A Bucks County Thanksgiving - Apple & Pear Crostata

Crostata is the Italian version of a free form pie. I made this with my cooking class last night and it’s one of my favorite pies to make when apple and pears are in season. It is super easy and is a great go-to recipe for taking to someone’s house or to whip up in a hurry for entertaining. But I love it so much that it usually always appears on my Thanksgiving menu. Its rustic, free form shape contributes to its ease of preparation and also its ability to be transported on a sheet tray. To me it checks the now popular rustic modern box. Use your favorite pie crust recipe or use mine to follow - or use a store bought crust as well. Of course I’m partial to my recipe which is easy to make. Using apple cider vinegar (or vodka), ice cold water and freezing cold butter and working quickly are the secrets to achieving a crispy, flaky crust. The acv or vodka slow down the formation of gluten as you work to form the dough. We only want gluten to form when we’re making fluffy, chewy bread or pasta NOT tender, flaky pastry. If you don’t consider yourself a baker, buy a crust from the grocery store and give this a try. If you love baking, please try this crust recipe and see what you think. Give it a try this weekend! I hope you’ll love it enough to put it on you Thanksgiving menu too. Enjoy!

Apple and Pear Crostata

Yield one crostata

One pie crust

3 large baking apples

3 pears

¼ cup flour

¼ cup brown sugar

¼ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon allspice

4 tablespoons cold unsalted butter diced

Roll out pie crust on parchment paper and place on a sheet pan. Slice thinly or medium dice apples and pears and place on pie crust leaving a 1” border all around. Place flour, spices and sugar in a bowl and cut in butter with a pastry cutter or pulse in a food processor until course meal forms. Sprinkle on top of apples and pears. Fold edges of pie crust up over the fruit and pleat to make a free form circle. Bake at 425 degrees for 20 to 25 minutes until crust is golden and fruit is tender. Let rest for 5 to 10 minutes before slicing.

Pie Crust

Yields 2 pie crusts

2 ½ cups flour

1 cup unsalted butter, cut into pieces and frozen for about 15 minutes

½ teaspoon salt

7 tablespoons ice water

1 tablespoon apple cider vinegar

Add flour, salt and butter to a food processor and pulse until dough looks like course meal. You want to see small butter pieces but not large ones. Combine water and vinegar and add half the amount to food processor and pulse 5 or so times, add the rest of the water and continue to pulse until dough JUST comes together. Check by grabbing a chunk of dough, if when squeezed in your hand it comes together, dough is done. Be careful to not over mix. Dough will be shaggy and piecey. Pour out onto clean work surface and pull dough together with your hands to form one ball. Cut ball into two pieces and wrap each in plastic. Refrigerate for at least 30 minutes before rolling out. Longer is better.

#fruit #pie #FallDesserts