Jam Pie: Crostata

My Italian grandmother never wrote down her recipe for Jam Pie, but as a helper my job was to roll out the logs for the top.  I tried to recreate her Jam Pie that she called Crostata.  This time of year, I go back to my childhood memories more than ever because it brings recipes to my table.

 

After you mix the dough, place onto a hard surface and cut it in three.  This dough is pliable and does not stick to the counter.  I am using a round tart pan with a non-stick surface.  I want the bottom to pop out easily.  My grandmother used a deep cake pan and we lined it with wax paper before parchment paper was available.  I still use wax paper and you will see how easily the dough rolls with it.

I put the first piece down on the wax paper and flatten it with my hand.

Place another piece of wax paper on top of the dough and now roll with ease.

I

Place into the bottom of the pan.  Spread half the jam mixture and half the walnuts onto the dough.

Take the second piece of dough and roll it out and invert it onto this pile of yum.  

It looks a bit patchy, but it will work.

I know this job well! Take the last piece of dough and roll out little logs and criss- cross them in a lattice over the pie.

Use a fork to pat down the rolls.  Grate lemon rind over the pie for that pop of freshness.  I keep my lemons in the freezer and they grate easily.  Now she is ready for the oven.

Ingredients

• I cup butter or margarine ( I use Becel)  Make sure it is softened
• 1/2 cup white sugar
• 1 large egg
• 3 cups all purpose flour
• 2 tbsp Disaronno liqueur
• 1/4 tsp allspice
• 1 cup raspberry jam ( or grape, or strawberry)
• 2 cups chopped wallnuts
• Lemon Zest

Directions

Preheat oven to 350 degrees F.

1. Mix together the margarine and sugar.
2. Add the egg and liqueur.
3. Add the flour and allspice.
4. Mix well.  I use a mixmaster.
5. Roll the dough onto a hard surface and cut into three equal pieces.
6. Measure your pie dish.  Cut two equal rounds by tracing the bottom of the pie dish onto the wax paper.
7. Smear the wax paper with a bit more margarine or butter.
8. Roll out each round.
9. Mix the jam and liqueur.
10. Place the first round in the pan and add half the jam and nuts.
11. Now place the second round on top.
12. Add the remainder of the jam and nuts.
13. Roll out your last piece of dough into cords.
14. Lay on top and making a lattice.
15. Use a fork to pat down the logs.  Do this lightly.
16. Zest some lemon over top.
17. Bake for about 30 to 35 minutes.

This Jam Pie is picture perfect and will be a little slice of heaven.