minutes.
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15
Using a slotted spoon, transfer the apples to a platter.
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16
Repeat with the remaining apples; let cool.
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17
Discard the vanilla bean and scrape the pan juices into a bowl.
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18
On a lightly floured work surface, roll out the pastry to a 15-inch round, about 1/8 inch thick.
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19
Transfer to a baking sheet and refrigerate for 15 minutes.
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20
Brush the egg wash in a 2-inch band around the edge of the dough.
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21
Spread the apples on the pastry; add any pan juices to the bowl.
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22
Fold the border up over them, leaving the center exposed.
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23
Sprinkle the streusel topping over the apples in the center and brush the pastry with the egg wash. Bake the crostada for 50 minutes, or until golden brown.
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24
Let cool slightly, then serve with vanilla ice cream drizzled with the reserved pan juices and maple syrup.
