A rustic, free-form pie filled with apricots and crumble topping.
Servings: 8 people
- 1 3/4 lbs ripe apricots (or any other stone fruit) washed, pitted and chopped coarsely.
- 1/4 cup sugar Or a few tablespoons more if it is not as ripe.
- 1/2 teaspoon powdered ginger
- 1 pinch kosher salt
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 cup sugar (brown sugar can be substituted if desired)
- 1/4 teaspoon salt
- 4 Tablespoons unsalted butter cold and cut into small bits
Prepare the fruit filling
Wash, pit and cut fruit into large chunks.
Toss fruit with sugar, ginger, salt and cornstarch, and allow to sit while preparing crumble topping.
Assembling the Crostata
Preheat oven to 450* F.
Roll out dough into a 12" circle. If desired, make a second circle inside the first about 8" in diameter and lightly score it with a knife for a rough guide.
Place pie dough on a cookie sheet lined with parchment paper or a silpat.
Heap fruit in the smaller circle in the center. Fold edges in, pleating to make a "pie bowl".
Top with the crumble mixture.
Bake at 450* F. for 20-25 minutes or until crostata is golden brown.
Serve warm with ice cream.
- Remember to make the pie dough 30 minutes up to a day ahead of time.
- Any stone fruit such as plums or nectarines can be substituted for the apricots.
- If the fruit is very ripe, it will give off more juice during baking. If the fruit is less ripe, it will give off less juice and therefore require a bit less cornstarch. You can add a teaspoon or two extra cornstarch if necessary.
Serving: 1g | Calories: 176kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 80mg | Potassium: 265mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2086IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 1mg