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.
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.
PASTRY NOTE: You can find the FOOD PROCESSOR CROSTATA DOUGH here.
Apple Pear Crostata
Ingredients
- Food Processor Crostata Dough, refrigerated
- CRUMB TOPPING
- 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
- FRUIT FILLING
- 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
Instructions
- If you haven't already, prepare the pastry, then wrap and refrigerate.
- 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.
- 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.
- 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.)
- 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.
- 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
