Very easy peach pie – I just roll the pastry into a round, spread on the peach filling, and then fold the edges of the pastry up and over the filling. It did not very accurately, but very tasty. Crostata is traditionally prepared with jam or marmalade filling (or ricotta) but it’s very good with fresh fruits too. The pastry used for this crostata is Pate Brisee, which is a French short crust pastry dough. Recipe mostly adopted from Martha Stewart’s Baking Handbook .
