Pear and Apple Crostata

It’s my 2nd blogiversary! That’s right, imaginary internet friends, Galley Kitchen turns two this month.

I plan to celebrate the terrible twos by having a temper tantrum in the grocery store and demanding TWO stories at bedtime. Or maybe I’ll make a pie. I haven’t decided yet.

A year ago in my one-year blogiversary post, I set a couple goals for the 2011-2012 blog year, and I’m feeling pretty good about my progress. I learned to cook fabulous dinners on an unemployed lady’s budget, I learned to take decent photos after sunset, and, thanks to Handsome Greg, I have three new adverbs at the ready (frostingly, gravily, and somewhatkumquat).

The very first recipe I shared on Galley Kitchen was inspired by an overabundance of apples, so today I’m sharing another apple recipe. This Pear and Apple Crostata is a perfect fall treat; the filling has just enough sugar and cinnamon to turn  the apple and pear juices into a luxurious sauce, barely coating the tender fruit snuggled under a flaky duvet of pie crust. Next time I’ll brush the pie crust with egg wash—it was a tiny bit dry—but I’ll otherwise follow the recipe as is.

Continue reading for the Pear and Apple Crostata recipe

Pear and Apple Crostata
Recipe Type: Dessert
Author: Adapted from Ciao Chow Linda
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 8
Flaky pie crust envelopes tender, sweet pear and apple slices.
Ingredients
  • 1 unbaked, refrigerated pie crust
  • 4 red D’Anjou pears, peeled, cored, and thinly sliced
  • 2 small apples, peeled, cored and thinly sliced
  • 5 tablespoons sugar
  • 1 tablespoon plus 2 teaspoons all-purpose flour
  • Pinch of kosher salt
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Whisk together the sugar, flour, salt and cinnamon in a small bowl. In a large mixing bowl, toss the fruit with the lemon juice. Mix in the sugar mixture and gently toss the fruit to coat.
  3. Unroll the pie crust on the prepared baking sheet and mound the fruit in the center, leaving a 2-inch border all around. Fold the pastry border over the fruit, crimping slightly.
  4. Bake until the filling bubbles, about 1 hour.
Linked to: I Should Be Mopping the Floor, Mrs. Happy Homemaker, Make-Ahead Meals for Busy Moms, A Southern Fairytale, Flour Me with Love, Things that make you say Mmm, Sweetology, Chef in Training, Nap Time Creations, 2 Maids a Milking, Balancing Beauty and Bedlam, It’s a Blog Party, 33 Shades of Green, Lil’ Luna, King’s Court IV, Bizzy Bakes, Gooseberry Patch, Made Famous By, This Chick Cooks, Creations by Kara, Junk in Their Trunk, Lady behind the Curtain, Newlyweds, A Little Nosh, Miz Helen’s Country Cottage, Hear the Bells, , Food Trip Friday, It’s a Keeper, Not Your Ordinary Recipes, Tidy Mom, The Country Cook, Crumbs and Chaos, The Sweet Details, Be Different, Act Normal, My Favorite Finds, Something Swanky, Addicted to Recipes
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