Pear Crostata with Orange-Vanilla Crust

Pear Crostata With Orange-Vanilla Crust

1 pie crust (see recipe below or use pre-made)

2 red Anjou pears–sliced and cored (keep peel on)

5 tablespoons of brown sugar

1/4 teaspoon salt

3 teaspoons earth balance

1 tablespoon cornstarch

1 tablespoon agave

1 tablespoon vanilla

1/4 cup chopped walnuts

1/8 cup dried cranberries

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 tablespoon turbinado sugar

*Preheat oven to 375 degrees F.
*Cut pears into eighths. Add to baking dish with 2 tablespoons of brown sugar, 2 teaspoons of earth balance in pats, cinnamon, and nutmeg. Roast in oven for 15-20 minutes, until pears are barely soft and the sugar is bubbly
.*Roll out pie dough and place onto cookie sheet. Add remaining brown sugar, walnuts, and cranberries to center of pie dough leaving a 2-3 inch border around the dough (you’ll be folding up the dough).
*In a bowl combine pears (drained, use slotted spoon), vanilla, cornstarch, agave, and salt. Mix. Arrange pears on top of prepared pie dough. Pour remaining syrup on top of the pear mixture (reserve 1 tablespoon of syrup). Fold up pie dough around fruit. There should be fruit peaking out the center (it’s very pretty!).

*Melt last 1 teaspoon of earth balance and combine with 1 tablespoon of cooking syrup. Brush pie dough with this ‘butter-syrup’ mixture; sprinkle with turbinado sugar and cinnamon. Bake in preheated oven approx. 20-30 minutes or until golden brown.

Orange-Vanilla Pie Crust Recipe
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon vegan cream cheese
1/2 cup earth balance (cold, and in pats)
1 tablespoon vanilla
1 tablespoon orange zest
1/8 – 1/4 cup ice cold water

*Mix flour, salt, sugar, and zest in bowl. Add to bowl of food processor. Add vanilla, cream, earth balance. Pulse in food processor until combined and butter is in small pea sized pieces.
*Add vanilla and 1 tablespoon of water. Pulse. Keeping adding water 1 tablespoon at a time and pulsing until dough just begins to form and pulls away from blade. You may not use all of the water.
*Add a bit of flour to the surface of your counter. Knead dough a few times. Form dough into a thick flat disk and wrap with plastic wrap or foil and refrigerate.
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