For a tropical twist on the summer cherry pie, make it with kiwi. The cherry-kiwi crostata recipe below is perfect to serve for your upcoming July 4th celebration or anytime this summer.
If you aren’t a fan of cherries, you can substitute them with another summer fruit, strawberries.
1 frozen premade pie crust
7 ounces dried beans for weighting
3⁄4 pound cherries
1⁄2 cup cherry preserves
Preheat oven to 375°. Prepare the crostata: Follow the package instructions for cooking the crust, making sure to line the dough and weigh it down with the dried beans during the cooking process. Remove from the oven and allow to cool. Meanwhile, wash and pit the cherries. Slice in 1⁄2 through the seams and set aside. Then peel the kiwis and slice into half-moons. When the pie crust has cooled, spread the preserves and arrange the cherries and kiwi in a circular pattern, alternating between the fruits. Serve immediately or transfer to the oven on a baking sheet to warm the fruit. Serves 6 to 8