I found this recipe while flipping through my September issue of Health Magazine. The original recipe, found in a cookbook called The Winemaker Cooks, by Christine Hanna, called for white peaches (which I didn’t have). I did, however, have some beautiful peaches I’d just bought at the North Scottsdale Farmers Market, which were a perfect substitute and worked just fine. Try this before the bounty of summer ends. The finished product is not only rustic and pretty, it’s delicious!
1 1/4 c All-purpose flour (my flour of choice is King Arthur)
2 tsp sugar
For the crostata -
Sift together flour, salt and sugar. Add chunks of chilled butter and blend (food processor or pastry blender) until mixture resembles small pebbles. Add ice water and pulse or mix by hand until mixture just comes together. Shape into a disk, wrap in plastic, and refrigerate 30 minutes or up to two days.
For the filling -
In large bowl, stir together sugar and cornstarch. Add peach slices, lemon juice and vanilla extract. Let stand 30 minutes to release juices.
Putting it all together -
Preheat oven to 375°. Remove dough from fridge; let soften. Roll out onto parchment paper to 12 inches and transfer parchment paper w/dough to baking sheet. Pile fruit mixture into center of dough and fold edges of the dough over fruit to make a seam. Brush edges of dough with egg. Bake 45 – 50 minutes or until crust is golden and fruit is bubbling. Let cool and serve.
***Baking Notes: My peaches were really juicy, probably too ripe in hindsight, so I used a slotted spoon to pile the fruit on to the dough. My main concern was the bottom of the crostata would be mushy with so much juice. Fortunately, the bottom crust baked up beautifully and supported the fruit really well. Since there is very little refined sugar in this recipe (only 2 tsp in the crust), those who like a sweeter finish could sprinkle the crust with sanding sugar after the egg wash and before baking, or serve with a small dollop of homemade whipped cream.