This Fresh Peach Crostata is just Peachy.
There’s nothing better than a fresh, ripe peach. I love peaches in any form: plain, topped with cream or baked into a luscious dessert. I’ve made peach cakes, peach bread pudding, peach cobblers and now a fresh peach crostata. A crostata is an open face pie or tart that is baked like a pizza directly on a baking sheet. No pie pan is needed.
You won’t need a mixer to make the dough, either. As always, feel free to make this pie gluten free using gluten free flour or make it vegan by using vegan butter.
With just eight ingredients, including water and salt, this crostata is easy to make and adapt. Use different fruits or fruit combinations for fruit crostatas all year long. The original recipe comes from Ina Garten’s Apple Crostata, which first appeared in her cookbook Parties back in 2001. Ina doesn’t skimp on the butter, which is probably why her all butter pie dough is so delicious (and not low fat.) The dough recipe makes two pie crusts, so you can use one for this pie and wrap and freeze one for later.
I made two peach pies: one with all peaches and one with peaches and a handful of blueberries.
Chop up butter for the dough and separately for the crumb topping and place it in the freezer while you measure flour, sugar and salt.
It’s Ina’s favorite dessert and I bet it will be yours too. Even though she jokes that her friends grumble “Not the apple (or peach) crostata again!”, she proudly admits that there’s never a crumb left!
[tasty-recipe id=”7649″]
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