1. Dough:
2. With a knife, cut the butter into 1/4″ cubes and keep cold.
3. Mix flour, sugar and salt together in the food processor.
4. Add the butter to the dry ingredients in the food processor.
5. Pulse or mix briefly, until butter is in small pieces, the size of peas.
6. Add the ice water and mix. Stop before it is a solid mass.
7. NOTE: It is better to be a little crumbly.
8. Press the dough together and form into one large ball.  Wrap in plastic wrap.
9. Refrigerate at least one hour.
10. 

Filling

1. In large sauté pan, melt butter until foaming and add sugar. Cook about 5 minutes over medium heat until light brown. Add the apples.
2. Cook until apples are slightly soft, and add spices and zest – mixing well with a rubber spatula or wooden spoon.
3. Add the cornstarch and mix well, cooking one minute.
4. Remove filling and cool completely.

Assembly

1. Place parchment paper on a baking sheet.
2. Cut the crostata dough into 4 equal balls.
3. Roll out the dough with a rolling pin into about a 9 inch circle.
4. Place the rolled out dough onto the baking sheets lined with parchment paper
5. Using an ice cream scoop, fill with 4-1/2 OZ. apple filling.
6. Fold the dough onto the filling creating a rustic looking flower.
7. Place into refrigerator for 30 minutes.

Baking

1. Brush the crust of the crostatas with heavy cream.
2. Sprinkle crust with crystallized sugar
3. Bake in preheated 350 degree oven until brown and crisped (about 35-40 minutes).