Peach CrostataJuly 26, 2016 By Cathy — 8 Comments
Ripe peaches shine in this rustic peach crostata. Top it with a scoop of vanilla ice cream for an easy summer dessert.
It’s no secret that I have a crazy sweet tooth. And I come by it by no fault of my own. I hail from a long line of those that require “just a bite of something sweet” after dinner. It could be a scoop of ice cream, a cookie, or my most favorite, a slice of pie.
Growing up, we rarely encountered a night when dessert wasn’t served alongside a cup of steaming hot coffee after dinner. Of course we ate much earlier than I tend to eat now. It just seems more reasonable to have a bite of dessert when you’re done with dinner at 6:30, rather than the 8:30 or 9 pm to which I am now accustomed. So while I still crave a little something sweet every night, I don’t always act on it.
My love of pies is a definitely an adult preference. As a kid, I would pass on the pie and head right for a slice of oooey, gooey cake, preferably chocolate. (I’m not counting my very necessary slice of pumpkin pie at Thanksgiving.) The more decadent the dessert and thick the frosting, the more I wanted it. But, as we know, tastes change as we get older (or so I keep telling my kids). And now a slice of pie, especially filled with seasonal fruit, is my go-to.
I know so many people think that they don’t have time to make a pie, or especially homemade crust. But (and yes I’m a broken record) you do! Whenever I’m making pie dough, I double or triple the recipe. Then I wrap up the extra doughs and stack them in the freezer for another time. They defrost pretty quickly on the counter and make whipping up a homemade pie a snap. Yes a snap!
Even easier than making a pie from scratch is making a crostata. It’s basically a rustic pie…no pie plate, no fancy edges, crimping or lattice…just simple deliciousness. This is definitely one of those times that the less perfect, the better. I have some tips on making a crostata here, as well as making and rolling out your dough. And you can check out my video below where I demonstrate just how simple it is to make this delicious dessert. Sometime a picture (okay a video) really is worth a thousand words!
- Buttery Pie Crust
- 1½ cups all purpose flour
- 1 Tbsp sugar
- ¾ tsp kosher salt
- 4 oz (1 stick) unsalted butter, very cold
- 1 Tbsp shortening, very cold
- ¼ cup ice water
- Peach Crostata
- 5 peaches
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- ¼ cup light brown sugar
- ½ tsp cinnamon
- ½ tsp freshly grated nutmeg
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp corn starch
- 1 egg, lightly beaten with 2 tsp of water
- 2 Tbsp turbinado sugar (coarse sugar)
- Pie Crust:Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.
- Add the butter and shortening and pulse about 10 -12 times until the fat is cut into the flour mixture and it's pea size.
- Pour in about ⅔ of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.
- Scrape dough onto the counter and form it into a flat disc. Wrap it in plastic wrap and refrigerate for at least an hour or overnight. (Dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.)
- Make the crostata: Roll out pie dough into a large round, about ⅛ inch thick and place on a parchment lined sheet tray. Place in the refrigerator to chill.
- Bring a large pot of water to a rolling boil and fill a large bowl with ice water. Score the bottom of each peach with an X and drop into the boiling water. After 2 mins, remove the peaches with a slotted spoon and place in ice water. Allow to cool for a few mins and remove to dry on paper towels.
- Using a paring knife, peel the peaches. Then halve the peaches, remove the pit and thinly slice.
- Carefully toss the peach slices with the lemon juice, brown sugar, spices, salt, pepper and corn starch.
- Remove the pie crust round from the refrigerator and arrange the peach slices in concentric circles, leaving a wide edge to fold over. Trim the ends to form an even border.
- Fold and pleat the border around the filling, leaving the center exposed. Don't worry about perfect folds, it's meant to have a rustic appearance.
- Place the unbaked crostata into the refrigerator for about 15 minutes to chill. Preheat oven to 375 degrees.
- Remove, brush the edges with the egg wash and sprinkle with the turbinado sugar.
- Bake for about 40-45 mins or until peaches are tender and can be easily pierced with a knife and the crust is golden brown.
- Serve with vanilla ice cream if desired.