Apple and Pear Crostata

Apple and Pear Crostata

Prep Time: 60 minutes | Total Time: 2 hours | Makes: 1 pie

In Italy crostata almost exclusively refers to a crusty dessert made with pasta frolla. The crumbly texture of the pasta frolla is what differentiates it from other readily available/used options for pie crusts in Italy, which include the pasta brisée (sometimes written as pasta brisé) and pasta sfoglia. This recipe is done in the authentic Italian way for you to enjoy!


For the pasta frolla dough:

  • 270 g (2 cups) all purpose flour
  • 100 g (1/2 cup) white sugar
  • 150 g (2/3 cup) unsalted butter
  • 2 egg yolks
  • 1/2 tsp salt
  • zest of half a lemon

For the filling:

  • 1 jar (250 g) Fiordifrutta Pear Organic Fruit Spread
  • 2 green apples
  • 1/2 lemon (for juice)


For the dough (option 1: preparing using a food processor):

  1. Add butter, sugar, flour, salt and lemon zest to food processor. Pulse until it forms the consistency of bread crumbs.
  2. Add yolks to mixture and pulse until it starts to come together and starts to form a ball.
  3. Remove dough from food processor. Shape into a ball on a flat surface.
  4. Place dough on top of plastic wrap, flatten into disc about 1 inch (2 cm) thick.
  5. Wrap in plastic wrap.
  6. Refrigerate for a least 45 minutes before using.


For the dough (option 2: preparing by hand):

  1. On a flat clean surface use hands to work butter into flour to form a bread crumb consistency.
  2. Use hands to work in remaining ingredients. Knead until you form a smooth ball.
  3. Place dough on top of plastic wrap, flatten into disc about 1 inch (2 cm) thick.
  4. Wrap in plastic wrap.
  5. Refrigerate for a least 45 minutes before using.

After option 1 or 2, cook:

  1. Preheat oven to 350°F (180°C).
  2. Peel and cut apples into 1/4 inch slices.
  3. Squeeze lemon juice onto peeled apples to prevent from browning.
  4. Roll out dough onto a floured surface to a thickness of 1/3 inch. Position dough onto a 9 inch non-stick baking baking dish, decorating borders as desired.
  5. Pour contents of jam onto pie crust, setting aside one tbsp of jam in a small container.
  6. Top pie with sliced apples, starting by making a circular layer on out edges of pie, then making another circular layer slightly overlapping the previous.
  7. Bake for approximately 45 minutes until the crust is golden brown and the jam starts to set again.
  8. Use a pastry brush to glaze warm apples with remaining pear jam.
  9. Cool to lukewarm or room temperature before serving.

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