Peach Crostata
Course
Dessert
Cook Time
52 - 63
mins.
Cook Time
52 - 63
mins.
Ingredients
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
Instructions
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.