The easiest way to make an autumn pie: free form crust with a plum pear filling, fresh thyme and honey.
A few weeks back, I found myself both thrilled and a bit overwhelmed by my CSA bounty of fruits and veggies. Usually the fruit gets eaten within days but this particular week, we got dozens and dozens of small pears and small plums.
Because the haul was a complete rainbow and very photo worthy, I posted this to Instagram asking for advice.
Let’s just say it’s nice to be friends with fellow foodies as well as neighbors who happen to be pastry chefs.
(Reading back, I realized Tina suggested using thyme for the savory veggie tart but I mistakenly used it in this recipe. But it worked! Those are the best of kind of cooking “mistakes.”)
I finally conquered my fear of making pie crust last year so I used the same dough as I did for this Easy Rustic Maple Apple Pie.
This is also a great recipe to get the kids in the kitchen. My 8 year old actually likes doing the prep work of chopping (with her plastic knives) – so all I had to do was pit the plums and core the pears. #Score
And what I love best about this dessert is you simply slap it together – no need to precisely measure the dough to fit a pie pan and certainly no need for perfectly crimped edges. Heck, you don’t even need a pie pan.
Roll out the dough, spoon on your fruit mixture, fold up the edges all around and just like that you got yourself a pretty looking pastry. Then call it a Crostata, Galette or Rustic Pie – all three of these are fancy sounding terms for a basic free-form pie.
My kind of baking.
Plum Pear Crostata
- 1 pie crust*
- 1 3/4 cups chopped plums
- 1 3/4 cups chopped pears
- 3 tablespoons honey
- 2 teaspoons lemon juice
- 4 sprigs fresh thyme
- Roll out dough on parchment paper (placing piece of plastic wrap on top of dough for rolling, if desired), into a 12-inch circle. Place on baking sheet and chill for 10 minutes in fridge while you prepare filling.
- Preheat oven to 400 degrees F.
- In a bowl, mix together plums, pears, 2 tablespoons honey and lemon juice. Remove thyme leaves from stems and mix into fruit.
- Arrange filling in center of pastry circle to within 1½ inches of the edges. Fold and pleat edges of dough up and over fruit. Drizzle fruit and crust with remaining tablespoon of honey.
- Bake 35-40 minutes or until crust is golden. Let cool for 10 minutes before slicing.
*For the pie crust, I used the crust from my Easy Rustic Maple Apple Pie.