Raspberry & Pear Crostata
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 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!