4cupsfresh (slightly firm) or frozen peaches sliced (about 500 grams)
1/2cupflour63 grams
1/2cupsugar100 grams
1/2tspsalt
1/2tspground ginger
1egg yolk or eggbeaten for an egg wash
Streusel Topping
1/4cupflour31 grams
1/4cupplus 1 Tbsp. brown sugar63 grams
1/4cupoats20 grams
3Tbspmelted butter42 grams
1tspfresh ginger finely chopped, or ½ tsp ground ginger
One prepared pie crust rolled out and unshaped
For the Pie Crust
1prepared pie crust, unbakedSee instructions in the recipe if using a store-bought crust
1-2Tbspgranulated sugar or turbinado sugarfor sprinkling on pie crust
Instructions
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.
Baking the Crostata
Bake the crostata in a 350 degree oven for 38-45 minutes or until the crust is golden brown.
Let cool for at least 20 minutes before slicing. Serve with whipped cream or vanilla ice cream.
Notes
This pie crust recipe is perfect for this peach crostata because it's flaky, buttery, and so easy to roll out!