Peach Crostata

This is easy to make (no-roll crust) and really lets the fresh peach flavor shine through. From Arthur Schwartz's "Soup Suppers".

• Ready In: 1 hr 5 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 2  cups all-purpose flour
• 1  cup sugar
• 1⁄2 teaspoon salt
• 8  tablespoons butter (1 stick)
• 6  medium  peaches, peeled and halved
•  cinnamon (optional)
• 1  cup heavy cream or 1  cup sour cream or 1  cup yogurt
• 2  eggs

Directions

1. Preheat oven to 400°.
2. In a mixing bowl, stir together flour, 1/4 C of the sugar, and salt.
3. Cut in butter, using the tips of your fingers, to a coarse meal texture.
4. Press mixture evenly into bottom and up sides of deep 9-10-inch pie plate.
5. Make top neat.
6. Arrange peaches over the crust and sprinkle with remaining 3/4 C of sugar.
7. Dust with cinnamon if desired.
8. Bake for 15 minutes.
9. Meanwhile, in a small bowl, whisk together cream (or other) and eggs until well blended.
10. After 15 minutes, remove crostata and pour egg and cream mixture over it.
11. Return to oven for another 30 minutes until well set.
12. Serve warm (not hot) or at room temperature.
13. Crostata is best if never refrigerated.
14. Make be baked several hours ahead.
15. Can be kept at room temperature for up to 24 hours.
16. Nectarines may be substituted for the peaches.