In this pumpkin pie with Italian flavors, loosely arranged scraps of pasta frolla are draped over the filling to evoke a lattice design without any weaving. Pine nuts, clustered in groups of three, punctuate the grid.
Recipe information
Yield
Makes one 10-inch crostata
Ingredients
For the Crust
For the Filling
Preparation
Step 1
Make the crust: Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal.
Step 2
In a bowl, whisk together whole egg, egg yolk, vanilla, and zest. Add egg mixture to bowl of processor; pulse just until dough begins to come together. Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic. Refrigerate 1 hour or up to 1 day, or freeze up to 1 month (thaw in refrigerator before using).
Step 3
Preheat oven to 350°F. Bring dough to room temperature. On a lightly floured surface, roll out 1 disk dough 1/4 inch thick. Transfer to a lightly buttered 10-inch pie plate. Press dough evenly into bottom and up sides of dish. Pierce bottom of shell all over with a fork. Trim excess dough flush with rim; refrigerate scraps in plastic wrap.
Step 4
Bake until pale golden, about 15 minutes. Let cool on a wire rack. Raise heat to 375°F.
Step 5
Make the filling: Process ricotta in a food processor until smooth. Add mascarpone, pumpkin, sugar, salt, nutmeg, and vanilla; process until well combined, about 30 seconds. Add egg yolks; process until combined, about 10 seconds. Pour into shell.
Step 6
On a lightly floured surface, roll out remaining disk of dough, and divide into small pieces. Gently roll pieces with your hands to make 1/4-inch-thick ropes. Gently press 1 long rope around top edge of shell (patch 2 ropes together, if necessary). Gently place other pastry ropes on top of filling to create a lattice pattern. Place 3 pine nuts in each square of lattice. Brush pastry pieces with beaten egg white.
Step 7
Bake crostata until crust is golden brown and filling is set, about 40 minutes. Let cool on a wire rack. Crostata can be refrigerated, wrapped in plastic, up to 1 day.
