Nonna''s Italian Rustic Pear Pie - Crostata Rustica Di Pere (e93)

Buon Giorno A Tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), takes us to her pear tree to harvest fresh pears to use in her Italian rustic pear pie - crostata rustica di pera. This pie is referred to as rustic, because of it's free-form. No pie plate is used - it is not a fussy crust. No need for perfection, making this the easiest pie you will make and it is so delicious. And you can of course modify this recipe for any seasonal fruit. The options are endless! Here are the ingredients:

Crust:
1.25 cups (190 grams) of all purpose (AP) flour
2 Tablespoons (30 ml) of sugar
pinch of sea salt
1/2 cup (113 grams) of butter, cubed
2 Tablespoons (30 ml) of ice-cold water
1 egg
'
Filling:
1.5 pounds (680 grams) of sliced pears, skins on or off, about 5 but depends on size
1/4 cup (50 grams) of sugar
pinch of sea salt
1 Tablespoon (15 ml) of lemon juice
1/2 cup (75 grams) of chopped walnuts
1/2 cup (75 grams) of chopped dried figs
1/4 cup (85 grams) of honey
1/4 cup (35 grams) of flour (may vary, depending on pear juiciness)

egg wash for brushing on crust
coarsely granulated sugar for sprinkling
olive oil for drizzling once cooled

Add the flour, sugar and salt and pulse in a food processor, or stir to combine the ingredients. Then add 1/2 cup of very cold butter, cubed. Pulse (pastry cutter or equivalent) to form pea-sized bits. Next add in two tablespoons (30 ml) of ice-cold water and an egg. Blend in the food processor and in about one minute, your dough ball is roughly formed. Transfer the dough to a dusted board, and briefly knead. Wrap and chill for a minimum of 30 minutes.

In the meantime, slice your pears thinly. We like to leave the skin on as they are nutritious, add fibre and we like the texture, but it is up to you. Sprinkle the sugar, salt and lemon juice and mix. Incorporate the walnuts and the figs. If you prefer an alternative nut or no nuts, that is entirely fine. Then work in the honey. You will note juice in the base ... it will vary on the type of pear and their ripeness, but we added 1/4 cup of flour. You may require more - gauge the liquid and add accordingly.

Back to the dough, on a dusted surface, begin rolling it out in a round shape, about 14 inches in diameter - about 35 cm. Place the filling in the center, leaving a border of about 2 inches / 5 cm around. Then fold over the edges and pinch where necessary to hold in the filling. Brush with an egg-wash, sprinkle some coarse sugar (if not regular granulated sugar) and bake in a preheated oven at 350F / 180C for about half an hour. Check at the 25 min mark, to see how it is doing. You want a golden-brown crust.

Once ready, remove from the oven and allow the crostata to cool before slicing. Optionally, you can drizzle olive oil on top before serving. Pour yourself a coffee and enjoy!

Buon appetito!

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