Monday, November 23, 2015

Cranberry and Toasted Pecan Crostata and a #WholeFoodsGiveaway


Somehow Thanksgiving has come, just as it does every year. This year though, it seems to have descended upon me quite quickly. I think it was our weather. Denver has had a pretty good Fall and it just didn't seem to be getting seasonal. Today was 60 degrees and tomorrow will be about the same. Wednesday though may start to bite us in the butt, but that's OK. I'm kind of ready to start hibernation!

This year my Thanksgiving will be a bit quiet. Though I am invited to my very close friend's home, where I have celebrated many Thanksgivings, it still doesn't seem the same without being surrounded by  my kids and husband. Though I have celebrated with my parents, it was never a regular thing. So I'm a bit melancholy and even though I decorated for autumn, I'll probably start getting out the menorahs this week because Zoe will arrive next week, and I can't wait!


And that leads into this crostata. I've been making this for years and it is a fall favorite. I don't think I've ever served it for Thanksgiving, though it is a perfect dessert for it. Toasted pecans and cranberries are perfect to round out a great holiday meal and this isn't too rich for a finale! It is easy to put together and to make ahead.

Though one can make a walnut crust dough, which I admit I did, to be honest I like this better with a traditional pie crust. The original recipe called for the walnut pie crust but I found it quite thick and I don't think the flavors of the crostata filling shined through. Why am I telling you this? I'm telling you, because this is perfect with a premade crust. I've always done that in the past and why I changed it up, I don't know!


Where might you find a great premade crust? I know you know the answer to this! Yes, Whole Foods sells Immaculate pie crusts in the refrigerator section. The beauty of this crostata is in its simplicity. So keep it simple, OK? The filling requires heavy cream and I buy a large container so I can whip some up for the topping. I added some maple syrup to it which was perfect for this! I also topped it with some sugared cranberries and a few maple glazed pecans.

Needless to say Manservant was happy to take a few slices for the road. I feel for him this trip. He is actually going around the world. He is going first to Dubai, and though I've heard awesome things about it, I am sure glad to be here in my warm and cozy home. Then it is back to Korea, and then finally home, where Zoe and I will be waiting. I'm thankful for that!

Needless to say, I'll be keeping it easy this year. I hope you do too. Save some time by filling in with the great food that Whole Foods has to offer. Now is the time to spend with family.Trust me-I know.

Whole Foods is giving away 1 $25 gift card to help fill your basket. This post is sponsored by Whole Foods but all opinions are mine. Open only to US residents. No compensation has been given, but products have been provided. Giveaway closes on December 30, 2015Winner will be chosen by Random Number Generator. 
How to Enter:
· Enter once by leaving me a comment and telling me your favorite pie.
· Enter twice by subscribing to This is How I Cook
· Enter again by following me on Pinterest, Facebook, Twitter or Instagram. 
- See more at: http://www.thisishowicook.com


Cranberry and Toasted Pecan Crostata
Serves 4-6
Time to make: About 15 minutes active - 2 hours and 10 minutes chilling - 30 minutes bake time
Ingredients:
1 prepared pie crust (I buy them rolled in the box)
 Filling:
1 c heavy cream
1/4 c sugar plus 1 T for top of crostata
1 c dried cranberries
1 1/2 c toasted walnuts or pecans plus 2 T chopped for top of crostata
1/4 t cinnamon
1/2 t vanilla or maple extract
Directions:
Heat the cream and sugar in a saucepan over medium heat. When hot, stir and dissolve the sugar. Bring to a boil then adjust the heat and allow to simmer for 6 minutes.Remove from heat and add the cranberries,nuts, cinnamon and extract. Stir to combine.

Line a 9" pie pan with plastic wrap. Transfer the filling to the pie pan, spreading the mixture to the edges. Chill until ready to assemble.

When mixture is chilled, preheat oven to 375. Roll out the dough according to package directions and place on a sheet of parchment paper. Invert the chilled cranberry and nut mixture onto the pie crust. Fold up edges of pie dough around the filling, leaving a 4" window of filling. Refrigerate for 10 minutes.

In a small bowl whisk an egg yolk. Brush over the crostata. Sprinkle with nuts, then sprinkle with 1 T of sugar. Place crostata while still on parchment onto a baking sheet. Place in oven and bake for 30-45 minutes or until golden. Serve with whipped cream or ice cream. Cool for about 15 minutes before serving.

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33 comments:

  1. Cranberry, walnuts and buttery crust...what could be more delicious than this glorious rustic crostata? It looks heavenly, Abbe.

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  2. Looks heavenly, Abbe! Wishing you a glorious Thanksgiving---I'm glad you'll be with friends!!! xoxo
    P.S. My favorite squash is pumpkin. And I subscribe and follow you on SM, too :)

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  3. I love crostatas and this one is lovely. Nuts and cranberries are perfect! Hope you have a wonderful Thanksgiving with friends - I know you will miss your family.

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  4. Thanksgiving really seems early this year, even though it's not (a bit late, actually). Still, I'm not ready! Somehow it still seems like October. Anyway, this is such a nice dish -- tons of flavor. Definitely ready for that!

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  5. This does sound like a perfect holiday dessert. Or a snack. Or breakfast. Yum, I know I could enjoy this any time of the day. Have a blessed Thanksgiving despite not having your family there. I know you will be thrilled when they return home!

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  6. My favorite pie is cherry pie!

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  7. I subscribe to This is how I Cook!

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  8. I follow on twitter @sockmonkeydiva

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  9. What a delectable treat. Ideal for all day long. Simply divine. Butternut Squash is my favorite especially as soup. Enjoy Thanksgiving.

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  10. This looks fantastic, what a lovely sounding dessert with the cranberries and pecans.

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  11. Lovely dish. I wish we were going to be around so we could share some of this with you and maybe a glass of prosecco or four. Well we'll just have to get together for lunch soon. it seems like someone I know is having a birthday in the next few weeks.

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  12. This crostata sounds amazing! We love them too and the cranberries and nuts are perfect for Thanksgiving!
    Have a wonderful Thanksgiving!

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  13. Wow! How gorgeous and delicious this crostata looks. Cranberries and nuts are the perfect combination. Can't wait to try this.

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  14. Hi Abbe, beautiful crostata, so sorry about your family this year. My favorite pie is peanutbutter (kind of strange right?) and I already follow you. Have a great time with your daughter!

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  15. This is autumn perfection! It looks so good. I hope you enjoyed your Thanksgiving!

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  16. Well Ig ot here after the holiday but I hope your quiet celebration was fabulous. XOGREG

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  17. Your crostata looks fantastic! My favourite pie would be any kind of fruit pie - but don't enter me in the contest since I don't live in the U.S.
    Happy Thanksgiving!

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  18. My favorite pie is a Peach Pie/Cobbler. Your pie looks amazing!! I have not seen a recipe like this before. I will have to try it! seyma_bennett@hotmail.com

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  19. subscribe printerest seymas
    instagram seymashabbir

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  20. I hope you had an enjoyable Thanksgiving, Abbe! I'm sure you're getting ready for your daughter to visit and that will be so exciting. Your crostada looks like something I would love! Oh boy, my favorite pie? It has to be one that I make with a mixture of berries and almonds. It's wonderful!

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  21. This must have looked beautiful on your Thanksgiving table, Abbe. It certainly looks the part. I hope you had a wonderful holiday with your family.

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  22. My favorite pie is Dutch Apple or French Silk. I can't decide which!

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  23. And I follow on pinterest as deniseleb!

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