Emma's Best Fruit Crostatas Recipes
Peach-Raspberry Crostata and a Ginger-Plum Crostata

No cook is perfect at everything. And some of us just aren't meant to be pie makers. Rather than cursing yet another crumbling piecrust -- or, worse yet, giving up on pies altogether -- there's another option: the crostata.

A crostata is simply fruit piled in the middle of a rolled-out piecrust. The edges are folded demurely over the top, and then it's baked just like that. No pan. No crimped edges. No tears.

This is a pie that is meant to look rustic. In fact, the more rustic, the better (or so we can tell ourselves). The sign of a good crostata is a cobbled crust with jewel-like fruits peeking out from underneath while jammy juices bubble from the cracks.

The purpose of most pies is not to win you a blue ribbon, after all. Rather, their purpose is to make you happy, one flakey and fruit-filled bite at a time.

Check out my best dessert crostatas recipes - Peach-Raspberry Crostata & Ginger-Plum Crostata. Plus, how to make your own homemade pie crust.

Peach-Raspberry Crostata Recipe

    Prep Time: 30 minutes

    Cook time: 60 minutes

    Yield: Serves 6 to 8

Peach-Raspberry Crostata Recipe Ingredients

    1 pound ripe peaches (about 4 large)

    1/4 teaspoon nutmeg

    1 teaspoon lemon juice

    2 tablespoons flour

    1/4 - 1/2 cup granulated sugar

    1 pint raspberries

    1 (9-inch) piecrust dough (recipe follows)

    1 egg yolk

Peach-Raspberry Crostata Recipe Instructions

    Preheat the oven to 350F.

    Peel the peaches and cut them into slices or chunks, as you prefer. Combine the peaches in a bowl with the nutmeg, lemon juice, flour and 1/4 cup of sugar. Add more sugar if your peaches are tart. Let stand for 15-20 minutes.

    Set a large square of parchment paper on your work surface. Roll out the piecrust on top, 1/8 inch to 1/4 inch thick. If your kitchen is very warm, refrigerate the crust for 15 minutes before proceeding.

    Gently stir the raspberries into the peach mixture. Use a slotted spoon to scoop the fruit into the middle of the crust. Fold the edges over the filling. Brush the crust with the yolk. Transfer the crostata on its parchment to a baking sheet. Bake for 50-60 minutes, until the crust is golden and the fruit is bubbling.

    Let the crostata cool for 15 minutes before slicing and serving. Leftovers will keep in an airtight container for several days.

Ginger-Plum Crostata Recipe

    Prep Time: 30 minutes

    Cook time: 60 minutes

    Yield: Serves 6 to 8

Ginger-Plum Crostata Recipe Ingredients

    1 pound plums (about 6 fruits)

    3 tablespoons candied ginger, minced

    Zest of 1 lemon

    Zest of 1 orange

    1/2 teaspoon cinnamon

    1/4 teaspoon nutmeg

    2 tablespoons flour

    1/4 - 1/2 cup granulated sugar

    1 (9-inch) piecrust dough (recipe follows)

    1 egg yolk

Ginger-Plum Crostata Recipe Instructions

    Peel the plums (although leaving the skins on gives the pie a nice deep purple color), and cut into slices or chunks, as you prefer. Combine the plums in a small bowl with the ginger, citrus zests, cinnamon, nutmeg, flour and 1/4 cup of the sugar. Add more sugar if your plums are tart. Let stand for 15-20 minutes.

    Set a large square of parchment paper on your work surface. Roll out the piecrust on top, 1/8 inch to 1/4 inch thick. If your kitchen is very warm, refrigerate the crust for 15 minutes before proceeding.

    Use a slotted spoon to scoop the fruit into the middle of the crust. Fold the edges over the filling. Brush the crust with the yolk. Transfer the crostata on its parchment to a baking sheet. Bake for 50-60 minutes, until the crust is golden and the fruit is bubbling.

    Let the crostata cool for 15 minutes before slicing and serving. Leftovers will keep in an airtight container for several days.

Homemade Piecrust Recipe

Makes two 9-inch piecrusts.

2 1/2 cups (12 1/2 ounces) all-purpose flour

1 teaspoon salt

1/2 cup (4 ounces) cold shortening or lard

1/2 cup (4 ounces) cold unsalted butter

1/4 cup - 1/2 cup (2-4 ounces) cold water

The key to making piecrust is to keep the ingredients as cool as possible without actually freezing anything. Keep the fats in the fridge right up until you use them, and drop a few ice cubes in the water to keep it cold.

Mix the flour and salt in a medium mixing bowl. Use a fork or pastry cutter to cut the cold shortening into the flour until it resembles coarse breadcrumbs. Slice the cold butter into cubes and toss them in the flour mixture. Continue cutting the butter into the flour until you have pea-sized chunks.

Sprinkle the water 1 tablespoon at a time over the flour mixture, fluffing with a fork between each addition. You've added enough water when a handful of dough holds together when you squeeze it in your fist. If it crumbles apart, add another tablespoon or two of water.

Gather the dough into a ball and divide it in half. Pat each half into a flat disk and wrap in plastic wrap. Refrigerate the dough at least 30 minutes before using.

If the second crust won't be used right away, it can be frozen for up to three months.

 

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Emma's Best Fruit Crostatas - Peach-Raspberry Crostata & Ginger-Plum Crostata Recipes

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