A tart apple dessert that is easier than a pie, more sophisticated than a crumble.
1 prepared pie crust or 1 homemade pie crust
2 large D’Anjou or Bartlett pears, peeled, cored and thinly sliced or 2-3 tart apples, peeled, cored and thinly sliced
1 t. ground cinnamon
1/4 t. ground nutmeg
2 T sugar
1 T butter, cut into small bits
Egg wash: 1 egg beaten with 1 tablespoon cream
3 T apricot preserves, melted
Place the pie crust on baking sheet lined with parchment or Silpat.
Place the sliced pears and apples around the crust, leaving 1″ border of the crust around edges. Sprinkle pears with cinnamon, nutmeg, and sugar. Dot with
butter. Fold the pastry over the fruit, making a “crust”. Brush the edges with egg wash.
Bake in 400o oven for 30 minutes.
Brush the top of the crostata with warmed melted preserves.
Cool; cut into 6-8 wedges. Serve with whipped cream.