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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.
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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.
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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.
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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.)
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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.
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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.
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Using a paring knife, peel the peaches. Then halve the peaches, remove the pit and thinly slice.
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Carefully toss the peach slices with the lemon juice, brown sugar, spices, salt, pepper and corn starch.
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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.
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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.
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Place the unbaked crostata into the refrigerator for about 15 minutes to chill. Preheat oven to 375 degrees.
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Remove, brush the edges with the egg wash and sprinkle with the turbinado sugar.
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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.
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Serve with vanilla ice cream if desired.