Thinking about the holidays - Apple, Pear and Cranberry Crostata

Sweet meets tart in this free form pastry.

One of the fun things I’m doing these days is writing up recipes for a local magazine.  I know; like I need another commitment.  Not.  But this is a great creative outlet and I’m having a ball.

Today I needed to work on a recipe for a holiday dessert.  We are not big fans of super sweet anything. The dessert I came up with combines two freeform crostatas I made years ago - one pear and one apple, with tart dried cranberries. The results are pretty darn good.  

And won’t Steve be surprised when he comes in from the golf course today!

Apple, Pear & Cranberry Crostata

Serves 8

Sweet meets tart in this easy to make free form pastry.

Ingredients

• 1 frozen pie crust, thawed (or your own favorite pie crust recipe, if you are so inclined)
• 2 apples - I like a combination of Granny Smith and Honey Crisp, peeled and cut into 1 inch cubes
• 1 pears - I like Bosc, peeled and cut into 1 inch cubes
• 1/2 cup dried cranberries
• 1 tsp orange zest
• 1 tsp lemon zest
• 1 TBS orange juice
• 1 TBS lemon juice
• 1/3 + cup 1 TBS  granulated sugar
• 1 TBS cornstarch
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 egg plus 1 TBS water whisked to make an egg wash
• Parchment paper



Baking time! The house is
going to smell amazing!

• Powdered sugar for garnish

Method:

Preheat your oven to 450

• Cut a piece of parchment paper to line a large baking sheet; put the paper on your workspace
• Combine the lemon and orange juice and zest in a large bowl and toss with the diced fruit; set aside
• Roll out the pie dough to an circle about 13 inch across. It does not have to be perfect. Transfer this to the parchment paper
• Mix the cornstarch, 1/2 cup of sugar, pumpkin pie spice and salt in a small bowl until well combined. Add this dry mixture to the fruit and toss to combine, then transfer the fruit to the center of the crust. Leave any extra liquid in the bowl. Pile the fruit high, trying not to expose too many of the the cranberries.
• Pull the crust up over the edges of the fruit, pinching and folding as you go. Leave the center fruit exposed. Brush the top portion the dough with the egg wash and sprinkle with 1 TBS of sugar. Slide the parchment paper, with the crostata onto a baking sheet.
• Bake for 30 minutes. Then cover the top of the crostata with aluminum foil, reduce the heat to 375 and bake an additional 10 minutes. Don’t be alarmed if the top of the crostata looks dry. This ends up being a very moist dessert after it rests.
• Remove from the oven and let cool on the baking sheet for 5-10 minutes. Use the parchment paper to help you slide it onto a serving plate, and cut away the excess paper for a rustic presentation. 
• Dust with powdered sugar before displaying and serving

Serve with vanilla ice cream. 

Enjoy.