I typically try to stay away from white flour and sugar in our everyday eating, but I do use it for special occasions. I declared tonight a special occasion :)
Raspberry-Pear Crostata
Easy Pie Dough * (see below)
3 small pears, peeled, cored and cut into 1-inch chunks
1/2 cup frozen raspberries, defrosted and drained
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/3 cup light brown sugar
sugar for sprinkling
Prepare the easy pie dough as directed below. Line a baking sheet with parchment paper and preheat oven to 400 degrees. Transfer the dough disk onto the prepared being sheet and shape into a 12-inch circle. Set aside.
In a medium bowl, combine the pears, raspberries, lemon juice, vanilla and brown sugar. Place the pear-raspberry mixture on top of the dough, leaving a 2-inch border. Fold the dough gently toward the center, crimping as needed.
(Please excuse my dry hands and chipped nail polish)
Sprinkle with sugar and bake for about 30 minutes or until the dough is golden brown.
If you bake this the day before, just pop it in the oven to warm a bit before serving. It goes great with vanilla ice cream!
*Easy Pie Dough
2 cups unbleached all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
2/3 cup organic palm shortening, chilled and cut into pieces
5-7 Tablespoon ice water
Combine the flour, sugar and salt in the bowl of a food processor. Add the shortening and pulse a few times until you have small crumbs. Add the ice water, 1 T. at a time, to the flour mixture, pulsing until the dough comes together. Transfer the mixture to a sheet of plastic wrap and shape into a rounded disk. Chill for at least 30 minutes before using.
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