Peach Crostata

Recipe by Elisabetta47
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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