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1
In a food processor, combine the flour with 2 tablespoons of the sugar, the baking powder and salt.
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2
Add the butter and pulse until the mixture resembles coarse meal.
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3
Sprinkle the ice water over the mixture and process just until large clumps of dough form.
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4
Turn the dough out onto a work surface and form into a flat disk.
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5
Wrap the disk in plastic and refrigerate for 1 hour.
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6
Preheat the oven to 375.
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7
Line a baking sheet with parchment paper.
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8
Position a rack in the center of the oven.
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9
In a medium bowl, toss the apples with the remaining 6 tablespoons of sugar and the cinnamon.
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10
On a floured work surface, roll the dough out to a 12-inch round and transfer it to the baking sheet.
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11
Arrange the apple slices on the dough, leaving a 2-inch border all around.
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12
Fold the edge over the apples, pressing lightly.
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13
Refrigerate the crostata until chilled, about 20 minutes.
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14
Bake the crostata for 1 hour and 15 minutes, or until the dough is golden brown and the apples are tender and bubbling.
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15
Slide the parchment with the crostata onto a rack and let cool.
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16
Cut into wedges, transfer to plates and serve.
