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3. Raise the oven temperature to 375°F. Process the ricotta in a food processor until smooth. Add the mascarpone, pumpkin, sugar, salt, nutmeg, and vanilla; process until well combined, about 30 seconds. Add the yolks; process until combined, about 10 seconds. Pour into the pastry shell.

4. Tear the reserved chilled dough scraps into 1-inch pieces. On a lightly floured surface, gently roll pieces with your hands to make ¼-inch-thick ropes. Gently press 1 long rope around the top edge of the shell (patch 2 ropes together, if necessary). Gently place other pastry ropes on top of the filling to create a lattice pattern (ropes of all lengths can be used). Place 3 pine nuts in each square of lattice. Brush the latticework with egg white.

5. Bake the crostata until the crust is golden brown and the filling is set, about 40 minutes. Let cool on a wire rack.

pasta frolla

MAKES ENOUGH FOR TWO 10-INCH CROSTATA

Pasta frolla (Italian for “short pastry”) is the basic pastry dough of Italy. Our recipe yields enough dough for 2 crostata (you’ll need to double the pumpkin and ricotta filling).

2¼ cups all-purpose flour, plus more for dusting

½ cup sugar

1/8 teaspoon salt

14 tablespoons (1¾ sticks) cold unsalted butter, cut into small pieces

1 large egg, lightly beaten

1 large egg yolk, lightly beaten

1 teaspoon pure vanilla extract

1 tablespoon freshly grated lemon zest

1. Pulse the flour, sugar, and salt in a food processor just until combined. Add the butter; pulse until the mixture resembles coarse meal, 6 to 8 times.

2. Whisk together the egg, egg yolk, vanilla, and lemon zest. With the processor running, add the egg mixture; process just until the dough begins to come together. Turn the dough out onto a floured work surface; lightly knead to form a ball.

3. Divide the dough into 2 pieces; gently press into flat disks. Wrap tightly in plastic. Refrigerate at least 1 hour or overnight, or freeze up to 1 month.

apple pie with cheddar crust

MAKES ONE 10-INCH PIE

Cheddar Crust dough (recipe follows)

1½ pounds Granny Smith apples (about 3), peeled, cored, and cut into ¼-inch-thick wedges

2 pounds Cortland apples (about 5), peeled, cored, and cut into ¼-inch-thick wedges

1 cup sugar

½ cup all-purpose flour

2 teaspoons fresh lemon juice

¾ teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon salt 1/8 teaspoon ground cloves

2 tablespoons unsalted butter, cut into small pieces

1 large egg, beaten

1. Preheat the oven to 450°F. Divide the dough into 2 pieces. On a lightly floured work surface, roll out each to a 13-inch circle.

2. Fit one circle into a 10-inch pie plate; transfer the plate to a baking sheet. Put the other circle on another baking sheet. Refrigerate the dough until cold, at least 30 minutes.

3. Stir together the apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves. Spoon into the bottom pie crust. Dot the filling with butter. Cover with the top crust. Fold the edges over; crimp decoratively to seal. Cut a steam vent. Chill in the freezer until firm, about 30 minutes.

4. Brush with egg. Bake the pie 10 minutes. Reduce the oven temperature to 350°F; bake until golden brown, about 45 minutes. Tent with foil; bake until the juices are bubbling, about 45 minutes more. Let cool at least 1½ hours before serving.

cheddar crust

MAKES ENOUGH FOR ONE 10-INCH DOUBLE CRUST

2½ cups all-purpose flour, plus more for dusting

1 teaspoon sugar

½ teaspoon salt

14 tablespoons (1¾ sticks) cold unsalted butter, cut into small pieces

4 ounces white Cheddar cheese, coarsely grated (about 1½ cups)

½ cup ice water

1. Process the flour, sugar, and salt in a food processor. Add the butter; pulse until pea-size lumps appear. Pulse in the cheese. With the processor running, add the ice water; process just until the dough comes together.

2. Turn the dough out; gather into a block. Wrap in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days.