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Stacy’s Notes: I love to make these in the fall! I’ve used Gala, Fuji and Honeycrisp apples in the past, and in 2018, I tried Jazz apples and they worked as well. Use a good firm cooking apple. If your apples are on the smallish side, you might need three, otherwise use 2 nice sized apples. I usually use brown skinned pears but I’m sure the green Bartletts would work as well. The pears need to be semi-ripe, not too soft, but not overly hard.
I like to roll the pre-made pie dough out as much as I can. Tim likes them doughy, but I like mine rolled out as much as possible.
If I leave them open like a traditional crostata, then I just dot the dabs of butter on top of the filling. If I’ve enclosed them, I open them up and put a dab of butter in with the filling and close them back up before putting on the egg wash and sprinkling with turbinado sugar.
These take about 15 minutes in my oven, start checking them at 12 or 13 and take them out when they are golden brown. We store any leftovers in the fridge, and then microwave them about 15 seconds to warm them up.
Enjoy!