It’s my 2nd blogiversary! That’s right, imaginary internet friends, Galley Kitchen turns two this month.
I plan to celebrate the terrible twos by having a temper tantrum in the grocery store and demanding TWO stories at bedtime. Or maybe I’ll make a pie. I haven’t decided yet.
A year ago in my one-year blogiversary post, I set a couple goals for the 2011-2012 blog year, and I’m feeling pretty good about my progress. I learned to cook fabulous dinners on an unemployed lady’s budget, I learned to take decent photos after sunset, and, thanks to Handsome Greg, I have three new adverbs at the ready (frostingly, gravily, and somewhatkumquat).
The very first recipe I shared on Galley Kitchen was inspired by an overabundance of apples, so today I’m sharing another apple recipe. This Pear and Apple Crostata is a perfect fall treat; the filling has just enough sugar and cinnamon to turn the apple and pear juices into a luxurious sauce, barely coating the tender fruit snuggled under a flaky duvet of pie crust. Next time I’ll brush the pie crust with egg wash—it was a tiny bit dry—but I’ll otherwise follow the recipe as is.
Continue reading for the Pear and Apple Crostata recipe
- 1 unbaked, refrigerated pie crust
- 4 red D’Anjou pears, peeled, cored, and thinly sliced
- 2 small apples, peeled, cored and thinly sliced
- 5 tablespoons sugar
- 1 tablespoon plus 2 teaspoons all-purpose flour
- Pinch of kosher salt
- 2 teaspoons fresh lemon juice
- ¼ teaspoon ground cinnamon
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk together the sugar, flour, salt and cinnamon in a small bowl. In a large mixing bowl, toss the fruit with the lemon juice. Mix in the sugar mixture and gently toss the fruit to coat.
- Unroll the pie crust on the prepared baking sheet and mound the fruit in the center, leaving a 2-inch border all around. Fold the pastry border over the fruit, crimping slightly.
- Bake until the filling bubbles, about 1 hour.