A rustic Italian crostata fused with a southern peach pie and peach crisp is the perfect summer dessert!
Servings 8 people
For the Filling
- 4 cups fresh (slightly firm) 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
- 1 egg yolk or egg 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 tsp fresh ginger finely chopped, or ½ tsp ground ginger
- One prepared pie crust rolled out and unshaped
For the Pie Crust
- 1 prepared pie crust, unbaked See instructions in the recipe if using a store-bought crust
- 1-2 Tbsp granulated sugar or turbinado sugar for sprinkling on pie crust
For the Pie Crust
Roll out a prepared pie crust between two layers of parchment paper. This makes it easy to roll out without it falling apart. Keep covered and place in the fridge to keep cold wile preparing the filling and topping.
If you are using a store-bought pie crust I would only purchase an unbaked pie crust. The caveat would be that often frozen pie crusts are already formed in a pie shell so you can't take them out without damaging them. If you can find a rolled unbaked pie crust in the refrigerated section that isn't already placed in a pie shell, that would work. If your only option is a frozen pie crust in a pie shell, you can just bake in that! Your bake time may need to be adjusted, so be mindful of that.
For the Peach Filling
Peel the peaches and slice in slightly thicker pieces. Place them in a bowl or use frozen sliced peaches.
Add the flour, sugar, salt, and ginger and stir to combine.
For the streusel
Mix all the ingredients in the streusel section of the recipe (flour, brown sugar, oats, melted butter, ginger) together in a bowl.
Shaping the Peach Crostata
Preheat the oven to 350 degrees
Remove the crust from the fridge and make sure that it's on top of a piece of parchment paper as this will ensure it doesn't stick. Place the pie crust on a sheet pan.
Pile the peach filling in the center of the crust 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 open section of the crostata with the streusel topping. Sprinkle the edges of the pie crust with turbinado sugar or regular sugar.
This pie crust recipe is perfect for this peach crostata because it's flaky, buttery, and so easy to roll out!