• Make the Crostata Crust.** Refrigerate for 30 minutes.

CROSTATA PIE CRUST

• Pre-heat the oven to 350F (180C). Lightly grease and flour an 8 inch (22 cm) pie dish.
• In a large bowl*,gently whisk together flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon of soft butter).
• Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness.
• Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness. Transfer to a prepared pie dish. Trim the dish of any extra dough. And prick the dough with a fork.
• Peel and slice the apples, (sprinkle with a tablespoon or 2 of lemon juice so that the apples do not turn brown). Cover the top of the dough with the apple slices.

ITALIAN CREAM FILLING

• In a large bowl beat on medium speed the butter and sugar until creamy, approximately 3 minutes, then add the egg and vanilla and combine, add the flour and mix, then add the milk and beat to combine.
• Pour the filling on top of the apple slices, smooth the filling with a knife. Sprinkle the chopped nuts on top and bake for approximately 30-35 minutes. Let cool completely before serving. Enjoy!