Apple~Pear~Cranberry Crostata

Carol Junkins


Great centerpiece for Thanksgiving! Best served with Vanilla Ice Cream.

Rustic looking and impressive. Doesn't require any fussiness on your part.

★★★★★ 1 vote
8 slices
10 Min
30 Min



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
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


1 1/4 c
flour, plus extra for work surface.
1/4 tsp
table salt
1 Tbsp
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


1Heat 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.
2On 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.
3Fold 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.
4Bake 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

About Apple~Pear~Cranberry Crostata

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy