Apple-Pear-Cranberry Crostata


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 cup plus 1 teaspoon sugar, divided
1 tablespoon cornstarch
1 teaspoon freshly grated orange zest
1/8 teaspoon ground cloves
Flour for work surface
Pie Dough
1/3 cup fresh or defrosted cranberries
1 large egg, beaten well


Heat oven to 400°. Peel, core, and cut apples into ¼-inch-thick slices. Peel and cut pear into ½-inch-thick slices. Toss together in a bowl and set aside. In a small bowl, combine ⅓ cup sugar, cornstarch, orange zest, and cloves; set aside.

On a lightly floured surface, roll Pie Dough out into a circle about 16 inches wide and ⅛ 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-inch 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.

Fold 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.

Bake 10 minutes; then lower oven temperature to 375° and bake until golden brown, about 25 minutes more. Serve warm with vanilla ice cream.

Pie Dough


8 slices

Preparation Time

45 Minutes

Total Time

2 Hours


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