Italian Crostata Pie

Climbing the steep windy path you finally reach the end of your laborious journey atop a plateau. You are greeted by a wondrous view of a lush valley below with sage color olive groves, old villa’s with red rooftops, and stunning fields of poppies dancing in the breeze.  This breathtaking view is complemented by hazy oranges, yellows and pinks of the setting sun.  As this Tuscan scene sweeps you to another place,  I am sure this pie will do the same. Oh by the way, reread the first line………

Although this crust is heavenly delicious, you can expect to put in a lot of elbow grease to get it that way. The crust is a pile of crumbs after you add all the ingredients together. The recipe recommends that you knead the dough for 10 mins. I thought to myself  “you’ve got to be kidding?” As I started working the dough, after a few minutes with little success, I was certain I left out an ingredient. I went back and read the recipe again, nope, then kept kneading for a few minutes. At this point I had a ball the size of a golf ball…..the rest of the dough laid in crummy heap on the counter. I reread the recipe for the second time hoping I had overlooked something, nope. At about six minutes of constant kneading my ball of dough was now the size of a tennis ball but there was still 1 cup of crumbs on the pastry towel. Feeling defeated and weaken in the arms I read the recipe for the third time, nope I still hadn’t left out anything. I continued to knead and used my small ball to pick up the crumbs and slowly but surely the  crumbs became a dough ball. It took about 12 mins.

Although, I was not looking forward to making this crust again, I made this recipe a few days later, because it was so delicious. After I had mixed all the ingredients together  and had a crummy mess again I decided to do some investigating. Thirty minutes of reading brought me to the conclusion that if I added 2 TBSP of ice cold water to the dough it would not change the flavor but make it easier to work with. It was exactly the magic I needed!

The dough taste like a buttery shortbread cookie. It is a little thicker than a pie crust giving the filling the extra support that it needs to be eaten without a fork…..almost like finger food. The Nutella filling is rich, yet simple. The reason I like this recipe so much is you can also make it from the jam in your cupboard. In addition the filling doesn’t need anything added to it. So once you get past making the crust, you’ve got yourself a truly surprisingly delicious pie.

ITALIAN CROSTATA PIE
History

The Romans favored honey based desserts and used fruits quite liberally to sweeten their dishes. Most of the desserts of Italy have been handed down from the Roman era.

The Middle East influence on the Italian crostata was the ricotta based dessert that came via the Jews who settled in Italy. Each part of Italy favors a different type of crostata. The Southern part of Italy favors the ricotta based sweets while the Italians to the North favor the creamy and fruity confections that originated in Rome.

img_2286

 

Ingredients                                                   COOK TIME: 350°

  • 2 cups flour                                                                30-35 mins.
  • 1/2 cup sugar
  • 1/2 tsp baking powder
  • 1 egg and 1 egg yolk
  • 1/2 cup butter softened
  • 3/4 cup jam
  • <><><><><><><><><><><><><><><><><><><><><><><><><><><><><><Instructions
    Mix all dry ingredients together
  • Add slightly beat egg and egg yolk.
  • Add softened butter cut into pieces.
  • Mix together.

<><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>
~ Now it’s time to work your crumbly dough.
~ With a slightly floured surface, a little elbow grease, work your dough until you have a           soft dough ball, should take about 10 mins.
~ I know some of you are wondering what “working your dough means”. It means playing       with it like you would play-dough until all the ingredients are mixed together and stay         together.
~ Wrap your dough ball in plastic wrap and refrigerate for 30 minutes. (you can also                 refrigerate up to 24 hours before use).
~ After removing dough from fridge knead until it softens up, on your lightly floured                 surface.
~ Roll dough out to 1/8″ thickness and round in shape (you”ll have extra dough for lattice       work).
~ Transfer to an ungreased 8-9 inch pie pan. I transfer dough by rolling it over my rolling       pin and unrolling into pie pan. (look for video under tips and tricks).
~ Trim any extra dough. I use scissors for this and let the dough hang over the pan about 2     inches for making your crust later.
~ Fill the pastry shell with the jam or Nutella.
~ With the extra dough make strips to create a lattice finish.

 

Advertisements

About Tammy

Blogging was not around the first 30 years of my life. Back in the old days, blogging review about something. Usually the person writing this review was a professional in their field. Since than blogging has changed how we share and learn information. Today bloggers are not necessarily professionals. They are usually ordinary people which want to share what they were impressed by or that have changed their lives. With trepidation I consulted my friends about being a blogger. Their first question was invariably, why? At first, I could not articulate why. Finally, I realize it was three events that happened to me within a month that led me to create this project. Please indulge me, and follow my train of thought as I attempt to connect the dots.create your own world. We've created a set of roleplaying First, over the summer I participated in a role play site. Within this site, there are hundreds of plots you can write for. Once you choose a plot you create a character profile. Then with other writers you collaborate on a storyline that supports the plot. I love this process. Not only did my writing improve, but fills a void I have when I’m not writing. Unfortunately, the story lines never last long enough and I’m left wanting more to write. Secondly, my husband believes we live on this vast farm. Through the years he has cultivate an enormous dwarf orchard which provides not only enough produce for us but also for ALL our neighbors, friends and family. The reality is we live on a normal size lot in the middle of a city. Nevertheless, we pick buckets and buckets of pears, cherries, apples, kiwis, plums and figs. Sadly, when I make pies from our abundance the only people around to eat it….is us. We honestly do not need the extra calories so I considered not baking any more pies. Than this project developed where I could share my pies. Thirdly, for the 3rd or 4th time I’ve watched the movie “Julie and Julia”. I have always marvel at how Julie makes herself this challenge of cooking every recipe (524 to be exact) from Julia Child’s “Mastering the Art of French Cooking." cook book all in one year. No matter her obstacles she preservers. For years I have secretly admired Julie. I’ve often wish I had the courage to do what she did. So because I don’t have enough to do in my life. Why not start a blog about something? After bouncing what seem like a million ideas I came up with this crazy project. A blog about pies. Tammy’s Pie Lab Sigh…… so my blog is about pies, pies and more pies. Here are my plans. I have picked the most unusually dessert pies I can find. As you can see this is not just a blog but also an experiment. I am going to cook one pie every week for a year. I have eight pie tasters that will critique each pie. To prevent any preconceived notions of how the pie should taste. I will withhold the pie’s name until after it is critique. Then I will post the history, the recipe, and the critiques of the pie. In addition, there will be some experiments, countless websites to explore and everything you wanted to know about pies and more.
This entry was posted in Fruit Pie. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s