APPLE~PEAR~CRANBERRY CROSTATA

Apple~Pear~Cranberry Crostata image

Provided by Carol Junkins

Time 40m

Number Of Ingredients 17

Previous Next

CROSTATA:
2 medium or 1 1/2 large firm, tart apples (such as granny smith or northern spy)
1 large ripe pear (such as d'anjou or bartlett)
1/3 plus 1 tsp sugar, divided
1 Tbsp cornstarch
1 tsp freshly grated orange zest
1/8 tsp ground cloves
flour for work surface
pie dough
1/3 c fresh or defrosted cranberries
1 large egg, beaten well
PIE DOUGH:
1 1/4 c flour, plus extra for work surface.
1/4 tsp table salt
1 Tbsp sugar
8 Tbsp (1 stick, or 1/4 pound) chilled unsalted butter, cut into small cubes
1 large egg yolk mixed with 2 tbl. very cold water

Steps:

1. Heat oven to 400 df. Peel, core, and cut apples into 1/4 " thick slices. Peel and cut pear into 1/2" thick slices. Toss togethere in a bowl and set aside. In a small bowl, combine 1/3 cup sugar, cornstarch, orange zest, and cloves; set aside.
2. On a lightly floured surface, roll Pie Dough out into a circle about 16 inches wide and 1/8 inch thick. (The circle doesn't have to be perfect) Transfer dough to a baking sheet lined with parchment paper. Arrange half the apple and pear slices over the dough leaving a 2" border all around. Sprinkle half the cranberries over the apples and pears. Sprinkle half the sugar mixture over fruit. Repeat with remaining fruit, berries, and sugar mixture.
3. Fold dough sides up and over edge of filling, letting dough drape over itself at each fold. Brush dough with beaten egg, and sprinkle with remaining teaspoon sugar.
4. Bake 10 minutes; then lower oven temp to 375 degrees and bake until golden brown, about 25 minutes more. Serve warm with vanilla ice cream. Yield : 8 slices