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.
CHANGE SERVING SIZE
COOK TIME52 - 63mins.
- 2 tbsp. flour all-purpose, plus more for the surface
- 2 pie crusts 9-inch, refrigerated
- 1/4 cup apricot preserves
- 2 tbsp. apricot preserves
- 6 cups peaches fresh or frozen
- 2 tbsp. lemon juice fresh
- 3 tbsp. sugar granulated
- 1 tsp. sugar granulated
- 1 egg(s) large, beaten
- Heat oven to 350 degrees F.
- On a lightly floured surface, place one pie crust on top of the other and roll the stack into one 16 inch circle.
- Transfer to a parchment lined baking sheet.
- Spread 1/4 cup of the preserves on the crust, leaving a 2 inch border.
- In a large bowl, toss the peaches, flour, lemon juice and 3 Tablespoons of the sugar.
- Transfer to the crust, leaving the border clear.
- Fold the edges of the crust over the fruit mixture.
- Brush the egg on the crust and sprinkle with the remaining teaspoon of sugar.
- Bake until the crust is golden brown and the fruit is tender, 50 to 60 minutes.
- 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.
- Brush on the fruit.
- Serve warm.