How to make
Put the peeled raw almonds in a blender with 1 tbsp. of sugar and grind them into flour.
In a bowl sift the flour with a pinch of salt and 1 tsp. of baking powder. Pour the ground almonds over it. Add the sugar, one egg, the cold butter and the grated lemon peel. Knead a soft dough.
Wrap it in cling film and refrigerate it for 30 minutes. During this time, peel and cut the apples into small pieces.
Put them in a bowl, pour them with the juice of half a lemon, flavor with cinnamon and rum and add sugar with breadcrumbs. Mix the products very well.
Take some of the cooled dough, to cover the crostata. Lay a piece of baking paper in a 70°F (20 cm) tray.
Roll out the dough onto a floured surface. Transfer it into the pan, by forming high boarders. Pierce the bottom with a fork.
Pour the apple filling and smooth it out. Roll out the separated dough into a 3-4 mm crust.
Using a rolling pin, transfer it onto the filling, by trying to cover the apples well. Make sure the boarder of the crostata hangs out.
Press your fingers lightly around the walls, so that the filling does not come out during baking.
Make a small crosswise incision in the center of the apple crostata.
From a little bit of dough make the shape of an apple and leaves. Decorate the apple pie, place the apple on the cross in the middle.
Bake the crostata at 360°F (180°C) in a preheated oven with a fan for about 35 minutes.
Cool it on a wire rack, sprinkle it with powdered sugar and only then cut it!
Enjoy!
