I don’t know if crostatas are any simpler to make than pies or tarts, but the relaxed, unfussed feel of the pastry makes them my preferred summertime dessert. I don’t peel the peaches for this; if you prefer to, I recommend you add a little extra cornstarch to the filling so it doesn’t wind up too juicy. I cool all crostatas on a wire rack to prevent the crusts from steaming and softening. Note: This recipe calls for only 3/4 cup of the crumble, but I make the whole batch and freeze the rest for later.
There is an ongoing debate about where kunafah, a sweet cheese “pie” usually eaten for breakfast, originated. Some claim Turkey as its country of origin, others swear it is Palestine, and others claim it is from Syria. There isn’t enough research for us to tell for sure, but what is certain is that there are two main types of kunafah. In kunafah Nabulsiyah, from Palestine, the kataifi pastry— called “hair” pastry because it is made in very thin, long strands—is colored red and used as is. The Lebanese version is known as kunafah mafrukah (meaning “rubbed”), because the strands of kataifi are buttered, then rubbed and rubbed until they become like fluffy breadcrumbs. Also the Lebanese version has no coloring. In Lebanon kunafah is made into a sweet sandwich by stuffing it inside the fat part of a sesame bread that looks like a handbag, with a handle and a fat pouch part, then drenching it and the inside of the bread in sugar syrup.
It is fairly simple to prepare and all you need is to buy kataifi fresh or frozen from a Middle Eastern store.
You can make this in the oven (as below) or on the stovetop. You can vary the cheese by using 1 pound (450g) Arabic clotted cream (qashtah) and follow the instructions as below.
Back in the day, home cooks used to clip recipes from women's auxiliary books and the Sunday papers, or they'd find them on the label of a trusted brand. My mom made her pecan pie from the recipe on the back of the Karo corn syrup bottle. She even called it "Karo pie." Our version of this classic pie is rich and buttery and features plenty of crunchy Georgia pecans and a shot of Kentucky bourbon.
This piecrust is revolutionary. It's a press-in crust, with no rolling or chilling required. Plus, it's buttery and flaky, and so easy to prepare it just may give you the courage to go forth and make a pie on a whim. You can use either granulated sugar or light brown sugar. Both are equally delicious here.
I cannot imagine a holiday without this traditional Southern pie on the table. I use almost every spice in the cabinet to add depth and warmth to the silky filling. Serve it with a big dollop of whipped cream, with a dusting of freshly grated nutmeg on top.
We prefer the sweet flavorful flesh of the kabocha squash over any other pie pumpkin. The chestnut-like texture of this pie makes it especially toothsome.
Even people who aren’t big pumpkin pie fans will like this genteel version. Light, delicate, and sweet, it is a recipe from a kinder, gentler time. Its very name—“chiffon”—evokes a sheer and floaty fabric, a long way from today’s sturdy Spandex. Even after a hearty holiday meal, we find there’s always room for a small slice of this lovely pie.