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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE  FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES!  COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM!  HAPPY EATING!

Noreen's Kitchen

1 Refrigerator pie crust sheet
2 Granny Smith Apples, peeled, cored and sliced
2 Pears, peeled, cored and sliced
3 tablespoons brown sugar
1 tablespoon finely chopped candied ginger
3 tablespoons butter cut into small cubes
1 teaspoon apple or pumpkin pie spice or     
1 teaspoon cinnamon     
1/2 teaspoon Allspice     
1/4 teaspoon clove     
Pinch of nutmeg
Heavy cream or egg wash for brushing over pastry
Preheat oven to 400 degrees

Unroll pie crust sheet onto floured parchment paper.

Roll out slightly with a rolling pin to make slightly larger. About 14 inches in diameter.Place sliced fruit in center of dough,
leaving about 2 inches around the edge for folding up later.

Sprinkle with sugar, candied ginger and spices.

Dot with butter.Fold up edges of dough pleating and pinching.  

Give a good squeeze to make sure the crust is seated well.

Gently pick up parchment and transfer to a baking sheet.

Brush crust with either milk, cream or beaten egg or an egg yolk and water combination.  This will give a nice sheen to
the finished crust.

Bake for 25 to 30 minutes until fruit is soft and crust is crispy.

Allow to cool for 10 minutes before slicing and serving.

Step By Step Instructions

Ingredients

Apple Pear Crostata

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