8" Crostata
1 ¼ Cups Flour
1 ½ Tsp. coarse Salt
½ Tsp. Granulated Sugar
1 Stick Cold Butter - Unsalted and cubed
2 Ice Water
1 ½ Cups Harvest Moon Late Harvest Estate Zinfandel 2007
1 ¼ Cups Brown Sugar - packed
½ Chili Powder ( optional ) I used this :)
2 Lbs. Plums - any kind you want, halved and pitted
(optional - I peeled some of the skin on 1/4 of them )
¼ Cup Cornstarch
¼ Tsp. Cinnamon
¼ Tsp. Heavy Cream for brushing on Crust
Sanding Sugar, for the Crust
1. Pulse flour, 1/2 Tsp. Salt and Granulated Sugar in food processor.
2. Add Butter, pulse until mixture looks like coarse meal. With machine running add ice water until dough comes together.
3. Shape into a disk shape, wrap in plastic, and refrigerate 30 minutes.
4. On a lightly floured surface, roll out dough to 1/8” thickness.
5. Fit into a 8” pie dish, leaving at least 1” overhang. ( I used a spring form pan lined with parchment instead of a pie dish.)
6. Freeze up to 15 minutes - remove from freezer as soon as the Wine Syrup is almost done, this gives the pie crust time to unfreeze a bit.
7. Preheat oven to 400 degrees.
8. Simmer Late Harvest wine & half cup brown sugar in sauce pan over medium heat until reduced to a ½ cup syrup; about 25 minutes.( Add chili now –if using)
9. Remove from heat and cover to cool – 10 or less ( It thickens fast so watch it closely.)
10. Stir together remaining ¾ cup brown sugar and 1 tsp. Salt, Plums, Cornstarch, Cinnamon and Wine reduction syrup.
11. Pour into Pie shell & fold over the overhang crust, brush with cream and sprinkle with Sanding Sugar.
12. Bake for 30 Minutes: reduce oven to 374 degrees and bake until a rich golden brown color and the center is bubbling, about 1 Hour – 1 ½ hours more - depending on the oven.
13. Let Cool !
recipe courtesy of Jeanette Matteucci
