Pear, Carmody & Hazelnut Crostada

Pear, Carmody & Hazelnut Crostada
Yield: 1 pie, serves 8


For the Crust For the Filling Directions
  1. Make the crust: Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.
  2. Sprinkle Carmody and hazelnuts in the middle of the pie dough.
  3. Make the filling: Toss together pears, cranberries, granulated sugar , flour, lemon juice, and cinnamon.
  4. Preheat oven to 375 degrees. Spread filling over dough, leaving a 1 1/2-inch border. Fold edges in to form a crust; brush with egg wash, and sprinkle with sanding sugar. Refrigerate until edges are firm, about 30 minutes.
  5. Bake crostata until pears are tender and crust is golden, about 40-45 minutes. Let cool slightly. Slice & serve.