Raspberry & Pear Crostada

 

Raspberry & Pear Crostata

serves 4

1 pie dough (store-bought or homemade)

2 pears, pealed & large diced

1 cup of raspberries

2 tablespoons of sugar

2 tablespoons of flour

2 tablespoons of orange juice

1 tablespoon of butter, cut into pieces

………

1 egg

1 tablespoon of sugar

In a bowl, mix pears and raspberries with flour, sugar and orange juice. Roll out pie dough into a 10-12 inch circle.  Pile peaches and raspberries into the center.  Dot with butter.  Fold up the sides of the dough.  Create an egg wash by beating 1 egg, then brushing it on the pastry.  Sprinkle 1 tablespoon of sugar over the dough.  Bake at 425 for 20-25 minutes.

Toss the fruit with flour, sugar and orange juice.

Dump it out onto a pie crust.

Fold up the sides, then put small pieces of butter on the top.

Bake until the edges are golden brown… just needs some ice cream!

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