Buttermilk crostata with homemade applesauce

Combine flour, salt, stevia or sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter.

Place the mixture in freezer for 2 hours or so. Then add 18 tablespoons of chilled buttermilk and 1 tablespoon of pure bourbon vanilla extract. Knead till it holds together.

Divide dough into 3 pieces. Roll out on floured counter with pin. Brush crusts with beaten egg white and pile on apples sauce leaving a 1 inch border.Turn up and pleat edges of crust. Brush the edges with remaining egg white. Bake at 375 F(190 C) for 40 minutes.

I baked them on tart pans but any cookie sheet (coated with parchment paper) will work.

For applesauce:

Peel, grate and saute the apples till tender and added cinnamon and orange peel (candied)/raisins. Let cool.