A peach crostata is the most forgiving way to bake a peach pie because the rustic free-form style makes SO it easy to shape!
Forget all about baking a perfect-looking pie with 75 pie crust rose petals on top that will inevitably slow you down and ruin your pie crust. Instead, opt for a foolproof way to shape your peach pie!
perfect pie crust recipe for a crostata
Any pie worth its salt needs the Perfect Pie Crust. Making a pie crust from scratch can feel a little daunting at first, but I’ll take you step-by-step through the process so you can create a flaky and tender crust every time.
I rolled out my crust between two layers of plastic wrap, then I popped it back in the fridge while the peach filling is being prepared so that the crust is nice and cold before it bakes.
You can use a food processor or make it by hand using a pastry cutter.
Or you can purchase a pre-made unbaked crust in the freezer section.
Next, the peaches need to be peeled. Frozen peaches will work great in this recipe too.
To keep it simple I prefer using a vegetable peeler.
However, another method is to cut an X in the bottom of the peaches and simmer in boiling water for 30 seconds or so and immediately shock in an ice bath to stop the cooking process. The peel should come right off.
Add to the peaches a few simple ingredients: flour, sugar, salt, and ground ginger.
make the easy crumble topping
Make the streusel topping with flour, oats, brown sugar, melted butter, and a little more ground ginger.
the easy way to roll out a pie crust
To keep your pie crust from breaking apart, roll it out with parchment on the bottom and plastic wrap on the top.
Because you need to bake your crostata on parchment, you can roll it out directly on parchment paper so you don’t have to transfer it and risk breaking it!
how to shape a crostata
Pile the peaches up so that you have a two-inch space all around the rim.
Fold the dough toward the center. If you get any tears in the dough, just wet your fingers a bit and patch them up. Beat one egg or use an egg yolk, and give the edges a nice egg wash to help them brown.
Bake the crostata directly on a sheet pan at 350 degrees for 35-45 minutes or until the crust is golden brown. The time varies based on if you use fresh or frozen peaches. Let cool for at least 20 minutes before serving. This will help to keep the crust intact when cutting slices. I like to serve this with a dollop of unsweetened whipped cream drizzled with a touch of honey, or for something sweeter, a scoop of vanilla ice cream.
Bon Appetit Ya’ll,
For the Filling
- 4 cups fresh or frozen peaches sliced (about 500 grams)
- 1/2 cup flour 63 grams
- 1/2 cup sugar 100 grams
- 1/2 tsp salt
- 1/2 tsp ground ginger
- one egg or egg yolk beaten for an egg wash
- 1/4 cup flour 31 grams
- 1/4 cup plus 1 Tbsp. brown sugar 63 grams
- 1/4 cup oats 20 grams
- 3 Tbsp melted butter 42 grams
- 1/2 tsp ground ginger
- One prepared pie crust rolled out and unshaped
- 1-2 Tbsp granulated sugar or turbinado sugar for sprinkling on pie crust
Preheat the oven to 350 degrees
For the crust:
Roll out a prepared pie crust between two layers of plastic wrap or lightly greased parchment paper. Place in the fridge to keep cold while preparing the filling and topping.
For the Filling
Peel the peaches and place in a bowl or use frozen peaches. Add the flour, sugar, salt, and ground ginger and stir to combine.
Combine all the ingredients for the streusel topping in a separate bowl.
Shaping the Peach Crostata
Bake the crostata on a sheet pan on parchment paper. Remove the plastic wrap from the pie crust and keep the crust on the parchment if you have rolled it out. Pile the filling in the center so that there is a two-inch rim all around the edge of the crust.
Fold the edges of the crust toward the center of the crostata. Egg wash the edges of the crust with a beaten egg or egg yolk.
Top the peach crostata with the spiced crumble and sprinkle regular sugar or turbinado sugar around the pie crust for extra crunch.
Bake at 350 degrees for 35-45 minutes or until the crust is golden brown. Baking time depends on if you use fresh or frozen peaches.
Let cool for at least 20 minutes before slicing.