Crostata is a rustic Italian fruit pie that is so simple to make you may never go back to the same old pie again. Peaches and peach preserves are served in a light open-faced crust that pairs well with vanilla ice cream or freshly whipped cream.
Hands-On Time: 20 minutes
Ready In: 1 hour and 15 minutes
Yield: Serves 6
1 single-crust pie crust
6 fresh medium-sized peaches - peeled and thinly sliced
1 Tablespoon flour
1 Tablespoon brown sugar
2 Tablespoons peach preserves
1/2 teaspoon vanilla extract
- Preheat oven to 425 degrees F and line a baking sheet with parchment or spray lightly with cooking spray.
- Roll pie crust into a rough circle about 12 inches in diameter. Don't worry about perfection here, the more rustic it looks, the better. Set on baking sheet.
- Toss peach slices with flour and brown sugar and set aside. Taste a peach slice before addind sugar to make sure they are sweet enough not to need more sugar. Add more sugar as needed up to 3 Tablespoons.
- Stir together preserves and vanilla and spread in the center of the pie crust, leaving a 1 1/2-inch edge all the way around the crust.
- Pile peaches onto the preserves and fold up the edge of the crust over the peaches, leaving the middle of the crostata open.
- Bake for 30 to 35 minutes or until the crust is golden brown and peaches are bubbly.
- Let rest for 20 minutes and cut into 6 equal wedges to serve.
Recipe Note: To peel peaches, drop them in boiling water for 1 minute. Remove and rinse under cold water. The skins will come off very easily!See more recipes from Anne Coleman (aka Short Order Mom).