Peach Crostata

By: Aileen Anastacio


Organic peaches are best to use for this pie, but canned peaches will do when when fresh ones are unavailable. 
Serves 8 Prep Time 25 minutes plus 1 hour chilling time for dough Baking Time 50 minutes to 1 hour

For the cornmeal crust
1 1/4 cups all-purpose flour
1/4 cup cornmeal
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup butter, cubed
1/4 cup shortening
1/4 cup ice water, or more

For the filling1 can quartered peaches
1/4 cup sugar
2 tablespoons cornstarch
1 egg, lightly beaten
2 tablespoons sugar (preferably sanding sugar) for sprinkling

1 Combine the dry ingredients: flour, cornmeal, salt, and sugar in the bowl of a food processor. Pulse to mix well.
2 Add the cubed butter and shortening, and process until the mixture is coarse. With the machine running, pour the ice water through the feed in a slow steady stream until the dough holds together, about 20 seconds.
3 Turn out the dough in a work surface. Roll the dough and flatten to form into a disk. Wrap with plastic film and refrigerate at least an hour before using.
4 Place dough in between two sheets of greaseproof paper. Roll out to a 12-inch round, about 1/4-inch thick. Place the dough on a baking sheet and refrigerate for 1 hour.
5 Preheat oven to 375oF.
6 In a large bowl, combine the peach quarters, sugar, and cornstarch. Arrange fruit mixture on top of the dough, leaving a 2-inch border all the way around. Fold the border over the fruit mixture, overlapping and pressing gently to adhere to the folds.
7 Brush the dough with an egg wash then sprinkle with sugar.
8 Bake in the oven until golden brown, about 1 hour. Transfer to a wire rack to cool for at least 15 minutes. Serve warm or at room temperature.

FINE FINISHBrushing the dough with egg wash will give the baked pastry a nicely browned, glossy surface while helping the sugar stick to the dough. For egg wash, you can simply use a lightly beaten whole egg or a combination of a beaten egg and milk.