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1
Make the crust: Combine flour, sugar, and salt in a food processor and blend for 5 seconds.
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2
Add butter, pulsing, until mixture resembles small peas.
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3
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.
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4
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.
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5
Make the filling: In a large bowl toss together sliced apples, brown sugar, cornstarch, cinnamon, zest and vanilla.
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6
Set aside.
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7
Make the crumble: In a medium bowl, mix together granulated sugar, flour, brown sugar, and cinnamon.
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8
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.
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9
Heat oven to 375 degrees and line a baking sheet with parchment paper.
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10
Remove dough from refrigerator and let sit at room temperature for 10 to 15 minutes.
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11
On a lightly floured surface, roll the dough into a 14-inch circle.
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12
Transfer to baking sheet and chill until firm, about 15 minutes.
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13
Remove baking sheet from refrigerator and let soften for 1 to 2 minutes.
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14
Arrange filling evenly in the center of the dough, leaving a 4-inch border all around; reserve the juices.
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15
Brush exposed dough border with beaten egg and fold edge in up over fruit, making pleats every 2 inches.
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16
Pour remaining juices over exposed fruit, brush the folded outer edge with beaten egg, and sprinkle with raw sugar.
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17
Cover exposed fruit with about 1 cup crumble.
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18
Bake crostata until crust is golden brown and filling is bubbling, about 40 to 50 minutes.
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19
Remove and let cool before serving.
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20
Serve with bacon toffee sauce, if desired.
