Peach Crostata
This lovely peach crostata is an easy-to-make rustic pie that is perfect for summer when peaches are fully in season and at the peak of deliciousness. So there’s not much dressing up to do here, nothing fancy goes into it; the peaches do all the talking. Serve it “a la mode” with a complementry ice cream flavour like vanilla, caramel, cinnamon or whatever you think would work with this pie.
Servings Prep Time
8pieces (aprox) 30mins
Cook Time Passive Time
35mins 1hr
Servings Prep Time
8pieces (aprox) 30mins
Cook Time Passive Time
35mins 1hr
Ingredients
Instructions
  1. Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour. (Watch my highlight on Instagram to see how I do this by hand and for the visual cues to know if you’re on the right track.)
  2. The amount of ice-water you will need depends a little on the type of flour and ambient temperature so you may need 4 tbsp instead of 3, like me. It’s ok if it comes together a little shaggy. It’ll hydrate as you knead it. When you knead it for a few seconds, it should hold together. It also continues to hydrate in the fridge.
  3. Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Trim shaggy edges. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. You can also use a shallow pie dish.
  4. Place peach slices artfully (or not) onto the dough leaving a border around the filling so you can fold it over the filling on the edges. (again, see my highlight)
  5. Brush crust with beaten egg and sprinkle raw sugar on the crust.
  6. Bake at 400F for about 35-40 mins, or until deeply golden and the liquid in the filling is bubbling.
Recipe Notes

Note: The trick is keeping the butter as cold as possible. I usually cut it into1/2 inch cubes and place the cubes in the fridge until I need them. If working by hand, try to work with quick hands so they don’t heat up and melt the butter. You want to see pea-sized pieces of butter here and there when you roll out your dough. 

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