Roll your pie crust to about 13" circle in diameter. Place it on an inverted baking sheet lined with parchment paper, cover with plastic wrap and refrigerate for at least an hour.
When ready to bake, preheat the oven to 400° and set the racks to the lower third of the oven.
In the meantime wash the peaches, halve them, remove the pit and slice each half into 4 pieces or so (around 8 wedges per peach.) You do not want to make the slices too thin.
Arrange these pieces in a circle that's just under 10" in diameter in a single layer on a piece of parchment paper- you are doing this to ensure you have just the right amount of peaches. I find that I usually need 3.5 large peaches. Snack on the leftover pieces.
Toss your peaches pieces with sugar and a pinch of salt, gently rubbing them with your hands to coat well but not to break the pieces. Sprinkle with flour and ensure it's distributed evenly. Arrange these pieces on top of rolled out dough, leaving the outer 1.5-2" uncovered.
Gently fold the edges of the pie crust over the peach circle forming a rustic crostata. Place this into the fridge for 15 minutes, but not much longer.
Remove the crostata from the fridge, brush the edges with the egg wash and sprinkle them with 1.5 tsp sugar. Bake in preheated oven for 40-45 minutes until the crust is golden and the filling is bubbling.
You can serve this warm (let it cool slightly first) or at room temperature. Enjoy!
Ingredients
Directions
Roll your pie crust to about 13" circle in diameter. Place it on an inverted baking sheet lined with parchment paper, cover with plastic wrap and refrigerate for at least an hour.
When ready to bake, preheat the oven to 400° and set the racks to the lower third of the oven.
In the meantime wash the peaches, halve them, remove the pit and slice each half into 4 pieces or so (around 8 wedges per peach.) You do not want to make the slices too thin.
Arrange these pieces in a circle that's just under 10" in diameter in a single layer on a piece of parchment paper- you are doing this to ensure you have just the right amount of peaches. I find that I usually need 3.5 large peaches. Snack on the leftover pieces.
Toss your peaches pieces with sugar and a pinch of salt, gently rubbing them with your hands to coat well but not to break the pieces. Sprinkle with flour and ensure it's distributed evenly. Arrange these pieces on top of rolled out dough, leaving the outer 1.5-2" uncovered.
Gently fold the edges of the pie crust over the peach circle forming a rustic crostata. Place this into the fridge for 15 minutes, but not much longer.
Remove the crostata from the fridge, brush the edges with the egg wash and sprinkle them with 1.5 tsp sugar. Bake in preheated oven for 40-45 minutes until the crust is golden and the filling is bubbling.
You can serve this warm (let it cool slightly first) or at room temperature. Enjoy!
