Start by making the dough. In a large bowl, whisk together the flour, salt, and sugar.

Cut the cold butter into cubes. In a food processor or using a pastry blender, combine the butter with the dough until the butter is about the size of an oat.

Add the water, ¼ of a cup at a time, until it starts to hold. Work the dough together with your hands or with the use of the food processor.

Turn the dough out onto a piece of plastic wrap. Form the dough into a flat disc, wrap tightly in plastic wrap, and then refrigerate for at least an hour.

While the dough chills, make the caramel. To make the caramel, add sugar, water, and corn syrup to a medium saucepan. Bring to a boil over medium heat, stirring once or twice. Bring to a boil and allow to brown.

Once sugar has browned to a medium amber color, remove from heat and immediately add heavy cream and butter. Mixture will boil and foam. Stir well.

Add salt and stir well to incorporate. Place in a bowl off to the side to cool.

Preheat the oven to 375 degrees F.

In a medium bowl, combine the sliced apples, lemon juice, sugar, and cinnamon. Toss a few times to evenly coat all apple slices.

At this time the dough should be ready to be rolled out. Remove the dough from the refrigerator and from the plastic wrap. Roll dough out to a 1/8” thick, 16” circle on a floured work surface. Transfer dough to a large baking sheet lined with parchment paper.

Pour the caramel into the center of the dough. Spread the caramel over the dough leaving a 2” border.

Arrange apples over caramel. Sprinkle peanuts on top, if using.

Fold the edges of the border up towards the center, to form a crust. Brush the edges with beaten egg.

Bake crostata in the oven for one hour. When crostata is completely baked, remove from oven, cool on baking sheet for ten minutes, and then transfer to wire rack to finish cooling completely.