Apple-Pear-Cranberry Crostata

4.36 avg. rating (86% score) - 11 votes

Apple-Pear-Cranberry Crostata

Apple-Pear-Cranberry Crostata — a  free-form tart filled with sliced apples, pears, and cranberries — is sweet and tangy, doesn’t require any fussiness on your part, and makes an impressive Thanksgiving centerpiece. It’s best served with vanilla ice cream.

Total Time: 45
Yield: 8 slices


  • 2 medium (or 1-1/2 large) firm, tart apples (such as Granny Smith or Northern Spy)
  • 1 large ripe pear (such as d'Anjou or Bartlett)
  • 1/3 cup plus 1 teaspoon sugar, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon freshly grated orange zest
  • 1/8 teaspoon ground cloves
  • Flour for work surface
  • Pie Dough
  • 1/3 cup fresh or defrosted cranberries
  • 1 large egg, beaten well


Heat oven to 400°. Peel, core, and cut apples into 1/4-inch-thick slices. Peel and cut pear into 1/2-inch-thick slices. Toss together in a bowl and set aside. In a small bowl, combine 1/3 cup sugar, cornstarch, orange zest, and cloves; set aside.

On a lightly floured surface, roll Pie Dough out into a circle about 16 inches wide and 1/8 inch thick. (The circle doesn't have to be perfect.) Transfer dough to a baking sheet lined with parchment paper.

Arrange half the apple and pear slices over the dough, leaving a 2-inch border all around. Sprinkle half the cranberries over the apples and pears. Sprinkle half the sugar mixture over fruit. Repeat with remaining fruit, berries, and sugar mixture.

Fold dough sides up and over edge of filling, letting dough drape over itself at each fold. Brush dough with beaten egg, and sprinkle with remaining teaspoon sugar.

Bake 10 minutes; then lower oven temperature to 375° and bake until golden brown, about 25 minutes more. Serve warm with vanilla ice cream.

Pie Dough


  • 1-1/4 cups flour, plus extra for work surface
  • 1/4 teaspoon table salt
  • 1 tablespoon sugar
  • 8 tablespoons (1 stick, or 1/4 pound) chilled unsalted butter, cut into small cubes
  • 1 large egg yolk mixed with 2 tablespoons very cold water


In a medium-size bowl, whisk together flour, salt, and sugar until well combined. Sprinkle butter cubes over flour mixture and use your fingers to combine ingredients until the dough looks like cornmeal with some pea-sized bits of butter remaining. (Work quickly so that the butter doesn't melt.)

Sprinkle yolk/water mixture over dough and stir with a fork until it begins to come together. If needed, add another tablespoon water.

Turn dough out onto a lightly floured surface and knead 3 times. Gather dough into a ball; then press down into a disk and wrap in plastic. Refrigerate at least 30 minutes.
  • greg.marmai@gmail.com

    It’s the crust that makes this recipe spectacular, it’s easy to make, flaky and delicious. Like some, I was worried about making this on a cookie sheet but tried it anyway and it baked without a problem…. everything stayed where it was supposed to. Also, I substituted the cranberries with ‘Craisins’ which added a nice sweetness to the mix. Excellent rustic, no-fuss recipe.

  • I’ve used this recipe for the last several years, since it was published in the print version of Yankee magazine. It is always a hit with guests, surprising in the rustic appearance and tart flavor of the cranberries with the apples. Easy to make, too. Thanks, Yankee!

  • Genevieve

    This is a wonderful recipe. Not hard to make and looks beautiful when done. Very tasty and it was gone in a minute! Best served with whipped cream or vanilla bean ice cream. Thank you Yankee for a great recipe!

  • We have crisp, hard pears here that were fantastic in this recipe. I wasn’t brave enough to make it flat. I put it in 10-inch pyrex pie plate and added time as if it were a deep dish pie. What a wonderful treat. I even took a picture.


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