Peach Crostata

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

1. Preheat oven to 425 degrees F and line a baking sheet with parchment or spray lightly with cooking spray.
2. 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.
3. 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.
4. 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.
5. Pile peaches onto the preserves and fold up the edge of the crust over the peaches, leaving the middle of the crostata open.
6. Bake for 30 to 35 minutes or until the crust is golden brown and peaches are bubbly.
7. 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!