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 .
2 lb ripe peaches (about 4 or 5 large), peeled and cut into eighths
1 tbsp lemon juice
1 tsp potato starch
1/4 cup light-brown sugar
1 tbsp Swedish pearl sugar
1 1/3 cups all-purpose flour
1/4 tsp salt
2 tbsp granulated sugar
1/4 cup butter, chilled and diced
1/2 cup shortening, chilled and diced
4 tbsp iced water
In a large bowl, combine flour, sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour or overnight.
Preheat oven to 375 degrees while you prepare the filling.
Combine lemon juice, potato starch and sugar; pour over peaches. Toss carefully to coat. Let macerate for 10 minutes.
Roll out dough on a sheet to about 14 inches in diameter.
Arrange peach mixture in center of chilled pastry dough, leaving a border of about 2 inches around the outside edge. Gently fold the pastry up over the fruit, pressing the dough into evenly-spaced pleats to enclose the fruit. Brush the pastry with beaten egg and sprinkle with sugar.
Bake on center rack of oven until crust is browned and juices are bubbling, about 45-50 minutes. Leave pie on baking sheet and let rest on wire rack until cooled enough to slide onto a serving platter. Serve warm or at room temperature.