The crust should not completely cover the peaches. Fold up the edges of the dough around the peaches leaving a hole in the middle. (Half of each if making two, one third of each if making three, you get it, right?) Dot the butter evenly atop the peaches. Sprinkle equal amounts of the brown sugar, cinnamon, and nutmeg on the peaches. Peach Crostatas: Slice peaches and place equal amounts on each portion of pie dough.

Roll dough out on a lightly floured surface until the desired size and thickness is achieved. If making two crostatas divide the dough into two equal parts, three parts if making three crostatas.Wrap in plastic wrap and refrigerate for at least 10 minutes, or until ready to use it. Remove from the processor and shape into one large ball.Pretty much all of the flour should be mixed into the balls of dough. With the food processor on, pour the water through the hole in the lid and let mix until the dough comes together into large balls. Pie Crust: Pulse flour and cold butter in food processor until butter is fairly uniform in size and the mixture resembles coarse crumbles.Once on the parchment paper, brush the top of the crust with an egg wash and sprinkle sugar over it as well. I used my cake spatula to move these babies onto a pan lined with parchment paper, and sprayed with PAM just in case. Then fold up the edges of the crust like so. Sprinkled them with cinnamon, nutmeg, brown sugar, and dots of butter. I divided the peaches evenly among the crusts. They sliced like a dream, and you don’t even need to peel them! The hardest part was not eating them before they were put into the crostata. While the crust was chillin’ in the fridge I set to work on the peaches. Lightly flour your board and roll out the crusts to about 1/8 of an inch. I divided it into three equal (or kind of equal) parts to make three crusts. I pulled all the dough out of the bowl and formed it into a ball, wrapped it in plastic wrap and placed it in the fridge.Īfter a short chill the dough was ready. If you’re not using a food processor then cut the butter with a pastry cutter until it resembles coarse crumbles, then add the water slowly and continue to cut the cough until fully incorporated. Then I added the water slowly with the processor on and let it go until it came together. So to make the crust I put the flour and butter into the food processor and started out with pulses but then turned it on until all the chunks were broken up and evenly mixed with the flour. They were just the right amounts of sweet and tart, soft yet firm, and just so yummy. These peaches were at their peak for ripeness. Let me introduce my Aunt Linda’s Pie Crust used for this Peach Crostata. Now, you can definitely make this without a processor, don’t worry. This pie crust recipe came together just beautifully, with the help of my food processor. I have fallen in love with my food processor all over again. If you're short on time, use jam in place of cooked fruit: Mix 1 cup prepared jam with 2 teaspoons fresh lemon juice.Has anyone else ever been afraid of making pie crusts? No, just me? Hmmm. Sprinkle sugar evenly over the dough.īake until the crust is golden brown and the fruit is bubbling, about 30 minutes. Gently fold the border over the fruit, leaving the center exposed, and pleat the border to make a circle. Fill the center with the fruit filling, leaving a 2-inch border. Transfer the dough round to the prepared baking sheet. On a floured surface, roll the dough into a 12-inch round, 1/4 inch thick. Line a baking sheet with parchment paper or aluminum foil.

Remove from the heat and stir in the citrus zest and juice and salt.Īssemble the crostata: Preheat the oven to 375˚.

Add the cornstarch slurry, bring to a boil and cook until the mixture thickens, about 1 minute. Transfer the mixture to a saucepan and bring to a boil over high heat. Make the filling: Combine the fruit and sugar in a large bowl and let sit at room temperature until the juices begin to release, about 30 minutes. Fold it over once more, then wrap in plastic wrap and refrigerate until chilled, at least 30 minutes and up to 2 days. Lightly flatten the dough using a rolling pin or your hands, fold it over and flatten again. Transfer the dough to a lightly floured surface and sprinkle a bit more flour on top. Add the buttermilk and heavy cream and pulse until the dough just comes together.) (Alternatively, combine the flour, sugar, baking powder, baking soda, salt and butter in a food processor and pulse a few times. Slowly add the buttermilk and cream and gently mix, using your fingers or a fork, until the mixture just comes together. Cut in the butter using your fingers, two knives or a pastry cutter until the mixture resembles coarse meal. Make the dough: Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.

Peach crostata