Though one often encounters fruit crostate in Italy, fruit pies are relatively rare. However, the people at the Consorzio that oversees the production of Pecorino Toscano have developed a tasty recipe:

• 12 ounces (300 g) fresh Pecorino Toscano
• 2 1/4 pounds (1 k) Delicious apples or Bartlett pears
• A 12-ounce (300 g) package of puff pastry dough
• 8 ounces (200 g) mascarpone cheese
• 2/3 cup (120 g) sugar
• 1/4 cup potato or corn starch
• 2 eggs, separated
• Powdered sugar

Preheat your oven to 280 F (140 C). Roll out the puff pastry dough and use it to line a 10-inch (25 cm) pan that's a couple of inches deep.

Peel, core, and chop the fruit. Boil the apples for a half hour or the pears for 20 minutes, in a half cup of water.

While they're cooking grate the pecorino, and beat it into the mascarpone, sugar, egg yolks, and starch. Beat the mixture for another 10 minutes, then mix in the fruit. Beat the egg white to soft peaks and fold them into the mixture too. Turn the mixture out into the dough-lined pan, and bake it for 40-50 minutes. When it has cooled, dust it with the powdered sugar.

About Pecorino Toscano
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