Apple and Cranberry Crostata
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January 14, 2017
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Apple and Cranberry Crostata
Perfect for any occasion, this rustic pie is studded with scarlet cranberries and golden apple slices. Because the fruit filling cooks before it goes into the oven, it bakes quickly and evenly.
Ingredients
Directions
Place oil in the freezer until it is semi-solid.
In a medium sized bowl, whisk together the flour, ground walnuts, sugar, salt, and baking powder.
In small bowl; combine the egg, water, and vinegar; set aside.
In a food processor fitted with a metal blade, pulse to combine the chilled olive oil and flour mixture until coarse like wet sand. Slowly add the liquid ingredients until the dough sticks together. (Note: If dough is too wet add a little extra flour). Wrap tightly in plastic wrap and refrigerate for 1 hour.
Heat oven to 425 degrees F.
Toss the apples with the cornstarch; set aside.
Over medium heat in a large sauté pan, combine the brown sugar, orange juice, honey, vinegar, and cinnamon and stir until sugar dissolves. Stir in the apple slices and simmer until the apples begin to soften and the liquid caramelizes, about 10 minutes. Remove the apples with a slotted spoon to a bowl.
Add the cranberries and orange zest to the warm pan and simmer for 2 minutes. Add the cranberries to the apples and set aside to cool.
Line a large baking sheet with parchment paper.
Roll out dough to 10 inches in diameter on prepared pan.
Spoon the cooled fruit to within 2 inches of the border. Pleating the edges to form a rim, fold the border over the fruit. Dust edges with granulated sugar and sprinkle with chopped walnuts.
Bake 20-22 minutes, rotating pans halfway through bake time, until crust is golden brown and juices are bubbling.
When done, transfer the pan to a wire rack to cool completely.
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Ingredients
Directions
Place oil in the freezer until it is semi-solid.
In a medium sized bowl, whisk together the flour, ground walnuts, sugar, salt, and baking powder.
In small bowl; combine the egg, water, and vinegar; set aside.
In a food processor fitted with a metal blade, pulse to combine the chilled olive oil and flour mixture until coarse like wet sand. Slowly add the liquid ingredients until the dough sticks together. (Note: If dough is too wet add a little extra flour). Wrap tightly in plastic wrap and refrigerate for 1 hour.
Heat oven to 425 degrees F.
Toss the apples with the cornstarch; set aside.
Over medium heat in a large sauté pan, combine the brown sugar, orange juice, honey, vinegar, and cinnamon and stir until sugar dissolves. Stir in the apple slices and simmer until the apples begin to soften and the liquid caramelizes, about 10 minutes. Remove the apples with a slotted spoon to a bowl.
Add the cranberries and orange zest to the warm pan and simmer for 2 minutes. Add the cranberries to the apples and set aside to cool.
Line a large baking sheet with parchment paper.
Roll out dough to 10 inches in diameter on prepared pan.
Spoon the cooled fruit to within 2 inches of the border. Pleating the edges to form a rim, fold the border over the fruit. Dust edges with granulated sugar and sprinkle with chopped walnuts.
Bake 20-22 minutes, rotating pans halfway through bake time, until crust is golden brown and juices are bubbling.
When done, transfer the pan to a wire rack to cool completely.