My favorite recipe for fall is Cast Iron Pear Crostata. Pears are in season. This is a great way to use those bruised and over-ripe pieces in a delicious way.
- 6-8 pears, peeled and sliced
- 1 tablespoon fresh lemon juice
- 3 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg, beaten
- 1 tablespoon coarse sugar
- 1/3 cup water
- Prepared pie crust from grocery store or homemade
- 10 inch cast iron skillet
Preheat oven to 400 degrees.
In a large bowl, combine the peaches, remaining 3/4 cup brown sugar, cornstarch, lemon juice, cinnamon, nutmeg and 1/4 teaspoon of the remaining salt. Stir gently to combine, then let sit for 30 minutes.
Remove the pastry from the refrigerator and roll into a 13-inch circle on a lightly floured surface. Transfer the rolled pastry to a 10 inch cast iron skillet. Using a slotted spoon, transfer the peaches to the skillet. Reserve the remaining liquid. Fold the edges of the pastry over the filling, leaving the center uncovered. Pleat the edges of the pastry as needed. Brush the egg over the pastry, then sprinkle with the coarse sugar.
Bake the pie until the edges of the crust are golden brown and the filling is bubbling, 45-55 minutes.