Ever crave a pie but reallllly don’t want to go through the trouble of trying to create that perfect pie crust with an uncooperative pie pan? Yeah me too.
A crostata is basically a free form rustic pie. These can be made individual like I have done, or family sized! Either way they are going to be delicious and easier than you may think. I used fresh apricots and cherries for my simple filling, but try these during any season. (Think apples in fall, cranberries in winter & berries in summer)
Tip: Try getting your kids involved in forming the crostata, this way each one can be unique and personalized!
The most important part of the crotata is the crust….heres my take on it:
1 cup all purpose flour
2/3 cup cornmeal flour
1/4 cup white sugar
Pinch of salt
6 tbsp. cold butter, cubed
1/2 cup cold buttermilk (or ice water if buttermilk isn’t readily available)
Extra flour for rolling out
4 fresh apricots, sliced
1 cup cherries, pitted
1/2 cup white sugar
2 tbsp. butter
1 tsp. vanilla extract
1 lemon, zested
1.) In a food processor pulse cornmeal, flour, sugar & salt. Add in the cold butter all at once and pulse until the butter is around pea sized. (This helps the butter spread evenly throughout the dough and helps promotes flakiness) Slowly stream in the buttermilk just until the dough starts to form. Turn the dough out onto a cutting board and knead to combine…..Refrigerate the dough for at least 30 minutes. (the colder the better)
2.) In a medium sauté pan on medium heat, saute the apricots and cherries in the butter until they just start to soften. Don’t turn these to mush! Once the fruit has softened just slightly, add in the remaining ingredients. Continue cooking until the sugar has melted and coats the fruit. Let cool.
3.) Separate the pie dough into fourths or even eights depending on how big you want your crostata to be. Using the extra flour, roll out the dough to about 1/4 inch and place on a parchment lined sheet tray.
4.) Take about 2 tbsp. of filling and put into the center of the dough. Fold up the edges of the dough creating an even crust around the crostata. Bake these suckers at 350 degrees for about 20 minutes.
I plated mine a bit fancier with lemon curd, caramel and a sour cream sauce. These crostatas are perfectly good alone or with some fresh home made whipped cream!