1/4 C. (48 g) Crisco® All-Vegetable Shortening, cold
3-4 Tbsp. ice water
For the filling and glaze:
3 Tbsp. brown sugar
3-4 medium apples, thinly sliced
1 beaten egg
1/4 C. (60 g) powdered sugar
2 Tbsp. Grandma’s® Molasses
1-2 Tbsp. heavy cream
In a large bowl, whisk together flour, sugar, salt, and cinnamon.
Add the cold, cubed shortening and butter and work with your fingertips, until all of the fat is broken down into pea-sized pieces and the mixture is crumbly.
Add 3 tbsp of ice water and toss to hydrate. Add another tablespoon of water and turn the dough out onto a lightly-floured work surface. Knead gently until the dough comes together and no flour spots remain.
Shape the dough into a disc, wrap tightly with plastic wrap, and chill for at least an hour.
When the dough has chilled, roll it out on a floured surface or a sheet of parchment paper to a circle about 10″ in diameter. Transfer to a parchment-lined baking sheet.
Preheat the oven to 400° F.
Spread the brown sugar in an even layer over the surface of the dough, leaving about 2″ around the edges. Arrange the thinly sliced apples over the brown sugar.
Fold the outer edges of the crust up to create a border around the fruit and brush the edges of the crust with the beaten egg.
Bake for 30-35 minutes, until the crust is deeply browned and the filling is soft and bubbly. Let cool slightly.
To make the glaze, whisk together molasses, powdered sugar, and heavy cream until smooth and thin enough to drizzle. Drizzle the glaze over the warm crostata just before serving.