Peach Crostata

There is nothing like a hot fresh baked pie to warm the heart on a cold snowy winter night. So let’s have one for tonight’s dinner dessert and let’s make it simple and easy as possible. I can remember my mother often quickly and effortlessly mixing up a fruit pie just before dinner and serving it straight out of the oven as soon as we finished the main course. I seldom remember her making double crust pies with care crimped edges. More often than not, her pies were “open faced.” I always assumed she did them this way to save time, and perhaps that was her reason.  However, years later I realized she was making a crostata even though she never called it that. I loved seeing the beautiful syrupy fruit bubbling up in the center of the perfectly golden crust.  Now a days crostatas are popular.  So tonight, let’s make the family happy with an easy to make old-world Peach Crostata.

Peach Crostata

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Peach Crostata
52 - 63mins.



  1. Heat oven to 350 degrees F.
  2. On a lightly floured surface, place one pie crust on top of the other and roll the stack into one 16 inch circle.
  3. Transfer to a parchment lined baking sheet.
  4. Spread 1/4 cup of the preserves on the crust, leaving a 2 inch border.
  5. In a large bowl, toss the peaches, flour, lemon juice and 3 Tablespoons of the sugar.
  6. Transfer to the crust, leaving the border clear.
  7. Fold the edges of the crust over the fruit mixture.
  8. Brush the egg on the crust and sprinkle with the remaining teaspoon of sugar.
  9. Bake until the crust is golden brown and the fruit is tender, 50 to 60 minutes.
  10. In a small saucepan, heat the remaining 2 Tablespoons of preserves and 1 Tablespoon of water over medium heat until liquid, 2 to 3 minutes.
  11. Brush on the fruit.
  12. Serve warm.