Raspberry & Pear Crostata
serves 4


1 pie dough (store-bought or homemade)
2 pears, pealed & large diced
1 cup of raspberries
2 tablespoons of sugar
2 tablespoons of flour
2 tablespoons of orange juice
1 tablespoon of butter, cut into pieces
.........
1 egg
1 tablespoon of sugar

In a bowl, mix pears and raspberries with flour, sugar and orange juice.

Roll out pie dough into a 10-12 inch circle.  Pile peaches and raspberries into the center.  Dot with butter.  Fold up the sides of the dough.  Create an egg wash by beating 1 egg, then brushing it on the pastry.  Sprinkle 1 tablespoon of sugar over the dough.  Bake at 425 for 20-25 minutes.



Toss the fruit with flour, sugar and orange juice.


Dump it out onto a pie crust.


Fold up the sides, then put small pieces of butter on the top.


Bake until the edges are golden brown... just needs some ice cream!

 
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