March 14th is Pie Day. Since I love to make pies I thought I would post a this today. I call it Peach Crostata, but really it is a free form rustic peach pie. It has a crust like a peach pie and filling like peach pie, but you do not need a pie plate. It is quick and easy. You want just ripe peaches so that they still have some shape and texture when cooked.
One pie crust (store bought or homemade)
5 medium ripe peaches, sliced
1/3 cup light brown sugar, lightly packed
1/3 cup granulated sugar
1/3 cup all-purpose flour
2 tsp. fresh lemon juice
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. salt
1 Tbsp half and half
Preheat oven to 400 degrees.
In a large bowl combine the peaches, brown sugar, sugar, flour, lemon juice, cinnamon, nutmeg and salt.
Flour your surface and roll out pie crust or use pie crust bought at the store.
Transfer crust on a baking sheet lined with parchment paper.
Spoon the peach filling into the middle of the rolled out crust. Do not spread the filling out to the ends of the crust.
You want to leave enough room to fold the crust over on top of itself and up onto the filling so the crust holds in the fruit as it bakes.
Beat the egg, add half and half and mix well. Using a brush, spread the egg mixture on the crust. This will brown the crust as it bakes. Finish the crostata off with a sprinkle of sugar on top of the crust. Bake for 20-25 minutes until lightly browned and hot and bubbly. If the filling is not bubbling after 25 minutes let it bake for another 5 minutes. Serve with vanilla ice cream or sweetened whipped cream.