Apple Pear Crostata

This is going to be one of those less-is-more moments. As in less talking about this free-form pie, and more just showing you how it’s done.

The No-More-Tears Pie Pastry Course

Indeed, this is a first here at The Pie Academy: an instructional video set entirely to music. No blabbing about why you’d want to make this: if the video doesn’t leave you hungry for more, then I suppose I haven’t done a very good job.

I’ll be interested to hear what you think. Send me an email and let me know. Enjoy.


Apple Pear Crostata


  • Food Processor Crostata Dough, refrigerated
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1/2 cup finely chopped pecans or walnuts
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 2 large apples, peeled, cored, and cut into small dice
  • 2 large pears, peeled, cored, and cut into small dice
  • 2 teaspoons lemon juice
  • 1/3 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon cinnamon
  • 8 ounces good ginger preserves, warmed slightly to loosen


  1. If you haven't already, prepare the pastry, then wrap and refrigerate.
  2. MAKE THE CRUMB TOPPING - Mix the flour, sugar, salt, and chopped nuts in a medium bowl. Add the melted butter, stirring with a fork to combine initially. Switch to your hands, rubbing the mixture with your fingers to combine evenly. Cover and set aside.
  3. MAKE THE FRUIT FILLING - Preheat the oven to 400°. Stir the fruit and lemon juice in a large mixing bowl. Mix the sugar, cornstarch, and cinnamon in a small bowl. Add to the fruit and toss well to combine. Set aside.
  4. ASSEMBLE THE CROSTATA - Using a large sheet of lightly floured parchment, roll the pastry into a circle or oval slightly larger than a large baking sheet. (Perhaps 14" to 16" across, depending on the shape. The pastry should be about 1/8" thick.) Slide the paper and pastry onto the sheet. (If you don't have parchment, roll the pastry the way you normally would and then transfer it to the sheet.)
  5. Spoon the preserves over the pastry, spreading evenly with a spoon. Leave a 2 1/2" - 3" border of uncovered pastry all around. Arrange the fruit over the preserves. Fold the pastry border up over the fruit; it will self-pleat as you make your way around the crostata. Spread the topping evenly over the fruit.
  6. Place the sheet on the center oven rack and immediately turn the heat down to 375°. Bake for 30 minutes, then turn the sheet 180° and bake another 20 to 30 minutes, until the crostata is golden brown and bubbly. Transfer to a cooling rack and cool for at least 20 minutes before slicing and serving. Makes 8 to 10 servings